Vietnamese Tofu Kabobs With Watercress Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vietnamese | New, Vegtime8 | 4 | Servings |
INGREDIENTS
| 1/4 | c | Fresh lime juice |
| 2 | T | Tamari or dark soy sauce |
| 2 | T | Light or dark brown sugar |
| 1 | T | Vegetable oil |
| 4 | Clove garlic, minced | |
| 2 | Serrano or jalapeno chile | |
| peppers | ||
| Seeded and minced | ||
| 1 | lb | Extra-firm tofu, well |
| drained | ||
| 1 | Red bell pepper | |
| Cut into 1 1/4-inch pieces | ||
| 5 | c | Watercress, 4 oz. |
| Tough stems trimmed | ||
| 1 | c | Thinly sliced seedless |
| cucumber | ||
| 1 | c | Bean sprouts, rinsed |
| 1/4 | c | Unsalted dry-roasted |
| peanuts coarsely chopped |
INSTRUCTIONS
SERVINGS DAIRY-FREE Tofu really perks up when it soaks in the flavors of this vibrant Asian-inspired marinade. If you are using wooden skewers, remember to soak them in water for at least 1 hour to prevent them from scorching on the grill. In small bowl, whisk together lime juice, tamari, sugar, oil, garlic and peppers. Blot tofu dry with paper towels and cut into 11/4-inch cubes. Place in shallow glass or ceramic dish. Spoon half the lime juice mixture over tofu, stirring gently to coat. Cover and marinate in the refrigerator at least 2 hours or up to 1 day. Stir 1 tablespoon water into remaining lime juice mixture (this will become salad dressing), cover and refrigerate. Prepare a hot charcoal fire or preheat gas grill on high. Remove tofu from marinade, reserving marinade for basting. Alternately thread tofu cubes and red pepper pieces onto four 14-inch or eight 10-inch skewers. In large bowl, combine watercress, cucumber and bean sprouts. Lightly oil grill rack. Grill tofu skewers, turning and basting occasionally with reserved marinade, until lightly browned on all sides, 6 to 8 minutes total. Toss watercress salad with reserved dressing. Divide salad among plates and top with tofu skewers. Sprinkle with peanuts and serve right away. PER SERVING: 209 CAL.; 14G PROT.; 12G TOTAL FAT (1g SAT. FAT); 17G CARB.; 0 CHOL.; 496MG SOD.; 3G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Jun 05, 1999. Recipe by: Vegetarian Times Magazine, June 1999, page 26 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 253
Calories From Fat: 131
Total Fat: 15.5g
Cholesterol: 0mg
Sodium: 787.4mg
Potassium: 841mg
Carbohydrates: 16g
Fiber: 6g
Sugar: 6.3g
Protein: 19g