Spicy Tofu & Aubergine Skewers with Cucumber Salad

PREP 20 MIN
•
COOK  40 MIN

DF

EF

GF

NS

NF

VE

V

Number of servings
2
Ingredients

1⁄3 cup (65g) brown rice rinsed

2⁄3 cup (160ml) water

1⁄4 tsp salt

300g firm tofu

1 long red chilli finely chopped, divided

1 garlic clove finely chopped

1 tsp sesame oil

1⁄2 medium aubergine cut into 2cm cubes

1⁄2 red pepper cut into 2cm 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 coriander (80g bunch) roughly chopped

1 tsp brown rice vinegar

1 tsp sesame oil

Methodbased on 2 servings
1

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.

2

Wrap tofu in paper towel and press under a weight to remove water. Cut into 3cm cubes.

3

Place half the chilli, all the garlic and oil in a large bowl and mix to combine. Add tofu, aubergine and red pepper. Toss gently to combine. Thread onto bamboo skewers rotating between the tofu, aubergine and red pepper.

4

Heat a barbecue or non-stick grill pan to medium-high heat. Cook skewers for 2-3 minutes on each side until aubergine is cooked.

5

Meanwhile, place the cucumber in a bowl, sprinkle with salt and toss to coat. Add other salad ingredients and toss with remaining chilli.

6

Serve skewers on rice with cucumber salad on the side.

Nutritional Informationper serving

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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