Contributed by: Michael Abramson of M Vegetarian Recipes
If you love tofu...you'll really love this recipe. If you hate tofu...you'll really love this recipe!
Both sambal oelek and kecap manis are staples in my kitchen. They're Indonesian chili paste and sweet soy (respectively) and well worth a trip to an Asian supermarket.
Remove tofu from package and drain. Wrap in double layer of paper towel and wrap again in a clean towel. Place tofu "package" on flat surface and place a flat weight on top. (a brick wrapped in tin foil; an inverted plate with a heavy can on top;...). Leave weight on tofu and drain for 20 minutes.
Mix together marinade ingredients in bowl and whisk to combine.
Set up flour - coconut milk - cornstarch in 3 separate bowls. Remove weight and unwrap tofu. Cut tofu in 1" cubes.
Heat 2-3" of oil in wok to 360°. Roll tofu cubes lightly in flour - dip in coconut milk - and roll in cornstarch. Fry to golden brown and remove to paper towel to drain.
Coat the bottom of a 9 x 13" glass baking dish with about 1/4 Cup of the marinade. Once tofu has drained - but before it cools completely - place in single layer in the baking dish.
Reserve about 1/4 Cup of the marinade and evenly pour the remaining marinade over the tofu cubes. Allow to marinade in refrigerator for at least 2 hours - and no more than 4 hours.
Soak skewers in water for twenty minutes.
Peel and cube mango and pineapple in 1" cubes. Slice lime in small wedges. Thread skewers. Lime - pineapple - tofu - mango - tofu - pineapple - lime.
Brush stovetop grill pan with oil and heat on medium high. When hot, grill skewers for approximately 1 minute per side - brushing on additional marinade along the way.
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