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Asian Tofu Skewers
(9)
Rate this recipe
Preparation
25 min
Cooking
20 min
Marinating
1 h
Servings
4
Sans lactose
Sans produits laitiers
Sans oeufs
Categories
Ingredients
MARINADE
1/2 cup (125 ml) soy sauce
1/4 cup (60 ml) oyster sauce
1 tablespoon (15 ml) honey
Grated zest and juice of 1 lime
1 clove garlic, finely chopped
2 tablespoons (30 ml) olive oil
Tabasco to taste
Sambal oelek to taste
Pepper
RICE
1 cup (250 ml) basmati rice
1/2 cup (125 ml) orange juice
1 1/4 cups (310 ml) chicken broth
1 teaspoon (5 ml) toasted sesame oil
1 cinnamon stick
1 star anise
Salt and pepper
1/3 cup (75 ml) coarsely chopped pistachios
SKEWERS
1 lb (454 g) firm tofu, cut into 1-inch (2.5-cm) cubes
2 red bell peppers, cut into 1-inch (2.5-cm) pieces
24 shiitake or other mushroom caps
8 wood or bamboo skewers, soaked in water for 30 minutes
Preparation
MARINADE
In a bowl, combine all the marinade ingredients; if marinating overnight, use only 75 ml (1/3 cup) soy sauce. Add the tofu and refrigerate for about 1 hour or overnight.
RICE
Put the rice in a strainer and rinse with cold water.
In a saucepan, bring the rice, juice, broth, sesame oil and spices to a boil. Season with salt and pepper. Stir, then cover and cook over low heat for 15 minutes. Add the pistachios. Adjust the seasoning.
SKEWERS
Thread 4 tofu cubes on each skewer, alternating with peppers and mushrooms. In a lightly oiled grill pan over medium-high heat, cook the skewers for 3 to 4 minutes per side. Brush with marinade.
Serve with the rice and the remaining marinade.
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