(serves 4)
Ingredients :
16 ounces extra firm tofu, cut into 1-inch cubes
4 yellow summer squash or zucchini, halved lengthwise and sliced into 1/2-inch slices
1 bell pepper
Teriyaki Grilling Sauce:
1/4 cup soy sauce
1/4 cup rice wine, sake, or mirin
2 tbsp. agave nectar or brown sugar
2 tsp. sesame oil
2 tbsp. rice vinegar
2 cloves garlic, pressed
1-2 tsp. minced ginger root
Preparation Method :
1. Mix the sauce ingredients together. Use half to marinate the tofu, and reserve the rest to use during grilling and to add at the table. The best way to marinate the tofu is to put it in a plastic zip-lock bag with the marinade. Turn the bag often so that all parts of the tofu get marinated. Let the tofu sit in the marinade for at least 1 hour.
2. While the tofu is marinating, soak some bamboo skewers (about 12) in water. When the tofu is ready, thread it onto the skewers, alternating with squash and pepper. Place the kabobs in a large baking dish and pour the tofu marinade over them.
3. When the fire is ready, place the kabobs on the grill and cook, brushing with some of the reserved teriyaki sauce and turning so that each side is lightly browned. Serve with rice and drizzle with extra sauce at the table.
Recipe by : Sue in NJ, Fat Free Vegan
Ingredients :
16 ounces extra firm tofu, cut into 1-inch cubes
4 yellow summer squash or zucchini, halved lengthwise and sliced into 1/2-inch slices
1 bell pepper
Teriyaki Grilling Sauce:
1/4 cup soy sauce
1/4 cup rice wine, sake, or mirin
2 tbsp. agave nectar or brown sugar
2 tsp. sesame oil
2 tbsp. rice vinegar
2 cloves garlic, pressed
1-2 tsp. minced ginger root
Preparation Method :
1. Mix the sauce ingredients together. Use half to marinate the tofu, and reserve the rest to use during grilling and to add at the table. The best way to marinate the tofu is to put it in a plastic zip-lock bag with the marinade. Turn the bag often so that all parts of the tofu get marinated. Let the tofu sit in the marinade for at least 1 hour.
2. While the tofu is marinating, soak some bamboo skewers (about 12) in water. When the tofu is ready, thread it onto the skewers, alternating with squash and pepper. Place the kabobs in a large baking dish and pour the tofu marinade over them.
3. When the fire is ready, place the kabobs on the grill and cook, brushing with some of the reserved teriyaki sauce and turning so that each side is lightly browned. Serve with rice and drizzle with extra sauce at the table.
Recipe by : Sue in NJ, Fat Free Vegan
