Grilled Tofu Kabobs with Spicy Marinade
If you think of tofu as bland, think again. Tofu is notable for its ability to pick up flavors, making it a blank canvas for your favorite dressings, marinades and seasonings. It is available in a wide variety of textures, making it well suited to many different cooking methods. Firm tofu, used here, can be sliced and broiled, cubed and stir-fried, or marinated and grilled.
- 1/4 cup soy sauce
- 3 Tbs. rice vinegar
- 3 garlic cloves, minced
- 2 Tbs. Asian red chili paste
- 2 Tbs. toasted sesame oil
- 1 tsp. grated orange zest
- 3/4 lb. firm tofu, cut into 1-inch cubes
- Vegetable oil for grill
In a bowl large enough to hold the tofu, whisk together the soy sauce, vinegar, garlic, chili paste, sesame oil and orange zest until well blended. Add the tofu and mix gently to coat. Cover and refrigerate for 1 to 24 hours.
Prepare a hot fire in a grill and oil the rack well. If using wooden skewers, soak them in water for 30 minutes.
Thread the tofu onto skewers, reserving the marinade. Place the skewers on the grill and cook, turning once and basting frequently with the reserved marinade, until browned on both sides, 4 to 6 minutes total. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).