GOOD TO KNOW When pressed to remove excess moisture, extra-firm tofu does a better job of soaking up marinades and holding its shape as it cooks, especially on the grill. If using wooden skewers, soak them in water for thirty minutes before grilling.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat grill to medium. In a food processor, combine cilantro, 1/4 cup oil, the jalapeño, ginger, lime juice, and scallion greens. Blend until smooth; season with salt and pepper. In a medium bowl, combine tofu, scallion whites, and 1 tablespoon oil; season with salt and pepper. Thread tofu and scallion whites onto four skewers, then thread squash onto four skewers.
Step 2
Clean and lightly oil hot grates. Grill squash kebabs, covered, until tender, 11 to 13 minutes, turning occasionally. Transfer to a platter. Grill tofu kebabs, uncovered, until scallions are soft, 4 to 6 minutes, turning occasionally; brush with 1/4 cup cilantro sauce and grill 30 seconds more. Transfer to platter. Serve kebabs with remaining cilantro sauce.
pressing tofu
Step 3
Place tofu (firm or extra-firm) on a plate lined with paper towels. Cover with more paper towels and another plate and weight with canned goods or a heavy pan. Let drain for at least 2 hours (or up to 8), replacing paper towels as necessary.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 268
Step 6
Fat: 23.6g (3.1g Saturated Fat)
Step 7
Protein: 13.3g
Step 8
Carbohydrates: 6.7g
Step 9
Fiber: 2.8g
