Tofu and Korean Melon Skewers with Chili Lime Sauce
We're still working on using our Korean melons from our last CSA, we received another round in our latest basket (highlighted soon). I keep hoping the weather is going to improve for the week, but it seems like we're stuck with storms. I have two additional Korean melon recipes planned for this week and I'm pretty excited for both. Even though it's been raining outside we still made kebabs work by baking them in the oven. These kebabs can be served over a bed of greens or over any type of grain. We had brown rice on hand, but cous cous or quinoa would have been fine. You can also add any vegetables you'd like. I lobbied for zucchini, but Dave wasn't feeling it.
We ended up really liking these skewers, I wish that we had made more sauce but otherwise the sauce was flavorful and the combination of vegetables with the tofu, and the Korean melon went together well.
A Vegetarian & Cooking Original.
-14 oz firm or extra firm tofu, pressed and cut into cubes
-1 Korean Melon (or melon of choice)
-Any vegetables you want to add (I had four ounces of mushrooms leftover from something else, tomatoes, and a green pepper on hand)
-Rice for serving, optional
Chili Lime Sauce
-2 tablespoon rice vinegar
-1 tablespoons soy sauce
-1 tablespoon lime juice
-1 tablespoon honey
-1/2 teaspoon red pepper flakes
-2 cloves of garlic
-1 teaspoon ketchup
-salt, to taste
-ginger, optional (we added a very small amount)
Preheat the oven to 425.
Prep all of the vegetables so that they can be easily skewered, I sliced the green pepper into large pieces, and cut the mushrooms in half. Skewer the tofu and the vegetables on metal or wooden skewers (if using wooden, make sure to soak them in water first). Set aside.
Make the chili lime sauce by whisking all of the ingredients together.
Brush the chili lime sauce on the skewers and then bake for 15 minutes. Remove from the oven and rotate, brush with the remaining sauce. Bake for an additional 15 minutes. Serve hot over a salad or grain.
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