Tofu, eggplant, and mushrooms soak up the ginger-curry marinade like mini sponges, infusing them with fresh Thai flavors.

Source: Better Homes and Gardens

Gallery

Credit: Carson Downing

Recipe Summary

hands-on:
40 mins
total:
2 hrs 40 mins
Servings:
4
Yield:
8 skewers plus 1 cup sauce
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut the tofu into slabs about 3/4-inch thick and arrange in an even layer on a clean dish towel. Cover with another clean dish towel; place a cutting board on top. Set a few heavy items on the board to press moisture out of the tofu. Let stand 30 minutes; cut tofu into cubes.

    Advertisement
  • In a large bowl combine coconut milk, soy sauce, curry paste, fish sauce, garlic, ginger, lime zest, and lime juice. Set aside 1 Tbsp. of marinade for Peanut Sauce. Pour half of the remaining marinade over tofu; toss to combine. Allow to marinate in the refrigerator at least 1 hour or overnight.

  • Add eggplant, mushrooms, and red bell pepper to remaining half of the marinade and toss until evenly coated. Marinate in refrigerator 1 to 2 hours.

  • If using wood skewers, soak them in water at least 30 minutes before grilling. Thread eight 10- to 12-inch skewers with mushrooms, tofu, eggplant, and bell pepper pieces.

  • Preheat an outdoor grill to medium (350°F to 400°F); brush cooking grates clean and lightly oil. (Or set a grill pan over medium-high and brush with oil.) Grill skewers for 12 to 15 minutes, turning halfway through, until the vegetables are tender. Serve with Peanut Sauce and, if you like, sriracha and Coconut Rice.

Peanut Sauce

In a medium bowl mix 1/2 cup natural peanut butter, 1/4 cup unsweetened coconut milk, 2 Tbsp. low-sodium soy sauce, 1 Tbsp. reserved tofu marinade, 1 Tbsp. fish sauce, 2 tsp. brown sugar (omit if using peanut butter that contains sweetener), and 1 Tbsp. water. Add more water to thin the mixture if necessary. Makes about 1 cup.Per tablespoon 55 cal., 5 g fat (1 g sat. fat),0 mg chol., 189 mg sodium, 2 g carb., 1 g fiber, 1 g sugars, 2 g pro.

Coconut Rice

Place 1 cup long grain white rice in a fine-mesh sieve. Rinse with cold water. Place in a 2-qt. saucepan. Stir in 1 cup unsweetened coconut milk, 1 cup water, and 1/2 tsp. salt. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Remove from heat. Let stand 10 minutes. Makes 2 cups.Per serving: 227 cal., 10 g fat (9 g sat. fat), 0 mg chol., 323 mg sodium, 29 g carb., 0 g fiber, 0 g sugars, 2 g pro.

Nutrition Facts

173 calories; fat 9g; saturated fat 2g; carbohydrates 10g; mono fat 3g; poly fat 4g; insoluble fiber 4g; sugars 5g; protein 16g; vitamin a 941.3IU; vitamin c 41.6mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 0.3mg; vitamin b6 0.2mg; folate 47.6mcg; sodium 238mg; potassium 446mg; calcium 162mg; iron 2.5mg.
Advertisement