Grilled Tofu and Vegetable Kebabs with Cilantro
2 min readKebabs are popular street food all over China, especially in Xi’an, which has a huge Muslim quarter almost exclusively devoted to selling delicious ethnic food. Chunks of fresh pineapple and cherry tomatoes can replace 1 zucchini and 1 bell pepper, if desired. Bamboo skewers should be soaked in cold water for 30 minutes before grilling to prevent them from burning.
MAKES 4 SERVINGS
16 ounces extra-firm tofu, drained
3 tablespoons reduced-sodium soy sauce
2 tablespoons orange juice
1 tablespoon plain rice vinegar
2 tablespoons toasted (dark) sesame oil
1 teaspoon finely chopped fresh ginger
1⁄4 teaspoon five-spice powder
2 tablespoons finely chopped cilantro
2 medium zucchini (about 6 ounces each), trimmed, each sliced into 8 pieces
2 medium red bell peppers (about 6 ounces each), cored, seeded, each cut into 8 chunks
8 large fresh shiitake mushrooms, stemmed, halved 4 jalapeño peppers, seeded, each cut into 4 pieces
4 to 8 sprigs cilantro, for garnish Prepared hoisin sauce, Hoisin Sauce , Quick Spicy Hoisin Sauce, or Fresh Peanut Sauce, to serve
Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain off the excess water. Cut into 16 cubes. In a medium bowl, combine the soy sauce, orange juice, vinegar, 1 tablespoon sesame oil, ginger, and five-spice powder. Stir in the chopped cilantro and add the tofu, tossing to coat. Cover and marinate in the refrigerator 15 minutes to 1 hour, or overnight, stirring a few times. Remove the tofu, reserving marinade. Thread the tofu on 4 (12-inch) or 8 (6-inch) bamboo skewers, alternating pieces with zucchini, bell peppers, mushrooms, and jalapeños. Brush evenly with the remaining 1 tablespoon sesame oil. Prepare a medium-hot charcoal or gas grill, or preheat a broiler. Position an oiled grill rack or oven rack 4 to 6 inches from the heat source. If broiling, lightly oil a large baking sheet and set aside. Alternatively, place a nonstick stovetop grilling pan with grids over medium-high heat. Grill or broil the tofu kebabs until nicely browned, 8 to 10 minutes, turning frequently and basting with the reserved marinade. Transfer to a warmed serving platter and serve at once, garnished with fresh cilantro sprigs, with the hoisin sauce passed separately.
{PER SERVING} (without sauce) Calories 233 • Protein 13g • Total Fat 13g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 22g • Dietary Fiber 6g • Sodium 467mg
