Grilled Sriracha Tofu Kebabs

Published:  08/11/2017

Grilled Sriracha Tofu Kebabs

Have you tried grilled tofu yet? It is delicious! And so nutritious! It naturally neutral flavor is the perfect canvas for a flavorful marinade. Firm tofu keeps its shape on the skewer and is more porous, allowing it to draw more flavor from the marinade.

You can use either Sriracha sauce or Sambal oelek. Sambal oelek is generally hotter than sriracha. Sambal oelek has a simpler, more pungent chili pepper flavor, while sriracha has a sweeter, garlicky flavor with a hint of tang. You can experiment with the amount of the chili sauce to determine the amount of heat you like. 

Tofu tastes best if the excess moisture has been pressed out.  Excess moisture in tofu can make it soggy and prevent it from crisping up when pan-fried, baked, or marinated. Squeezing out the liquid allows the tofu to absorb flavors and develop a firmer, chewier texture.
Tofu itself has a mild flavor, and squeezing out the liquid allows it to better absorb marinades and sauces, resulting in a more flavorful dish. The best and easiest tofu press to use is this one found on Amazon. Be sure to press the tofu for at least 8 hours before you make this. 

• Bamboo or metal skewers
• 1 (8 ounce) package of extra firm tofu, drained, pressed in a tofu press for at least 8 hours, patted dry with paper towel and sliced into large chunks, about 3/4 to 1 inch
• 1 zucchini, cut into ½ inch rounds
• 1 red bell pepper, cut into 1 inch squares (best you can)
• 10 large mushrooms, washed and dried and cut in half

Marinade:

• 1/4 cup Sriracha chili garlic sauce or 2 Tbs Sambal Oelek fresh chili paste 
• 1/2 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoon extra virgin olive oil
• 1/2 cup diced onion
• 1 jalapeno pepper, washed, seeded and diced finely
• ground black pepper to taste

1. If using bamboo skewers, soak them in a pan filled with water for two hours. If using metal skewers, I suggest flat ones like these so the food doesn't spin. 
2. Place tofu, zucchini, red bell pepper, and mushrooms in a bowl.
3. In a small bowl, mix Sriracha sauce, soy sauce, sesame oil, olive oil, onion, jalapeno, and pepper in a small bowl, and pour over tofu and vegetables. Toss lightly to coat. Cover, and allow to marinate at least 1 hour in the refrigerator.
4. Place tofu and vegetables on to skewers alternating vegetables. Reserve any remaining marinade as a dipping sauce. The recipe can be done to this step, skewers covered and refrigerated a couple hours until ready to grill.
5. Prepare your outdoor grill by making sure it is very clean.
6. Next, oil the barbecue grates well. Have a small bowl with a few tablespoons of oil in it along with a wadded up paper towels. Grab the towel with a set of tongs and rub the preheated grill grates with the oil-soaked rag. Let the oil smoke for 40 seconds or so, then rub with oil again. Repeat three to four times total to build up a good layer of seasoning.
7. Preheat the outdoor grill to medium-high heat.
8. Grill each skewer 10 minutes, turning several times, or to desired doneness.