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Monday, May 01, 2006

Teriyaki Tofu and Vegetable Kabobs

A beautiful Sunday afternoon inspires in many of us one thought: Get out the barbecue grill! Yes, even vegans like to cook outside on the grill from time to time, and I especially like it because my daughter will eat any vegetable (except pepper) if it's cooked on a skewer. Yesterday's decision to grill was made at the last minute, so I had to make do with what was in the house. I started some tofu marinating in our favorite teriyaki grilling sauce, put on a pot of brown jasmine rice, cut some summer squash and bell peppers into chunks, and threw together an Asian-inspired, grilled fruit dessert. It was simple and light but so good!

Teriyaki Tofu Kabobs

Teriyaki Tofu and Vegetable Kabobs
(serves 4)

16 ounces extra firm tofu, cut into 1-inch cubes
4 yellow summer squash or zucchini, halved lengthwise and sliced into 1/2-inch slices
1 bell pepper

Teriyaki Grilling Sauce:
1/4 cup soy sauce
1/4 cup rice wine, sake, or mirin
2 tbsp. agave nectar or brown sugar
2 tsp. sesame oil
2 tbsp. rice vinegar
2 cloves garlic, pressed
1-2 tsp. minced ginger root

Mix the sauce ingredients together. Use half to marinate the tofu, and reserve the rest to use during grilling and to add at the table. The best way to marinate the tofu is to put it in a plastic zip-lock bag with the marinade. Turn the bag often so that all parts of the tofu get marinated. Let the tofu sit in the marinade for at least 1 hour.

While the tofu is marinating, soak some bamboo skewers (about 12) in water. When the tofu is ready, thread it onto the skewers, alternating with squash and pepper. Place the kabobs in a large baking dish and pour the tofu marinade over them.

When the fire is ready, place the kabobs on the grill and cook, brushing with some of the reserved teriyaki sauce and turning so that each side is lightly browned. Serve with rice and drizzle with extra sauce at the table.

Dessert was a fairly simple but fancy-looking Almond Jelly with Grilled Pineapple and Mango Puree. I will leave you with a photo; check back soon for the recipe:

Jelly with Grilled Pineapple and Mango Puree

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12 Comments:

Blogger Freedom said...

That dessert looks beautiful, both in physical appearance and taste. I'm waiting for the recipe...

9:48 AM, May 01, 2006  
Blogger EatPeacePlease said...

Those kabobs look amazing! I like how you did the rice on the side too. I'm anxiously awaiting the desert recipe (hopefully no oven!).

10:58 AM, May 01, 2006  
Blogger Shawn Powers said...

yes! I want the recipe too! (I absolutly love almond anything, so I'm excited!)

I have no idea why I never thought to marinade tofu in a ziplock baggie. I have always put it in a bowl, and end up with unevenly soaked bean curds...

I may do kabobs tonight! MUST have some mushrooms and onions though... ;o)

12:31 PM, May 01, 2006  
Anonymous Anonymous said...

YUMMY, Those kabobs look delicious. I have only had kabobs once since becoming a vegetarian almost 2 years ago (and it was right at the beginning of my switch). And you have really made me crave them now- I can't wait to try them. Especially the desert kabobs, since I have never ever had anything like that. Anxiously awaiting the recipe with eatpeaceplease!

----Teresa

12:32 PM, May 01, 2006  
Blogger Karl Bakla said...

just went vegetarian a month or so, so it's nice to see new recipes, it's fun trying new places & the fact that fast food is out of the question is awaesome, Teriyaki Tofu gonna have to try it

1:28 PM, May 01, 2006  
Blogger Brendon said...

Oh, the dessert looks fun!

10:15 PM, May 01, 2006  
Blogger SusanV said...

Thanks, everyone. The dessert recipe is now available.

Karl, welcome to vegetarianism!

5:05 PM, May 02, 2006  
Blogger Catherine said...

Hi Susan,

Tofu Kebabs have always been one of my fav dishes at Greens in San Francisco. These look awesome! I've never heard of soaking the skewers. Does this have a steaming effect?

10:39 PM, May 02, 2006  
Blogger SusanV said...

Hi Catherine, No, soaking just helps prevent them from burning.

I would love to go to Greens; for that matter, I'd love to go to San Francisco. :-)

10:48 PM, May 02, 2006  
Anonymous Anonymous said...

Very Very Very Good! I highly reccommend it! I'm the only vegetarian in my family so I made this while my dad was grilling steak and potatoes, literally. It was really good.

10:05 PM, April 21, 2008  
Anonymous Anonymous said...

amazing recipe. my parents even loved the marinade so much they put it on their steak.. (ha. so gross.. but hey.. i was excited that they liked it!)

lauren

7:38 PM, June 21, 2008  
Blogger Susan said...

Just finished assembling my kabobs. I can't stop licking my fingers because this marinade is so good! I plan to use it in the future for stir-frys and baked tofu. Thanks so much!

6:31 PM, January 25, 2010  

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