Teriyaki tofu skewers served with jasmine rice, mango peanut and chili salad

Cook time: 15 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Jasmine rice
Couple
3/4 Cup
Family
1 1/4 Cup
Zucchini
Couple
1
Family
2
Red pepper
Couple
1
Family
2
Red onion
Couple
1 small
Family
1 medium
Cherry tomatoes*
Couple
half or a third
Family
half or a third
Tofu
Couple
1/2 packet
Family
1 packet
Skewers
Couple
1 packet
Family
1 packet
Teriyaki
Couple
1 pottle
Family
1 pottle
Mango
Couple
1
Family
2
Thai dressing
Couple
1 pottle
Family
1 pottle
Peanuts
Couple
1 packet
Family
1 packet

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.

*Cherry tomatoes are a shared ingredient. Use half for each dish.

Instructions

1

Cut the tofu into 2 cm cubes and toss with a little of the teriyaki sauce.

2

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 just over one and half times the amount of water to rice (1 cup rice = 1 and 2/3 cups of water) 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.

3

Cut the zucchini into 2 cm rounds (if the zucchini 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.

4

Preheat the oven to 180 degrees Celsius.

5

Skewer the vegetables (cherry tomatoes, red onion and zucchini) along with the tofu. Lay on a tray and brush with the remaining glaze.

6

Roast for 15 minutes, or grill on the BBQ.

7

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. Place in a bowl the roasted peanuts, pour over with Thai dressing.

8

Serve skewers with jasmine rice and mango salad on the side.



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