Vietnamese Tofu Skewers
Totally tantalizing vegan Vietnamese Tofu Skewers. It only takes ten minutes for Cauldron Extra Firm Tofu to soak up all the marinade flavour. Then grill, and serve with a chopped salad, spicy dipping sauce and noodles (or rice if you prefer).
Made with our Extra Firm Plant-Based Tofu
Ingredients:
For the Vietnamese skewers:
1 x 220g Cauldron Extra firm Tofu
1 tbsp. low salt soy sauce
1 tbsp. reduced sugar sweet chilli sauce
1 unwaxed lime, juice only
1 garlic clove, crushed
1 thumb ginger, finely grated
½ tsp. turmeric
1 tbsp. dill, chopped
6 heads tenderstem broccoli
1 pepper, sliced into 6 pieces
For the chopped salad:
½ little gem head, shredded
50g cooked rice noodles
100g cucumber, grated
1 carrot, grated
1 unwaxed lime, sliced into wedges
50g red cabbage, shredded
A handful coriander leaves
2 birds eye chilis, sliced
1 tsp. peanuts, chopped
For the dipping sauce:
1 unwaxed lime, juice only
1 tsp. reduced sugar sweet chilli sauce
1 fronds dill, chopped
1 birds eye chilli, sliced
To serve:
Birds eye chilis, sliced
Extra peanuts, chopped (optional)
Our tip
No noodles, no problem – simply sub for cooked rice!
Method:
For the Vietnamese skewers:
1. Slice the Cauldron Extra Firm Tofu into 6 slices.
2. Mix the soy sauce, sweet chilli sauce, lime juice, garlic, ginger, turmeric and dill in a bowl. Add the sliced tofu and leave to marinate for 10 minutes (reserve the marinade).
3. Using a skewer thread the ingredients in order; one marinated tofu slice, one head of tenderstem broccoli, one piece of red pepper. Repeat twice to complete the skewer.
4. Repeat step 4 to create 2 skewers.
For the chopped salad:
5. Arrange the lettuce, noodles, cucumber, carrot, lime wedges and red cabbage in a serving bowl keeping each ingredient separate.
6. Drizzle a tablespoon of the reserved marinade over the salad. Garnish with sliced chilis and chopped peanuts.
For the dipping sauce:
7. Mix all of the ingredients in a bowl. Spoon into 2 small dipping bowls.
To serve:
8. Heat a non-stick griddle over a high heat. Place the cooked skewers onto the griddle and cook for 2 minutes on each side to achieve char griddle marks.
9. Place the skewers on a serving platter and drizzle with the remaining marinade.
10. Garnish with sliced chilis and extra peanuts if desired.
11. Serve with the chopped salad.
Our tip
No noodles, no problem – simply sub for cooked rice!
Hungry for ideas?
Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!
