Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, whisk together 0.25 cup tahini, 2 tablespoons fish sauce, 2 tablespoons fresh lime juice, 1 tablespoon palm sugar, 2 minced garlic cloves, 1 inch grated fresh ginger, 1 tablespoon Thai red chili paste, and 3 tablespoons water until a smooth glaze forms.

2. 2

   Add the 500 grams of pressed and cubed extra-firm tofu to the tahini mixture and gently toss to coat all the tofu pieces evenly, then let the tofu marinate for at least 15 minutes.

3. 3

   Thread the marinated tofu onto skewers, ensuring wooden skewers are soaked in water for 30 minutes prior, and then preheat a grill or a grill pan to medium-high heat.

4. 4

   Grill the tofu skewers for 4-5 minutes per side, brushing with any remaining glaze, until the tofu is lightly charred and heated through, then set aside.

5. 5

   In a large pan, heat 1 tablespoon vegetable oil over medium heat, add 1 stalk bruised lemongrass and 2 thinly sliced kaffir lime leaves, and sauté for 1 minute until fragrant.

6. 6

   Stir in 2 cups broccoli florets and 1 cup trimmed green beans, pour in 0.5 cup light coconut milk, bring to a simmer, and cook for 5-7 minutes until the vegetables are tender-crisp.

7. 7

   Serve the grilled Thai Fermented Chili Tahini Tofu Skewers immediately alongside 4 cups cooked jasmine rice and the kaffir lime coconut greens, garnished with 1 tablespoon toasted sesame seeds and 0.25 cup chopped fresh cilantro.