My foray into tofu continues and this time I experimented with some tempeh. The menu included kabobs marinated in lemongrass paste, including tofu, tempeh and beef, grilled bok Choy with a peanut sauce, grilled polenta with sweet red pepper and onion wedges and Tina made Apple Crisp that we all could enjoy! It was festive, colorful and tasty.
Lemongrass paste is a wonderful paste for grilling, adding an asian flair to meats, tofu or tempeh. It works on just about anything lamb, shrimp, pork, beef and of course tofu or tempeh. I smeared the lemongrass paste over everything that was going on my kabob skewers, vegetables included, the night before grilling. I especially wanted the tofu to have a chance to absorb the paste.
2 stalks lemongrass (I use 4)
2 shallots, minced
1/4 cup sugar
3 tablespoons vegetable oil
2 teaspoons fish sauce
2 teaspoons red pepper flakes
Cut off and discard the dried grasslike top half of the lemongrass. Trim the base of the bulb and then remove and discard the tough outer leaves. Using only the white and light green parts, cut in half lengthwise, and then cut crosswise to mince finely.
In a small bowl, combine all the ingredients. I use an emulsion blender. Use immediately, or transfer to a jar with a tight-fitting lid and refrigerate for three days or freeze for 2 months. Smear paste on what ever you want to grill, let it sit for a few hours or overnight and then grill.