PERFECT GRILLED TOFU
This recipe is very easy to double, though you don't need quite double the marinade: About 1 1/2 times the marinade is perfect for four packages of tofu.
Provided by benandbirdy
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Wrap tofu in a clean dish towel and weight it with something heavy such as a large can; leave it to drain for 30 minutes.
- Meanwhile, mix together remaining ingredients in a bowl.
- Cut each piece of tofu crosswise into 6 thick slices and put it all in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, at least 30 minutes or up to 48 hours. Longer is better, but shorter is totally fine.
- Preheat a gas grill on high heat (450 degrees F to 650 degrees F) 10 minutes, then reduce heat to medium (325 degrees F to 375 degrees F)--or do whatever the equivalent is if you're using charcoal. Oil grate.
- Transfer tofu from marinade (letting excess drip off and reserving marinade) to grill with a spatula. Cover grill and cook tofu, turning once, until well browned but before grill marks get black, 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm.
- Bring reserved marinade to a boil in a saucepan and boil until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 4.9 g, Fat 18.3 g, Fiber 0.7 g, Protein 11.8 g, SaturatedFat 2.6 g, Sodium 880 mg, Sugar 1 g
GRILLED TOFU AND VEGETABLE SKEWERS
Tofu and vegetable kebabs are a fast and delicious summer grilling go-to. Using a variety of seasonal vegetables and a zesty herb marinade that does double-duty as a dressing makes this a colorful, crowd-pleasing dish for a cookout or other warm weather meal.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- If using wooden skewers, soak them in water for 30 minutes.
- Cut the tofu into 12 equal pieces by making 2 cuts through the short side of the block and 3 on the longer side; each piece will be a 1 1/4-by-2-inch rectangle. Place the tofu pieces on a paper towel lined-plate, top with another paper towel and press gently to dry.
- To assemble the skewers, thread a piece of tofu vertically onto a skewer, then top with a piece of zucchini, yellow squash, red onion and bell pepper. Repeat twice more, ending with a bell pepper. There should be 3 pieces of each ingredient per skewer. Repeat with remaining tofu and vegetables and place the skewers on a rimmed baking sheet or large platter.
- To make the marinade and sauce, stir together the parsley, oregano, shallots, garlic, honey, vinegar, oil, 2 teaspoons salt and 1/4 teaspoon black pepper in a medium bowl. Pour 2/3 cup of the marinade into a small bowl and stir in the pine nuts; set it aside for serving.
- Spoon the remaining marinade over the skewers and use a pastry brush to coat all sides of the tofu and vegetables. Season the skewers with salt and pepper.
- Prepare a grill for medium-high heat. Brush the grill grates with oil and grill the skewers, covered, turning them occasionally, until the tofu has grill marks and the vegetables are cooked through and a bit charred on the edges, 16 to 20 minutes.
- Transfer the skewers to a platter and spoon the pine nut and herb sauce over them. Serve with warm naan or pita.
GRILLED TOFU WITH ASIAGO AND WALNUT PESTO
Provided by Giada De Laurentiis
Categories side-dish
Time 9m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the Asiago and Walnut Pesto:
- Place all the ingredients in the bowl of a food processor. Pulse until smooth.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. Place the triangles, long side down, on a cutting board and carefully cut each into 3 slices. Brush the tofu triangles, on each side, with the extra-virgin olive oil. Season with salt and pepper. Grill the tofu for 2 minutes on each side.
- Carefully transfer the tofu to a serving platter. Spoon the pesto over the tofu and serve.
GRILLED SESAME TOFU
Tofu soaks up the flavors of the marinade and then grills up to be nicely browned on the outside and creamy inside. This recipe requires draining time of 1-2 hours and a 24 hour marinating time. From the Chicago Trib
Provided by Hey Jude
Categories Lunch/Snacks
Time 42m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain tofu; slice each block horizontally in half, arrange in a single layer on a baking sheet or tray lined with several thicknesses of paper toweling.
- Cover with more paper toweling and a second baking sheet or cutting board; top with a heavy weight (such as bricks or canned foods); let stand 1-2 hours to remove excess moisture.
- Combine soy sauce, wine, vinegar, sesame oil, olive oil, chili oil, garlic and salt to taste in a non-reactive bowl; mix well and set aside.
- Cut each piece of drained tofu into 4 rectangles; arrange in a shallow non-reactive container, pour marinade over tofu.
- Cover; refrigerate, turning occasionally, for at least 24 hours or up to 6 days.
- Return to room temperature before cooking.
- Prepare grill for moderate direct-heat cooking.
- Place 8 bamboo skewers in a shallow container and cover with water; set aside to soak, about 30 minutes.
- Place sesame seeds over medium heat in a small skillet; toast, shaking pan or stirring frequently, until fragrant, about 5 minutes, and pour onto a plate to cool.
- Remove tofu from marinade, reserving marinade.
- Cut each onion into 3 pieces of equal length; working with one onion at a time, beginning with root end, thread 3 onion pieces lengthwise onto soaked skewers, alternating them with 2 pieces of tofu; thread onion pieces in order to simulate look of a whole onion.
- Or, you can just skip the onions and thread tofu onto skewers.
- Lightly brush grill rack with oil.
- Place skewered tofu on rack; cook, turning frequently and brushing with marinade, until lightly browned on all sides, 12-15 minutes.
- To serve, sprinkle tofu with toasted sesame seeds; arrange on warmed plates.
GRILLED TOFU
Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado.
Provided by Kay Chun
Categories dinner, main course
Time 6h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
- In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
- Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.
- Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.
- Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
- Transfer tofu to a serving plate and spoon over the sauce. Serve warm.
GRILLED TOFU AND SAUTEED ASIAN GREENS
Categories Ginger Leafy Green Sauté Vegetarian Quick & Easy Tofu Spinach Grill/Barbecue Healthy Vegan Sesame Soy Sauce Gourmet
Yield Makes 2 main-course servings
Number Of Ingredients 9
Steps:
- Cut tofu crosswise into 6 slices. Arrange in 1 layer on a triple layer of paper towels and top with another triple layer of towels. Weight with a shallow baking pan or baking sheet and let stand 2 minutes. Repeat weighting with dry paper towels 2 more times.
- Stir together soy sauce, sesame oil, brown sugar, ginger, garlic, Tabasco, and 1 tablespoon vegetable oil in a glass pie plate. Add tofu slices in 1 layer and marinate, turning over every couple of minutes, 8 minutes total.
- Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking. Lift tofu from marinade with a slotted spatula (reserve marinade) and grill, turning over once carefully with spatula, until grill marks appear and tofu is heated through, 4 to 6 minutes total.
- While tofu grills, heat remaining teaspoon vegetable oil in a 12-inch skillet over moderately high heat until hot but not smoking, then sauté greens, tossing with tongs, until beginning to wilt. Add reserved marinade and sauté, tossing, until greens are just wilted, about 1 minute. Lift greens from skillet with tongs, letting excess marinade drip off, and divide between 2 plates.
- Serve greens with tofu slices.
BETTER-THAN-TAKEOUT SESAME TOFU
I found this recipe on loveandoliveoil.com. It's a little bit of work pan frying all the tofu cubes, but it's so worth it! The tofu is perfectly crunchy, and the sauce is delicious. It can be served over jasmine rice. This is healthier and tastier than regular Chinese take-out! I substituted broccoli for broccolini.
Provided by elisechristiane
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut tofu into 1/2 thick slices. Place in a 9�~13�� baking pan lined with a tea towel, top with another towel followed by another baking pan. Weight with something heavy (soup cans or something), and let press for 20-30 minutes. Cut into cubes.
- Coat tofu cubes in egg, then toss in cornstarch until coated and dry. Shake off extra cornstarch.
- Combine sugar, cornstarch, water, rice vinegar, soy sauce, sesame oil, chili paste, and garlic in a small saucepan. Bring to a boil, and boil for 5 minutes, until thick.
- While sauce is cooking, heat oil in large non-stick skillet or wok. Carefully place tofu in hot oil, spacing evenly so the pieces don�ft stick together. Cook (without touching!) for 3-5 minutes, or until golden brown on the bottom, and then carefully turn and cook other side. Continue to turn until cubes are golden on a few sides. Remove to a paper-towel lined plate.
- Wipe out tofu pan and heat a drizzle of oil. Saute broccolini, turning once, for about 2-4 minutes or until bright green and tender. Remove from heat. Return tofu cubes to pan, and pour over sauce. Stir until well coated. Serve with jasmine rice and sprinkled with lightly toasted sesame seeds.
Nutrition Facts : Calories 405.9, Fat 25.1, SaturatedFat 4.4, Cholesterol 46.5, Sodium 533.5, Carbohydrate 38.2, Fiber 1, Sugar 25.7, Protein 9.6
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