Thai Curry Skewers with Roasted Vegetables

Yields: 10 Skewers, 5 Servings

Recipe: Hannah Kaminsky

Photo, and Food Styling: Hodo Kitchen

Fire up the grill and grab some skewers! The rich flavor of Hodo’s Thai Curry Nuggets are only amplified on the grill and pairs well with the natural sweetness of perfectly roasted vegetables.

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Ingredients

• 2 (8oz) Package Hodo Thai Curry Nuggets Locate Product

• 2 tbsp olive oil, divided

• 2 tbsp Thai sweet chili sauce, divided

• 1 tsp soy sauce

• 1 – 2 cloves garlic, minced

• 1 lb cauliflower, white, purple, and/or orange, cut into florets

• 1/2 lb asparagus, trimmed and cut into 1-inch lengths

• 1/4 lb baby carrots, halved

• Salt and ground black pepper, to taste
  

Instructions

1. Soak 10 wooden or bamboo skewers in water for at least 30 minutes to prevent them from burning or catching on fire. Thread the tofu onto the skewers, leaving a little space between each piece to ensure even cooking. Lightly brush with 1 tablespoon of oil, to coat.

2. In a medium bowl, whisk together the remaining tablespoon of oil, 1 tablespoon chili sauce, soy sauce, and garlic. Add the vegetables and toss to combine. Tear off a large sheet of sturdy aluminum foil and place the mixture in the center. Bring up the sides of the foil, then fold the top and ends to seal the packet tightly.

3. Preheat your grill to medium-high heat. If using a charcoal grill, wait until the charcoal has ashed over and is glowing. If using a gas grill, allow about 10 minutes for it to come up to temperature.

4. Place the skewers on the preheated grill. Cook for about 4 – 6 minutes on each side, or until you see even grill marks across the tofu. Rotate and flip the skewers occasionally to ensure even cooking.

5. Meanwhile, place the foil packet on the grill and let cook for 15 - 20 minutes, turning the packet over halfway through cooking, until the vegetables are tender and lightly caramelized around the edges.

6. Once the tofu skewers are cooked to your liking, remove them from the grill. Brush them with the remaining chili sauce and season with salt and pepper, to taste. Serve hot, alongside the vegetables.