Tasty Grilled Tofu On A Stick Recipes

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.

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.

Steps:

• Slice the tofu in 3 equal sections lengthwise, and then cut each slice in half to make six tofu sticks.
• Remove excess moisture from each tofu stick by wrapping in a towel or paper towel and squeezing the tofu juice out.
• Using a knife or brush, spread mustard onto each side of each stick.
• Place the sticks in a large enough container to lay them in one layer.
• Let them marinate in the fridge for as little as three hours or as long as overnight.
• After marinating tofu, remove from refrigerator.
• Place seasoned breadcrumbs on a plate, add chili pepper and mix together with a fork.
• Place each tofu stick on a skewer or use a fork to coat each side with the breadcrumb mix.
• Mist each side of each stick with olive oil.
• Cook on the grill until browned and crispy, or cook in the oven at 375 on a greased baking sheet for 10 minutes or until brown and crispy.

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.

Steps:

• Wrap the block of tofu in paper towels and place in a wide bowl with a heavy weight to squeeze out the water content. This may take 1-2 hours. (Placing something heavy on the wrapped tofu block will help to release the water that's stored inside. You may have to unwrap the tofu, squeeze the water out of the paper towels and rewrap the tofu occasionally to make sure the maximum amount of water is released).
• Once all the water has been strained from the block of tofu, cut it into approximately ½ inch (1.2 cm) cubes.
• Mix all the spices, salt and greek yogurt in a bowl.
• Add the cubed tofu, bell peppers, onions and cauliflower and mix well. Add other veggie pieces if desired, and allow this to marinate for about 2 hours for the flavors to really incorporate.
• Wet the skewer sticks. Feed the cubes of tofu, bell peppers, onions, and cauliflower onto the sticks one at a time and set aside.
• Cook on a grill at about 400°F for about 15 minutes, turning halfway.
• Once roasted, remove from the grill and serve!

Steps:

• Place the tofu slices on several layers of paper towels and cover with additional paper towels. Let stand 20 minutes, pressing down occasionally with your hands to squeeze out the water.
• Place the tofu in a single layer in the bottom of a 13x9 glass baking dish.
• In a small bowl, whisk together the lime juice, maple syrup, tamari, chile paste, garlic, and pepper.
• Pour mixture over the tofu, stirring to coat all the slices.
• Cover the baking dish with plastic wrap and place in the refrigerator for at least 4 hours or overnight.
• When the tofu is marinated and ready to cook: Spray grill rack or pan with nonstick cooking spray. Heat grill or grill pan to medium heat.
• Place tofu slices on the grill. Reserve the marinade.
• Grill tofu 3 or 4 minutes on each side, or until the outside is browned and crisp.
• Return tofu to the baking dish and toss the slices with the reserved marinade.
• Serve immediately.

Steps:

• Put miso, mirin, sugar and dashi in a pan and cook, stirring constantly , over low heat until sugar dissolves. Add egg yolk and mix well until glossy. Remove from heat.
• Cut tofu into 8 blocks (small popsicle shapes). In a 12" frying pan, heat oil on medium high. Add tofu and sauté, turning carefully so the blocks don't break, until medium brown.
• Spread miso on one side of the tofu (a pastry brush will do the job.).
• Skewer each piece of tofu with a skewer or wooden stick about 3-1/2 inches long and strong enough to hold up the tofu. A double pronged stick works well.
• Arrange on a plate and serve.