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1 x ca. 450 g | Extra firm tofu, drained |
1 | Stalk fresh lemon grass |
1/2 Bund | Mint fresh, chopped |
6 | cloves garlic |
1 | Serrano pepper, seeded & minced |
2 Esslöffel | Cilantro stems, chopped |
2 Esslöffel | ginger fresh, chopped |
3 | green onions chopped |
1 Teelöffel | peanut butter optional |
2 Esslöffel | brown sugar |
1 Esslöffel | coconut milk optional |
| Juice of 1 lime |
1/4 Tasse | Liquid tamarind |
2 Esslöffel | Soy sauce Brochettes |
6 | green onions |
2 mittel | Tomatoes, cut into eighths |
6 klein | Jalapeno peppers, optional |
1/4 x ca. 450 g | Snow peas |
1/4 x ca. 450 g | Button mushrooms |
| Cliantro leaves to garnish |
Gently pres tofu between kitchen towels to remove excess water. Slice into pieces 2" X 1" X 1/2". Cut each chunk crosswise & set aside. Slice & discard all but bottom 3" of lemon grass. With a wooden mallet, pound the base to release the aromatic oils. In a food processor, combine lemon grass with mint, ginger, garlic, pepper, cilantro & gren onions. Process in short bursts for 30 seconds. Add remaining ingredients & process for 1 minute. Transfer to glass container & add tofu pieces. Cover & marinate for 4 to 6 hours.
Brochette: Prepare grill. Trim green onions to 2" pieces. Place vegetables & tofu on sqewers, alternating for colour. (Group snow peas i threes so they don't cook too quickly). Place skewers on hot grill & brush with remaining marinade. Grill, turning once till vegetables are tender. Should take 5 minutes or so. Garnish with cilantro & serve.
Per Serving: 258 Cal.; 18g Prot.; 9g Fat; 26g Carb.; 0 Chol.; 333mg Sod.; 5 g Fiber.
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