Tofu and Japanese Eggplant Skewers With Red Curry Coconut Sauce

5.0 (1 reviews)

For the Sauce:
1 2/3 cups unsweetened coconut milk
12 green cardamom pods, crushed
2 tsp. freshly minced Kaffir lime leaves
2 garlic cloves, chopped
2 Tbsp. brown sugar, packed
1 Tbsp. fresh lime juice
1 Tbsp. Thai red curry paste
1 1/2 tsp. kombu
Salt, to taste

• Combine all the ingredients in a small saucepan.
• Bring to a simmer and cook for 10 minutes. Turn off the heat and steep, covered, for 15 minutes.
• Strain and reserve the sauce. Adjust the seasonings.

For the Skewers:
1 1/2 lbs. extra-firm tofu, cut into 3/4-inch dice
1 1/2 lbs. Japanese eggplant, skin on and cut into 3/4-inch dice
3/4 lb. whole shiitake mushrooms
1 lb. red peppers, cut into 3/4-inch dice
15 coconut-lime or bamboo skewers
1/2 cup vegetable oil
1 1/2 Tbsp. toasted sesame oil
Salt and freshly cracked black pepper, to taste

• Thread the tofu, eggplant, mushrooms, and peppers on the skewers.
• Brush with the oils and season with the salt and pepper.
• Grill on each side for 5 minutes, or until the vegetables are softened and browned.
• Serve with the prepared sauce.

Makes 15 skewers

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind