Minted Tomato, Onion & Glazed Tofu Kebabs
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.
- 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)
- 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.
Tips & Notes
- Note: Kecap manis is a thick, palm sugar˜sweetened soy sauce. It’s used as a flavoring, marinade or condiment in Indonesian cooking. Find it in Asian food markets or online at importfood.com. To substitute for kecap manis, whisk 1 part molasses with 1 part reduced-sodium soy sauce.
- Tip: Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Per serving: 178 calories; 6 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 20 g carbohydrates; 12 g added sugars; 11 g protein; 2 g fiber; 546 mg sodium; 350 mg potassium.
Nutrition Bonus: Vitamin C (25% daily value), Calcium (19% dv), Iron & Magnesium (16% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 1 medium-fat meat
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- Ease of Preparation
- Total Time
- 45 minutes or less
- Type of Dish
- Main dish, vegetarian
- Main Ingredient
- Vegetarian, soy
- Preparation/ Technique