Thai Lemongrass Tofu Skewers

Ingredients

• 16 ounces extra firm tofu, packed in water (don't use silken or tofu that comes in the aseptic packages)
• 1 stalk lemongrass, peeled and chopped
• 1 shallot, finely chopped
• 2 teaspoons minced fresh ginger
• 1/3 cup low sodium soy sauce
• 1/3 cup fresh lime juice
• 1/4 cup light brown sugar
• 1 tablespoon toasted sesame oil
• 5 green onions, trimmed, each cut into four pieces
• 20 snap peas
• 16 boston lettuce leaves, cups
• 1/2 cup loosely packed mint leaf
• 1/2 cup loosely packed basil leaves
• 1/4 cup dry roasted peanuts, chopped

Directions

1. 1

   Drain tofu and place between two hard objects, such as cutting boards or plates. Angle to drip over the sink. Add a weight to the top, such as a glass or jar. Let sit one hour then cut into 16 cubes.

2. 2

   Puree lemongrass, shallot and ginger to a paste in a food processor. Whisk together soy sauce, lime juice, brown sugar, sesame oil, and 2 Tbsp water in a bowl. Transfer half of this sauce mixture to a bowl, as it will be the dipping sauce. Add lemongrass paste to the remaining soy mixture and stir to mix.

3. 3

   Toss together tofu, green onions, snap peas, and lemongrass mixture, and marinate for 30 minutes.

4. 4

   Oil grill grates and preheat grill to medium.

5. 5

   Thread 4 tofu cubes, 5 green onions, and 5 snap peas onto each of the 4 skewers.

6. 6

   Place on grill, close hood and cook 4 minutes, Turn, close the hood and cook 4 minutes more.

7. 7

   Transfer to a platter. Each person can then slide skewer contents into lettuce cups, add mint, basil, and peanuts to taste. Roll and dip into reserved dipping sauce.