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Pan-Grilled Tofu Skewers
25 min prep time
20 min cook time
6servings
Recipe by
Jackie Newgent, RDN, CDN
Source
The With or Without Meat Cookbook
Photo by
Cameron Whitman
How to Make Pan-Grilled Tofu Skewers
Author Jackie Newgent says, "If you’re looking for an introduction to tofu, meet these Szechuan skewers. They offer a tasty way to try tofu for the first time, or the 101st time! Marinated in a gingery vinaigrette, inserted onto skewers, grilled until lovely caramelized grill markings form, and garnished with fresh cilantro leaves and sesame seeds, these tofu “pops” will be a hit for all the senses. Try them at your next cook-in…or cookout!"
25 min prep time
20 min cook time
6servings
3 skewers each
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Step-By-Step Instructions:
- Whisk together the soy sauce, vinegar, scallion, ginger, apple-apricot sauce, sesame oil, and hot pepper flakes in a small bowl. (Makes 1/2 cup.) Pour into a 9 × 13-inch pan or similar-size dish.
- Cut the tofu lengthwise into 9 slices; then, cut each slice in half lengthwise or crosswise, creating 18 pieces. Place the tofu slices in a single layer in the soy sauce mixture and marinate about 10–15 minutes per side.
- Preheat a grill pan over medium-high heat. Transfer each tofu slice to the pan using tongs, reserving the marinade. Grill (in batches) until deep grill marks form on both sides, about 3 1/2–4 minutes per side.
- Insert reusable or bamboo skewers into the cooked tofu, sprinkle with the sesame seeds and cilantro leaves, and serve while warm with the remaining marinade on the side.
Nutrition facts
6 Servings
-
Serving Size
3 skewers each
- Amount per serving Calories 90
-
Total Fat
6g
- Saturated Fat 0.5g
- Sodium 310mg
-
Total Carbohydrate
3g
- Dietary Fiber 1g
- Total Sugars 1g
- Protein 7g
- Potassium 100mg
- Phosphorous 90mg
Ingredients
soy sauce (naturally brewed)
2 tbsp
rice vinegar (brown)
1 1/2 tbsp
green onion (scallion) (green and white parts, minced)
1
gingerroot (freshly grated)
1 tbsp
apple-apricot sauce or applesauce (no-sugar-added)
1 tbsp
sesame oil (toasted)
2 tsp
crushed red pepper flakes (dried)
1/4 tsp
(14-ounce) package extra-firm tofu (drained and squeezed of excess liquid)
1
black or white sesame seeds (or a mixture) (toasted)
1 tsp
fresh cilantro
2 tbsp
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