With Jasmine Rice, Summer Vegetables, and Grilled Lime
Prep & Cook Time:25-35 min.
Cook Within:7 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
The imminent lazy days of summer beg for the grill to be freed from storage, and these zesty tofu kebabs are just the thing to appease all of your BBQ attendees. Protein-packed tofu and fresh veggies are skewered together and brushed with a BBQ sauce that’s kicked up a notch by sweet mango, Thai pepper sauce, and caramelized lime juice – all served atop fluffy Jasmine rice.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Grill Pan or Outdoor Grill
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Drain tofu and gently press out any remaining liquid. Cut tofu into ½-1" cubes. Throughly rinse produce and pat dry. Peel and dice onion into ½-1" cubes. Slice zucchini into ½" thick rounds. Halve lime and zest on half. Soak skewers in water to prevent burning.
Make the BBQ Marinade
In a large mixing bowl, tasting as you go, combine the BBQ sauce, juice of one lime half to taste (reserve the other half for grilling), mango puree, and Sriracha to taste. Mix until smooth. Season with a pinch of salt and pepper. Add cubed tofu to bowl and allow to marinate for 15 minutes. Save the marinade for brushing during grilling and plating.
Prep the Skewers
Thread coated tofu cubes, onions, zucchini, tomatoes, and mushrooms on the skewers. Place on plate and brush with more BBQ marinade, coating thoroughly.
Cook the Rice
Rinse jasmine rice in cool water and continue rinsing until the water runs clear. Bring a large pot with 2 cups of water, rice, and 1 tsp. of salt to a boil over high heat. Reduce heat to low, cover with a lid, and allow rice to simmer for 10-12 minutes, or until water has been absorbed and rice is tender. Season with a pinch of salt and pepper. Remove from heat and fluff with fork before serving.
Grill the Kebabs
Coat outdoor grill or grill pan with cooking spray. Grill kebabs over medium heat, turning and brushing with sauce frequently, for approximately 10 minutes or until the vegetables are browned and grill marks are apparent. Remove kebabs from grill and salt to taste. Add lime half, fruit side down, and grill until caramelized. Remove lime half from grill and cut in half.
Plate the Dish
Add a mound of jasmine rice and top with 2-3 kebabs. Pair with a side of BBQ Marinade and garnish with grilled lime section (squeeze on top for a zesty, sweet flavor) and lime zest, as desired.
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