Vietnamese Tofu Kabobs with Watercress Salad Recipe

Name: Vietnamese Tofu Kabobs with Watercress Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lime juice; 2 Tbs. tamari or dark soy sauce; 2 Tbs. light or dark brown sugar; 1 Tbs. vegetable oil; 4 medium cloves garlic, minced; 2 serrano or jalapeno chile peppers, seeded and minced; 1 lb. extra-firm tofu, well drained; 1 large red bell pepper, cut into 1 1/4-inch pieces; 5 cups watercress (4 oz.), tough stems trimmed; 1 cup thinly sliced seedless cucumber 1 cup bean sprouts, rinsed; 1/4 cup unsalted dry-roasted peanuts, coarsely chopped

Servings: persons

1/4 cup fresh lime juice
2 Tbs. tamari or dark soy sauce
2 Tbs. light or dark brown sugar
1 Tbs. vegetable oil
4 medium cloves garlic, minced
2 serrano or jalapeno chile peppers, seeded and minced
1 lb. extra-firm tofu, well drained
1 large red bell pepper, cut into 1 1/4-inch pieces
5 cups watercress (4 oz.), tough stems trimmed
1 cup thinly sliced seedless cucumber 1 cup bean sprouts, rinsed
1/4 cup unsalted dry-roasted peanuts, coarsely chopped

1
In small bowl, whisk together lime juice, tamari, sugar, oil, garlic and peppers.
2
Blot tofu dry with paper towels and cut into 1 1/4-inch cubes.
3
Place in shallow glass or ceramic dish.
4
Spoon half the lime juice mixture over tofu, stirring gently to coat.
5
Cover and marinate in the refrigerator at least 2 hours or up to 1 day.
6
Stir 1 tablespoon water into remaining lime juice mixture (this will become salad dressing), cover and refrigerate.
7
Prepare a hot charcoal fire or preheat gas grill on high.
8
Remove tofu from marinade, reserving marinade for basting.
9
Alternately thread tofu cubes and red pepper pieces onto four 14-inch or eight 10-inch skewers.
10
In large bowl, combine watercress, cucumber and bean sprouts.
11
Lightly oil grill rack.
12
Grill tofu skewers, turning and basting occasionally with reserved marinade, until lightly browned on all sides, 6 to 8 minutes total.
13
Toss watercress salad with reserved dressing.
14
Divide salad among plates and top with tofu skewers.
15
Sprinkle with peanuts and serve right away.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup fresh lime juice, 2 Tbs. tamari or dark soy sauce, 2 Tbs. light or dark brown sugar, 1 Tbs. vegetable oil, and more.

Yes, Vietnamese Tofu Kabobs with Watercress Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vietnamese Tofu Kabobs with Watercress Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions