Posts Tagged ‘tofu’

Grilled Tofu Skewers and Potatoes

It’s BBQ season and we have taken our small charcoal grill down to the beach for some delicious dinners. Skewers work great on the grill and I used some tinfoil to cook potatoes. This also makes it easy to have everything ready ahead of time so that we can carry it down to the beach to cook it.

I have found that the best way to marinade Tofu is to freeze it first, then put it into a ziplock with the marinade, in this case Soya Sauce, and put it the fridge to defrost for about 12-18 hours, so you will want to do this ahead of time.

Ingredients

Tofu

  • 1 Block of Tofu
  • Soya Sauce or another marinade.
  • 3 Mixed Coloured Peppers
  • 10-15 Mushrooms
  • Some Skewers

Potatoes

  • 4-5 medium yellow potatoes, cut into 1 inch cubes
  • A bunch of a herb, such as dill or rosemary, diced
  • Olive oil
  • Salt & Pepper
  • Tin Foil

Directions

Tofu

  1. Marinate your tofu (see a marinating tip above)
  2. Cut to tofu and peppers into large pieces.
  3. Place the tofu and vegetables on the skewers in random order.
  4. Cook on the grill for about 20-30 minutes, turning them every 5 minutes

Potatoes

  1. Place all the ingredients into a bowl and toss
  2. Wrap everything in tin foil so that it is air tight. This will help them cook faster.
  3. Put on the Grill for about 50-60 minutes, turning half way.

I like to cook the potatoes first since they take the longest and will stay pretty hot even if you take them off the grill.

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Rhubarb and Tofu

Spring has sprung and rhubarb is an amazing and underused spring vegetable. This is adapted from one of Jamie Oliver’s recipes where he used pork. The idea is to pair the tartness of the rhubarb with a bit of heat and savory from the 5 spice and soy sauce.

Into food processor and puree

  • 400 grams rhubarb, chopped
  • 4 cloves garlic
  • Thumb ginger
  • 2 big chilies, chopped roughly
  • Big teaspoon 5 spice (Chinese spice mixture)
  • 4 tbsp soy sauce
  • 4 tbsp honey

Tofu Stuff

  • 1 kilo tofu, chopped
  • Noodles, I prefer thicker udonĀ  noodles
  • Fresh coriander, just a bit for on top
  • Spring onions, sliced
  • Sunflower or groundnut oil to coat pan

Marinade: First, cut the tofu into about 1″ cubes. Marinade the tofu in the puree for a few hours in the fridge.

Once you are ready to cook the tofu put a fry pan on medium-high heat and add a bit of oil to the pan. Meanwhile, Bring a pot of water to a boil and add the noodles to the water; cook until done. Add the tofu to the fry pan and do your best to not add the rhubarb mixture. Once the tofu is browned, add the rhubarb mixture and warm it all up. Taste tofu sauce for seasoning.

You are ready to plate it up: Noodles, tofu on top, sprinkle onions, sprinkle herbs from a height, squeeze of lime, maybe some more fresh chilies if you like some extra heat.

This dish goes very well with a salad of other sour spring time vegetables like green apple, radish and chard.