Sunday, April 1, 2012

Oriental Tofu Kebobs

Healthy food grilled to perfection! Gosh I love nice weather!
Complexity Level: Easy
Oriental Tofu Kebobs
What You Need:
1 block Extra Firm Tofu
8 Shitake Mushrooms
6 White Button Mushrooms
1 Red Bell Pepper
1/4 cup Oyster Sauce (I used vegetarian Oyster Sauce)
1 tbsp Soy Sauce (or Bragg's Amino Acids for GF)
6-8 Dried Apricots
1/4 cup White Wine
1 tsp Garlic Powder
Water
Salt
Pepper

This is one recipe that nearly makes itself! To start, cube the tofu, and place into a zippy bag. Pour in the oyster sauce (the vegetarian kind is made from mushroom and seafood free), soy sauce, and 1/2 tsp Garlic powder.  Shake to coat and place in the fridge for 30 minutes to an hour.  You will want to also soak the bamboo skewer sticks (unless using metal) so they don't burn on the grill.  I soaked mine in a mixture of water and a small amount of soy sauce, for flavor.

While the tofu is marinating, place the mushrooms in a large bowl filled with water, a pinch of salt,  and 1/2 tsp Garlic powder. I know this sounds strange, but because we will be grilling these shortly, its best to get some water absorbed in them, so the flavors steam and plump on the grill.  Trust me!

One last prep step -- place the white win into a small bowl, stir in 1/2 tsp Salt, and add the apricots. The goal is to let them absorb some of the wine and plump. For extra juicy apricots, do this a day in advance. The wine will macerate those apricots and fill them with flavor!


While you are waiting for everything to get plump and marinated, dice the onion and red pepper into large pieces and set aside. When it's time, start skewering! First light the grill and let it get nice and toasty. To prevent major damage control, use a medium flame or heat level.

 The best part about kebobs is you are the master, and can do patterns, organized fashion, or completely random skewers. I like to randomize them for the fun of it! Why not?

When you are ready to grill lightly drizzle the kebobs with olive oil, and set them on the grill.  Cook until you find the doneness to your liking, for me about 10-15 minutes.  I pulled these bad boys off their skewers and ate this alongside some coconut flavored wehani rice.


Oh! I almost forgot, I had my neighbors over too, and they brought a super delicious caesar salad.  What a wonderful night!

We pair these with some wine punch that I whipped up -- 1 bottle white zin, 1/2 cup raspberry rum, and 5 freshly sliced strawberries.  Let's just say there was no complaining at dinner time, except for when we ran out of punch and food!


Even the dishes were tackled without complaint! Win win!  What a fun meal to share with friends and family! Who knows, maybe next weekend, take two!


Thanks for sharing my delicious dinner with me!

6 comments:

  1. I think my boyfriend would love this! He tries to incorporate tofu in his diet, so I think this is a great idea for him!

    ReplyDelete
    Replies
    1. I hope he enjoys them! They were fabulous! Thanks for stopping by :)

      Delete
  2. These kabobs sound like the perfect meal on a nice hot spring day =)

    ReplyDelete
    Replies
    1. Mmmmmm they were perfect for grilling and sunshine :)

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