Tofu kebabs with fresh mint, ripe tomato and onion make a delightful vegetarian supper from the grill. Pressing the tofu before marinating allows it to really absorb the flavors, plus the resulting firmer texture makes the tofu easier to grill.Ingredients
Total Time: 40 minutes
1 14-ounce package extra-firm water-packed tofu, drained
1 tablespoon lime juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon minced fresh ginger
16 fresh mint leaves
4 plum tomatoes, quartered and seeded
1 onion, peeled, quartered and separated into layers
2 jalapeño peppers, seeded and cut into 1/2-inch pieces
1/4 cup kecap manis, (see Note)
Equipment: 4 or 8 metal or bamboo skewers
Cut tofu in half horizontally, making two large slices about 1 inch thick. Fold a clean kitchen towel and place it on a cutting board or large plate. Set the tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a skillet) on top; drain for 15 minutes; remove the weight and cut the tofu into 1 1/2-inch pieces.
Preheat grill to medium-high.
Combine lime juice, soy sauce and ginger in a medium bowl. Add tofu and toss to coat. Cover and marinate in the refrigerator for 15 minutes.
Tuck a mint leaf into each tomato quarter and thread onto 4 or 8 skewers alternately with tofu, onion and jalapeños. (Discard any remaining marinade.)
Oil the grill rack (see Tip). Grill the kebabs, turning occasionally, for 7 minutes. Brush with kecap manis and grill until the vegetables are softened and the tofu is well glazed, about 3 minutes more.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 vegetable
- 1 medium-fat meat
- Carbohydrate Servings
- Vitamin C (25% daily value)
- Calcium (19% dv)
- Iron &
- Magnesium (16% dv).