Ingredients
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1 14-16 ounce block firm tofu (not silken)
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¼ cup unsweetened coconut milk
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¼ cup low-sodium soy sauce
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2 tablespoon Thai red curry paste
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1 tablespoon fish sauce
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4 large cloves garlic, minced
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1 tablespoon grated ginger
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Zest and juice of 1 lime
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1 Japanese eggplant, cut in half lengthwise and sliced into 3/4-inch-thick pieces
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16 button mushrooms, stems trimmed
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1 red bell pepper, cut into 2 inch pieces
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Peanut Sauce
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Sriracha (optional)
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Coconut rice (optional)
Directions
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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.
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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.
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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.
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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.
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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 (per serving)
| 173 | Calories |
| 9g | Fat |
| 10g | Carbs |
| 16g | Protein |
| 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 | 32% |
| Vitamin C 41.6mg | 46% |
| 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.
