Grilled tofu skewers

Tofu is much less maligned than it used to be, and aren’t we glad? I mean, if you’re of the alternative-protein persuasion at all, even a couple days a week, then you must be thrilled with the increasing availability of tofu, and with the bounty of recipes in all sorts of mainstream mags.


I know I am.

I like tofu. My girls like tofu. Even my husband, a smoked-pastrami-on-sourdough guy if there ever was one, likes tofu. But I always do essentially the same thing with it: Throw it in a stir-fry or pad thai or fried rice or something else in the neighborhood of Asian preparations.

Know this for sure: Where there has been tofu in my kitchen, there has always been soy sauce.

And surely the stuff is more versatile than that, right? So this time I grilled it. I stuck cubes of it on a stick — after marinating them in a not-Asian-inspired dressing, but a Greek-inspired one made with olive oil, garlic, lemon zest and oregano — and put them on the grill.

Easy, right? Easily out of my comfort zone. Easily attractive to the wee diners at my table, who get a kick out of anything on a stick. Easily delicious.

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7 Responses so far »

  1. 1

    I have a hard time finding tofu that isn’t the fall-apart kind, even at the Asian supermarket here in Paris. As such, my stir-fries always kind of end up as scrambles. But I do like the skewer idea. For future reference

  2. 2

    I love tofu. It amazes me, how this simple, humble, food can turn and taste into something wonderful, it absorbs soo much flavor. Stopping by from SITS!

  3. 3

    Trisha said,

    Camille: Scrambles aren’t bad. I’m sure you can find all sorts of other great stuff at your Asian supermarket — We have one here and I can wander the aisles for hours.

    Mhe-Lhanee Benito: That’s the amazing thing about cooking right? That transformation that takes place with those more or less humble foods. Thanks for stopping by!

  4. 4

    What a great blog, stopping in & will definitely be back. I haven’t mastered grilling tofu, but make it up almost any way I can. My toddler can’t get enough of it & husband & I love it too.

    Thanks for stopping by via SITS…happy Saturday Sharefest!

  5. 5

    them apples said,

    I’ve yet to be converted.

    I think the thing about tofu is that it has a central strength that’s also a central weakness. It’s bland.

    This means that if you prepare it badly, it’ll taste of nothing, but if you throw flavour at it, it’ll soak it up and be transformed.

    I’ve yet to master the first, but I have eaten the second.

    Maybe there’s still hope yet?

  6. 6

    Trisha said,

    Jackie: Thanks for stopping over! Tofu’s such a good family food — high on nutrition, but not a budget-breaker. And little ones like it more than people expect them to.

    them apples: Tofu is rather inherently bland, but as a cook, I can appreciate that blank canvas aspect (and couldn’t you say the same of the white meat of chicken?). I say there’s always hope!

  7. 7

    I find the key is to buy the firm tofu and let it drain weighed down with a heavy can for an hour. The texture is then really firm and more like meat.


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