Spicy Tofu & Eggplant Skewers with Cucumber Salad
PREP 20 MIN•COOK 40 MIN
DF
EF
GF
NS
NF
VE
V
Number of servings
2
1⁄3 cup (65g) brown rice rinsed
2⁄3 cup (160ml) water
1⁄4 tsp salt
300g firm tofu
1 cayenne chilli pepper finely chopped, divided
1 garlic clove finely chopped
1 tsp sesame oil
1⁄2 medium eggplant cut into 1 inch cubes
1⁄2 red bell pepper cut into 1 inch squares
4 bamboo skewers soaked in water for 30 mins
Salad
2 Lebanese cucumbers halved & sliced on the diagonal
1⁄4 tsp salt
1⁄2 bunch of fresh cilantro (3 oz bunch) roughly chopped
1 tsp brown rice vinegar
1 tsp sesame oil
Place rice, water and salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 35 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Wrap tofu in paper towel and press under a weight to remove water. Cut into 1 1/4 inch cubes.
Place half the chilli, all the garlic and oil in a large bowl and mix to combine. Add tofu, eggplant and bell pepper. Toss gently to combine. Thread onto bamboo skewers rotating between the tofu, eggplant and bell pepper.
Heat a barbecue or non-stick griddle pan to medium-high heat. Cook skewers for 2-3 minutes on each side until eggplant is cooked.
Meanwhile, place the cucumber in a bowl, sprinkle with salt and toss to coat. Add other salad ingredients and toss with remaining chilli.
Serve skewers on rice with cucumber salad on the side.
Energy (kJ)
1759 kJ / 420 cals
Protein
24.3 g
Fat
17.7 g
Sat. Fat
2.4 g
Carbs
34.3 g
Sugar
8.8 g
Fiber
13.7 g
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