Thai Tofu Kabobs

Kabobs are perfect for parties because they make easy-to-grab servings. Take care to use extra-firm tofu in these kabobs; softer tofu may fall off the skewers.

SERVES 4

2 pounds extra-firm tofu, cut into 2" cubes

6 Thai eggplants, halved

2 red onions, cut into wedges

1⁄2 cup chopped fresh Thai basil

1⁄4 cup olive oil

1⁄3 cup lime juice

1⁄4 cup Thai thick soy sauce

2 tablespoons minced lemongrass

2 tablespoons minced galangal

2 tablespoons minced fresh ginger

2 tablespoons palm sugar

2 Thai bird’s eye peppers, minced

  1. Place all ingredients in a resealable plastic bag. Shake to evenly distribute. Refrigerate 4 hours.
  2. Thread the tofu, eggplant, and onion wedges alternately on 8–10 bamboo skewers.
  3. Place the skewers on a nonstick grill pan and grill on each side until the tofu is golden, about 5–10 minutes.

THAI BASIL VERSUS ITALIAN SWEET BASIL

Though relatives, Thai basil has a different flavor profile than Italian sweet basil. Thai basil has a licorice-esque flavor that is very strong, even after cooking. It is what gives many Thai dishes their distinctive flavor.