These could definitely be cooked on the BBQ. If you are going to BBQ, soak the skewers in cold water before forming the skewers.
Jasmine rice is grown predominately in Thailand, it’s stickier than basmati and cooks a little faster.
Cook time: 15 minutes
couple, family
These could definitely be cooked on the BBQ. If you are going to BBQ, soak the skewers in cold water before forming the skewers.
Jasmine rice is grown predominately in Thailand, it’s stickier than basmati and cooks a little faster.
Cut the tofu into 2 cm cubes and toss with a little of the teriyaki sauce.
Place the rice in a small pot and wash under running cold water, until the water runs clear.
Strain off all the water, then add one and half times the amount of water to rice and a pinch of salt.
Bring to a boil, stir, then cover and cook on very low heat for 12 minutes. Turn off and allow to sit covered.
Cut the courgette into 2 cm rounds (if the courgette is large, slice in half before chopping). Peel the red onion and cut into quarters, then cut each quarter in half to make rough squares. Dice the yellow pepper to the same size as the courgette.
Preheat the oven to 190 degrees Celsius.
Skewer the vegetables, red onion and courgette, yellow pepper and tofu, (there are no cherry tomatoes in the dish this week).
Lay on a tray and brush with the remaining glaze.
Roast for 15 minutes, or grill on the BBQ.
Peel the mango, cut thin slices off each side until you reach the stone. Take the slices and slice again to form long thin pieces.
Finely slice the mint leaves. Place in a bowl with the roasted peanuts, then pour over with Thai dressing.
Serve skewers with jasmine rice and mango salad on the side. Use some of the mango dressing for a little sauce on the rice.
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