Vietnamese Tofu Kabobs with Watercress Salad
Ingredients
- 1/4 cup lime juice, fresh
- 2 Tbs tamari, or dark soy sauce
- 2 Tbs light, or dark brown sugar
- 1 Tbs vegetable oil
- 4 medium cloves garlic, minced,
- 2 serrano, minced, seeded and or jalapeno chile peppers
- 1 lb extra-firm tofu, well drained
- 1 large red bell pepper, cut into 1 1/4-inch pieces
- 5 cups watercress, (4 oz.), tough stems trimmed
- 1 cup thinly sliced seedless cucumber 1 cup bean sprouts, rinsed
- 1/4 cup unsalted dry-roasted peanuts, coarsely chopped,
Directions
In small bowl, whisk together lime juice, tamari, sugar, oil, garlic and peppers.Blot tofu dry with paper towels and cut into 1 1/4-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.