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Tofu on the Grill??


Billy K.

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I have a couple of friends who are vegeterians, and I was thinking of getting the "Chinese-style"

(hard) Tofu and marinating it good, when they come over.

Granted, they would be fine with corn and potatoes, but they also need their protein.

Anyone had any experiences BBQ-ing tofu? My main fear is that it may fall apart when skewered on the grill.

Any thoughts or suggestions?

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Here is the recipe I use

The hoisin sauce is key here, as it contains sugar that caramelizes on the edges like a good barbecue sauce does on pork or chicken. With the direct heat of the grill, the tofu cubes trade in their squishiness for a chewy almost meaty crust.

Barbecued Tofu

1 pound extra firm tofu

¾ cup hoisin sauce

¼ cup rice wine or sake

3 tablespoons soy sauce

2-3 cloves garlic, finely minced

Equipment: five bamboo skewers, soaked in water for an hour

Place tofu on a plate and top it with a second plate, weighing it down with a large can, allowing it to drain, about 20 minutes. Slice tofu into 1-inch-thick pieces, then cut into cubes. Place in a bowl and set aside.

Mix the rest of ingredients in a small bowl and stir to combine. Pour two-thirds of the marinade over tofu, reserving the rest for basting or dipping. Allow tofu to marinate for at least 20 minutes.

Prepare grill. Clean grate, dry and then spray with oil to minimize sticking.

Remove tofu from marinade and thread on skewers, be careful not to crowd. When grill is medium-hot, place skewers on grate a few inches apart and cook about 8 minutes on first side before turning with tongs. If necessary, baste tofu with reserved marinade.

Remove skewers from grill when tofu is crisping on edges.

BTW- I like the recipe Margret posted, I am going to try it soon.

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