Vietnamese chicken skewers with tofu and vegetables - Better Homes & Gardens Australia

Ingredients

• 2 Tbsp lemongrass paste
• 2 garlic cloves, crushed
• 2 tsp finely grated lime zest
• 450g firm tofu, cut into 16 cubes
• 4 chicken thigh fillets, cut into 2.5cm pieces
• Sea-salt flakes and freshly ground black pepper, to season
• 100g button mushrooms, halved
• 1 yellow capsicum, cut into 2.5cm pieces
• 1 head broccoli, cut into large florets
• 1 large zucchini, sliced thickly, halved (or quartered if large)
• 1 large red capsicum, cut into 2.5cm pieces
• 8 cherry tomatoes
• 1 small eggplant, cut into 2.5cm pieces
• 1 red onion, cut into thick wedges
• Coriander sprigs, to serve
• Nuoc cham
• 1/2 cup caster sugar
• 1/4 cup fish sauce
• 1/4 cup lime juice
• 1/4 cup rice vinegar
• 2 garlic cloves, finely chopped
• 2 red birdseye chillies, finely chopped