Serve these flavorful Asian-inspired kabobs as an appetizer, or toss the cooked chunks and the dipping sauce with rice noodles for a vegetarian main course.

Prep Time: 15 to 20 minutes, cook time: 4 to 6 minutes, servings: 3-4

Ingredients

Marinade

3 lemongrass stalks, trimmed and finely chopped

1 tablespoon peanut oil

3 tablespoons soy sauce

1–2 fresh red chilies, seeded and finely chopped (optional) 

2 garlic cloves, crushed 

1 teaspoon ground turmeric

2 teaspoons sugar

Sea salt to taste

10 ounces extra-firm tofu, drained, patted dry and cut into bite-size cubes

Soy dipping sauce

5 tablespoons soy sauce

2 tablespoons Thai fish sauce

Freshly squeezed juice of lime

2 teaspoons sugar

1 fresh red chili, seeded and finely chopped (optional)

4–6 wooden or bamboo skewers, soaked in water

Sesame oil for frying (optional)

Handful of fresh basil, cleaned and shredded

Directions

1. To prepare the marinade, in a deep bowl, whisk lemongrass, peanut oil, soy sauce, chilies (if using), garlic and turmeric with sugar until it has dissolved; season with salt. Add tofu and toss well to coat. Marinate 1 hour.

2. In a small bowl, whisk together all dipping sauce ingredients; set aside.

3. Prepare a charcoal grill or preheat a gas grill. Thread tofu onto prepared skewers and cook 2 to 3 minutes on each side. 

Alternatively, in a wok, stir-fry tofu in a little sesame oil, then thread pieces onto skewers. Serve hot, garnished with shredded basil and with the dipping sauce on the side.