This dish brings together the pieces of a fresh and flavorful stir-fry, and augments them with the distinctive essence and aroma imparted by the grill.
Other Grilling Wednesday Recipes: Grilled Potato Salad with Scallion Vinaigrette; Grilled Brussels Sprouts; Grilled Eggplant and Roasted Red Pepper Sandwich with Herbed Goat Cheese.
Recipe from Self.
-1 block extra firm tofu, drained and pressed
-1 orange, peeled, segmented and sliced
-1/4 lb snap peas, trimmed and halved
-4 ounces mushrooms, cleaned and quartered
-1/3 cup soy sauce
-1/4 cup orange juice
-1/4 cup lime juice
-1 tablespoon honey
-1 tablespoon minced ginger
Press the tofu under a hefty pan for 10-20 minutes over the sink to remove some moisture, then cut into cubes. Whisk together the soy sauce, orange juice, lime, juice, honey, and ginger, and pour into a dish or resealable bag. Add the tofu and marinade for 20 minutes or more.
When you are ready to grill, start it up and set it to medium-low. Using a grill sheet helps keep small or crumbling food from cascading into the grill. Cut up the orange, mushrooms, and snap peas, then pierce in alternating combinations on grill skewers with the marinated tofu. Lightly brush or spray the kebabs with oil and place on the grill sheet. Cook for a few minutes before turning. If you can, cook on four sides of the kebab.
Once the tofu, orange, and veggies darken evenly, remove them from the grill. Monitor the kebabs during grilling, and adjust the temperature as needed.
This sweet and tangy combination is a great addition to any cookout, or as a stand-alone meal. Can be served as kebabs, as a side dish tossed in extra dressing, or over a bed of rice.
Alecia and I both liked this. She accidentally bought pre-cubed tofu which made it a little difficult to skewer the pieces, because they were too small. However, everything on the kebabs tasted great together and the marinade brought out good flavor in the tofu.