Thai Lemongrass Tofu Skewers

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“This untried recipe is from the July/August 08 Vegetarian Times. Once the skewers come off of the grill, you put the contents into lettuce cups along with some herbs, roll and dip into a sauce. This sounds wonderful and I can't wait for our next barbecue to try this out. I added basil leaves to this recipe, because mint and basil are so tasty together in Thai dishes. I will also serve with red chile sauce to add the the rolls.”
1hr 10mins

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Toss together tofu, green onions, snap peas, and lemongrass mixture, and marinate for 30 minutes.
  4. Oil grill grates and preheat grill to medium.
  5. Thread 4 tofu cubes, 5 green onions, and 5 snap peas onto each of the 4 skewers.
  6. Place on grill, close hood and cook 4 minutes, Turn, close the hood and cook 4 minutes more.
  7. 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.

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