• Tofu Skewers

  • 1 pkg firm tofu, cut into 12 lengths

  • wooden skewers, soaked

  • 2 cloves garlic, minced

  • 3 tbsp soy sauce

  • 3 tbsp rice wine vinegar

  • 1 x egg white

  • 1/3 cup sesame seeds

  • Walnut Pesto

  • 1 cup walnut pieces

  • 1 cup fresh Thai basil loosely packed

  • 1/2 cup parsley, loosely packed

  • 3/4 tsp salt

  • 1 clove garlic, minced

  • 1 tsp finely minced ginger

  • zest and juice of 1 orange

  • 1/3 cup olive oil


  • Tofu Skewers:

  • 1.

    Skewer each length of tofu with a soaked skewer.

  • 2.

    In a flat dish whisk garlic, soy and rice vinegar. Swirl tofu skewers to coat, then cover and chill for 1 to 6 hours.

  • 3.

    Preheat oven to 400 °F and line a baking tray with parchment paper.

  • 4.

    Whisk egg white until foamy. Pat excess marinade off tofu skewers and brush with egg white. Sprinkle with sesame seeds and place on prepared tray. Bake for 5 minutes, then turn skewers over and bake 5 minutes more.

  • 5.

    Serve skewers warm or at room temperature with Walnut Pesto.

  • Walnut Pesto:

  • 1.

    Lightly toast walnut pieces in a sauté pan. Toss until browned slightly, about 5 minutes. Cool.

  • 2.

    Pulse walnut pieces in a food processor with Thai basil, parsley and salt. Add garlic, ginger, orange zest and juice, and pulse again. Add olive oil in a thin stream while running processor. Chill but pull out of fridge an hour before serving.

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