Recipes and Cooking Red Curry Tofu Skewers Tofu, eggplant, and mushrooms soak up the ginger-curry marinade like mini sponges, infusing them with fresh Thai flavors. By Danielle Centoni Danielle Centoni Instagram Twitter Website Danielle is a food writer and recipe developer with more than two decades of experience as a food journalist writing about cooking, baking, and grilling, as well as cocktails, wine, and beer. She also has extensive experience conducting product reviews and taste tests. In addition to feature writing and recipe development for publications, she has written six cookbooks and contributed extensive editorial work to six others. Previously, Danielle was the food editor of The Oakland Tribune, food editor and writer at The Oregonian, senior editor at Imbibe Magazine and MIX Magazine, and editor of Eater Portland. As a freelance writer, her articles, recipes, taste tests, and comprehensive equipment reviews appear in a range of national publications including Better Homes & Gardens, EatingWell, Conde Nast Traveler, The Kitchn, Spruce Eats, and Serious Eats, among many others. Danielle earned a Bachelor of Arts degree in English from Smith College. She has also taken the WSET Intermediate Course in wine and spirits, passing with distinction. She has received the James Beard Journalism Award and is a member of the International Association of Culinary Professionals, the James Beard Foundation, and Les Dames d'Escoffier. Learn about BHG's Editorial Process Updated on June 18, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 40 mins Total Time: 2 hrs 40 mins Servings: 4 Yield: 8 skewers plus 1 cup sauce Jump to Nutrition Facts Ingredients 1 14-16 ounce block firm tofu (not silken) ¼ cup unsweetened coconut milk ¼ cup low-sodium soy sauce 2 tablespoon Thai red curry paste 1 tablespoon fish sauce 4 large cloves garlic, minced 1 tablespoon grated ginger Zest and juice of 1 lime 1 Japanese eggplant, cut in half lengthwise and sliced into 3/4-inch-thick pieces 16 button mushrooms, stems trimmed 1 red bell pepper, cut into 2 inch pieces Peanut Sauce Sriracha (optional) Coconut rice (optional) Directions 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. 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. Rate it Print Nutrition Facts (per serving) 173 Calories 9g Fat 10g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 173 % Daily Value * Total Fat 9g 12% Saturated Fat 2g 10% Sodium 238mg 10% Total Carbohydrate 10g 4% Total Sugars 5g Protein 16g Vitamin C 41.6mg 208% Calcium 162mg 12% Iron 2.5mg 14% Potassium 446mg 9% Folate, total 47.6mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.