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Grilled Tofu and Vegetable Skewers with Honey Glaze
Created by: Howcan Team
Ingredients
- 1 block of firm tofu, pressed and cut into 1-inch cubes
- 2 bell peppers, cut into 1-inch pieces
- 1 zucchini, sliced into rounds
- 1 red onion, cut into chunks
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Salt and pepper to taste
- Wooden skewers, soaked in water for 30 minutes
Instructions
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 2 tablespoons rice vinegar, 2 cloves minced garlic, and 1 teaspoon grated ginger to make the marinade.
- Place the tofu cubes in a shallow dish and pour half of the marinade over the tofu. Toss to coat, then cover and refrigerate for at least 20 minutes.
- Preheat the grill to medium-high heat.
- Thread the marinated tofu, bell peppers, zucchini, and red onion onto the soaked skewers, alternating the ingredients.
- Season the skewers with salt and pepper.
- Grill the skewers for 10-12 minutes, turning occasionally and basting with the remaining marinade, until the tofu and vegetables are charred and tender.
- Remove the skewers from the grill and let them rest for a few minutes before serving.
- Enjoy your delicious grilled tofu and vegetable skewers with honey glaze!
Tofu and Vegetable Skewers grilled with a honey glaze have a rich history dating back to ancient China, where tofu was first created. This dish has evolved over centuries, with chefs in various regions adding their own unique twists. The combination of tofu and vegetables skewered and grilled to perfection creates a harmonious blend of flavors and textures. The honey glaze adds a touch of sweetness that balances the savory elements. Today, this dish can be found in vegetarian and vegan restaurants worldwide, with some of the best versions hailing from Asian-inspired eateries. The key to perfecting this dish lies in marinating the tofu and vegetables to infuse them with flavor before grilling.
45 min
4 servings
250 calories
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