Wednesday, September 5, 2012

Asian Tofu Kabobs (Kabob Week Day 3)

Asian Tofu Kabobs
Welcome to Day 3 of Kabob Week!

Today I'm featuring a great vegetarian recipe, Asian Tofu Kabobs. Who knew that you could put tofu on the grill?! And, as Joe said, "Who knew tofu could be freakin' good."

I'm not a huge tofu eater. I can probably count how many times I've prepared tofu on one hand. One time I tried to prepare salt and pepper tofu (with images of R&G Lounge's salt and pepper crab running through my head), which was a huge mess because I halved the recipe but accidentally didn't halve the salt. Never tried making it again, it was that traumatic!

But I do need to give tofu recipes more of a fair chance. And with good recipes, like this one, I'm more likely to try more tofu recipes.

I found this recipe on Bargain Bites and was intrigued  with the Asian flavors, grilling tofu, and marinating dried apricots in wine. This recipe is very simple and easy to prepare, with a short marinating time. The marinade was great and gave the tofu great flavor. I absolutely loved the wine-soaked dried apricots. (You know I like wine, right?) I thought all the flavors worked really well together and will have to prepare this recipe again!







Asian Tofu Kabobs
Slightly adapted from from Bargain Bites


Ingredients:
1 block extra-firm tofu
14 white button mushrooms
1 red bell pepper
1/4 c. oyster Sauce
1 Tbs Soy Sauce
6-8 dried apricots
1/4 c. white wine
1 tsp. garlic powder
Water
Salt
Pepper

Soak the bamboo skewer sticks (unless using metal) so they don't burn on the grill. (At least an hour.)

Cube the tofu, and place into a ziplock bag. Pour in the oyster sauce, soy sauce, and 1/2 tsp of garlic powder.  Shake to coat and place in the fridge for 30 minutes to an hour. 

While the tofu is marinating, place the mushrooms in a large bowl filled with water, a pinch of salt,  and 1/2 tsp garlic powder.

One last prep step -- place the white wine into a small bowl, stir in 1/2 tsp salt, and add the apricots. For extra juicy apricots, do this a day in advance.


While you are waiting for everything to get plump and marinated, dice the onion and red pepper into large pieces and set aside.

After the food is done marinating, skewer the food onto the kabobs and preheat the grill to medium or a medium-high heat.

Lightly drizzle the kebobs with olive oil, and set them on the grill.  Cook until you find the doneness to your liking, about 10-15 minutes.

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