Tofu Kebabs with Cilantro Sauce
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Everyday Food, July/August 2009
- Prep Time 30 minutes
- Total Time 30 minutes
- Yield Makes 4 servings
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Ingredients
- 2 cups fresh cilantro leaves
- 1/4 cup plus 1 tablespoon vegetable oil, plus more for grates
- 1/2 jalapeno chile, seeded
- 1 teaspoon grated fresh ginger
- 2 tablespoons fresh lime juice
- 3 scallions, white and green parts separated and cut into 1-inch lengths
- Coarse salt and ground pepper
- 1 package (14 ounces) extra-firm tofu, weighted and cut into 12 pieces
- 2 summer squash, halved and cut into 1-inch pieces
Directions
- Heat grill to medium. In a food processor, combine cilantro, 1/4 cup oil, jalapeno, ginger, lime juice, and scallion greens. Blend until smooth; season with salt and pepper. Combine tofu, scallion whites, and 1 tablespoon oil; season with salt and pepper. Thread tofu and scallion whites onto four skewers, then thread squash onto four skewers.
- Clean and lightly oil hot grates. Grill squash kebabs, covered, until tender, 11 to 13 minutes, turning occasionally. Grill tofu kebabs until scallions are soft, 4 to 6 minutes, turning occasionally; brush with cup cilantro sauce and grill 30 seconds more. Serve kebabs with remaining cilantro sauce.
This was quite good -- just make sure to drain/weight the tofu in the fridge for 24 hours prior. The only change I would make would be to cut the tofu into smaller pieces -- 12 from one standard-size block resulted in fewer grill-crisped edges than I would have liked.
This sounds really good, but the tofu should probably be prepped differently. For those less familiar with tofu recipes, as prepared here, it wouldn't turn out particularly tasty. I would recommend draining/pressing it, dry-frying it, and probably marinating it before grilling it.