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August 13, 2018
Tofu, you either love it or hate it! But, no matter what your opinion about tofu is – it’s a versatile food product that can be prepared in many ways. Why not add grilling to the list? You can add some amazing grilled and flavor to tofu via sauces, seasonings and even with smoked flavor using wood chips.
But, Tofu has roots in oriental cooking, so this recipe leans heavily towards that direction of the culinary spectrum. Tofu is made of condensed soy milk that is pressed into solid white blocks that was invented in China. According to some accounts, a Chinese cook came up with the diet menu favorite over 2,000 years.
The process for making tofu is similar to how dairy-based cheese is made. The milk used in the cheese process is replaced with soy milk in the tofu process. The other major ingredient, nigari, is a byproduct of the process of removing salt from seawater. Nigari is packed with minerals and has coagulant properties which help tofu solidify and keep its shape.
This recipe taps into the oriental tradition of teriyaki flavor with a pineapple twist! You can follow the directions for making the kabobs, but you can also cut the tofu into cubes and use the same basic recipe for stir-fry. You can also grill slices of tofu and serve hot off the grill over mixed vegetables and seasoned rice.
One note about tofu firmness if you’ve never cooked with the ingredient before. Tofu can be purchased in different types of firmness. You can get firm, extra firm and super firm. The choice is up to you and depends on the texture you’re looking for.
Grilled Oriental Teriyaki Tofu Kabobs
1 block tofu
1/2 of a fresh pineapple
1 red bell pepper
1 green bell pepper
1 large zucchini
1 large red onion
1/2 cup low-sodium soy sauce
1/2 cup pineapple juice
1/2 tablespoon minced
2 teaspoon ground ginger
2 tablespoons maple syrup
1 tablespoon cornstarch
First, drain tofu on paper towels to remove excess moisture if using firm tofu. Soak wood skewers in water while prepping the recipe. Cut the peppers, zucchini, and onion into kabob sized pieces and set aside. Next, in a small saucepan, combine the remaining ingredients minus the cornstarch and boil for a minute then reduce temperature and cook for another minute or two. Dissolve the cornstarch in some water and stir the mixture into the sauce. Stir until sauce thickens and remove from heat. Cut the tofu into cubes, place in a bowl with the vegetables and gently toss to evenly coat. Place as you like on skewers, grill over medium-high heat turning as needed. Grilling time is around 8-10 minutes or until tofu is browned and vegetables are softer with browned edges.
*Vegetarian Friendly Grilling Recipe
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