Grilled Tofu Steaks with Veggie Kabobs
Preparing these before you hit the road turns travel time into marinating time.
- To make Tofu Steaks: Place tofu between two cutting boards, and top with heavy pot or several cans to press out liquid. Drain 1 hour, then pat dry. Cut tofu blocks lengthwise into 4 slices.
- Combine soy sauce, sherry, hoisin sauce, ginger, orange juice concentrate, sesame oil and chili-garlic sauce in container. Add tofu, and toss to coat. Refrigerate 3 hours, or up to 2 days.
- Oil grill grates and preheat grill to medium. To make Veggie Kabobs: Thread all vegetables onto skewers, and brush with oil. Cook onions and mushrooms 15 minutes, and snap peas 5 minutes, turning occasionally.
- Meanwhile, drain Tofu Steaks, reserving marinade. Grill 8 minutes, or until browned and crispy.
- Heat reserved marinade in small saucepan until simmering. Pour over tofu steaks, and serve.
ingredient list
Serves 8
- Tofu Steaks
- 2 16-oz. pkgs. extra-firm tofu
- 1/3 cup low-sodium soy sauce
- 1/3 cup sherry
- 1/4 cup hoisin sauce
- 2 Tbs. minced fresh ginger
- 2 Tbs. frozen orange juice concentrate, thawed
- 1 Tbs. toasted sesame oil
- 1 tsp. chili-garlic sauce
- Veggie Kabobs
- 12 oz. mushrooms
- 2 sweet onions, quartered
- 1/2 lb. sugar snap peas
Nutritional Information
Per SERVING:
| Calories | 229 |
| Protein | 15g |
| Total Fat | 12g |
| Saturated Fat | 1.5g |
| Carbs | 20g |
| Sodium | 770mg |
| Fiber | 2g |
| Sugar | 12g |
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