Thai Lemongrass Tofu Skewers - cooking recipe

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

Preparation

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.
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.
Toss together tofu, green onions, snap peas, and lemongrass mixture, and marinate for 30 minutes.
Oil grill grates and preheat grill to medium.
Thread 4 tofu cubes, 5 green onions, and 5 snap peas onto each of the 4 skewers.
Place on grill, close hood and cook 4 minutes, Turn, close the hood and cook 4 minutes more.
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.