Grilled Tofu and Vegetable Brochettes
Tofu cubes are marinated in a delicious mixture of soy sauce, scallions and more before being grilled on skewers with chopped vegetables. This is a healthy choice for outdoor cooking.
Ingredients
- 4 scallions, coarsely chopped
- 2 teaspoon garlic, chopped
- 2 tablespoon fresh ginger, peeled, chopped
- 3 tablespoon canola oil
- 1/2 cup soy sauce
- 2 tablespoon brown sugar
- 2 teaspoon toasted sesame oil
- 1/4 teaspoon red chile flakes
- 1 block firm tofu, cut in 3/4 inch cube
- 1/3 pound crimini or shiitake mushrooms, stems removed
- 1 red bell pepper, stemmed, seeded and cut into 1-inch squares
- 1 red or yellow onion, peeled and diced
Instructions
For the marinade add scallions, garlic and ginger to a food processor or blender and pulse until finely chopped (can also be done by hand) In a small skillet, heat the olive oil and stir-fry scallions mixture for a minute or two. Stir in the soy sauce and sugar and bring to a boil. Off heat, cool slightly and stir in sesame oil and red chile flakes, if using.. Cool and pour over the tofu cubes and marinate for at least 1 hour and up to 4 hours. Soak bamboo skewers in water for at least 30 minutes and then attractively thread pieces of marinated tofu, mushrooms, peppers and onions on skewers. Brush vegetables with leftover marinade and then grill or broil until vegetables are crisp and tender. Serve with Sesame Spinach. Yield: 4-6 serving