Grilled Tofu Kabobs With Spicy Marinade
These grilled tofu skewers are bursting with the bold flavors of soy sauce, tangy rice vinegar, fiery red chili paste, aromatic sesame oil, and zesty orange zest. Marinated to perfection, each bite delivers a harmonious blend of sweet and savory notes. Perfect for a summer gathering or a quick weeknight meal, these skewers are a delightful way to showcase the versatility of tofu as a delicious plant-based protein option. Fresh off the grill and served hot, these skewers are sure to be a hit with family and friends alike.
— Constant Cookbook
Ingredients
- 1/4 cup soy sauce
- 3 Tbs. rice vinegar
- 3 garlic cloves, minced
- 2 Tbs. Asian red chili paste
- 2 Tbs. toasted sesame oil
- 1 tsp. grated orange zest
- 3/4 lb. firm tofu, cut into 1-inch cubes
- Vegetable oil for grill
Instructions
- In a bowl large enough to hold the tofu, whisk together the soy sauce, vinegar, garlic, chili paste, sesame oil and orange zest until well blended. Add the tofu and mix gently to coat. Cover and refrigerate for 1 to 24 hours.
- Prepare a hot fire in a grill and oil the rack well. If using wooden skewers, soak them in water for 30 minutes.
- Thread the tofu onto skewers, reserving the marinade. Place the skewers on the grill and cook, turning once and basting frequently with the reserved marinade, until browned on both sides, 4 to 6 minutes total. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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