A quick marinade readies the firm tofu cubes for a quick turn on the grill with an irresistible Korean-style glaze. Serve alone as an appetizer or as a meal on a bed of steamed brown rice or quinoa.
You will need 9 bamboo skewers for this recipe. Soak them in water for 15 minutes before use.
1 cup (250 mL) hot water
1 Tbsp (15 mL) low-sodium soy sauce
|1/2 Tbsp (7 mL) low-sodium vegan chicken bouillon paste or powder
1/2 tsp (2 mL) dried rubbed sage
1/4 tsp (1 mL) dried thyme
1 small garlic clove, crushed
12 oz (350 g) firm or extra-firm tofu
Korean Barbecue Sauce
2 Tbsp (30 mL) low-sodium soy sauce
2 Tbsp (30 mL) Korean fermented hot red pepper paste (gochujang)
2 Tbsp (30 mL) agave nectar
2 tsp (10 mL) dark sesame oil
1 tsp (5 mL) unseasoned rice vinegar
1/2 tsp (2 mL) natural liquid smoke
1 small garlic clove, crushed
1/2 Tbsp (7 mL) toasted sesame seeds
1 medium onion
1 large green pepper
9 small button mushrooms
To make tofu marinade mix together water, soy sauce, bouillon paste or powder, sage, thyme, and garlic in 1 qt (950 mL) saucepan. Bring mixture to a boil.
Cut tofu in 36 - 1/2 in (1.25 cm) cubes. Add cubed tofu to marinade and lower heat to simmer. Simmer tofu for about 5 minutes.
Pour tofu and marinade together into shallow 1 qt (950 mL) heatproof baking dish or storage container. The liquid should cover the tofu. If not, stir or shake it a few times while it is cooling. Cover and refrigerate until cooking time.
Prepare vegetables for kebabs and make barbecue sauce while tofu marinates. Cut onion from end to end into 8 wedges; separate layers. Seed green pepper and cut into 1 in (2.5 cm) squares. Leave mushrooms whole.
To make Korean Barbecue Sauce, in small bowl mix together soy sauce with Korean red pepper paste, agave nectar, sesame oil, vinegar, liquid smoke, garlic, and sesame seeds.
When ready to cook, remove tofu cubes from marinade with slotted spoon and drain well. In shallow pan, mix tofu cubes with Korean barbecue sauce to coat all sides.
To make kebabs, thread tofu cubes on skewers, alternating them with green peppers, onion wedges, and mushrooms. Place kebabs back in pan with barbecue sauce while threading remaining skewers.
Unless grilling on a barbecue or indoor grill, set oven to broil. Place kebabs in a row on baking sheet. Brush tops of kebabs with barbecue sauce. Place baking sheet 4 to 6 in (10 to 15 cm) under heat source of broiler.
Broil until top of tofu starts to brown and char a bit around the edges. Keep an eye on them! Turn over kebabs; brush with more barbecue sauce and repeat, broiling second side.
When kebabs are broiled or grilled to your liking, serve alone as an appetizer or nestle two skewers over a small portion of steamed rice or quinoa, drizzle with remaining barbecue sauce, and serve immediately.
Makes 9 skewers.
Each skewer contains: 79 calories; 6 g protein; 4 g total fat (0.5 g sat. fat, 0 g trans fat); 7 g carbohydrates; 1 g fibre; 331 mg sodium
source: "Versatile Tofu", alive #356, June 2012
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.