Firm tofu marinated in tamari, ginger and garlic, grilled and served kebob style with sweet red onion, crisp asparagus and bright seasonal fresh apricots. Served over a light orzo salad with cucumbers, tomatoes and herbs.
Grilled Tofu, Asparagus and Apricot Kebobs
1/4 cup tamari
1/4 cup canola oil
2 garlic cloves, grated
2 tbl molasses
2 tsp ground ginger
1 tbl dijon mustard
1 tsp salt
2 tbl pineapple juice (you will need crushed pineapple for the orzo, so just drain the juice out of the can)
1 lb extra firm fresh tofu**
1 large red onion, cut into wedges
4 fresh apricots, halved
1 bunch asparagus, ends trimmed
extra virgin olive oil
salt and pepper
wooden or metal skewers
Combine all of the marinade ingredients together and add the tofu. Marinate for at least 2 hours.
Preheat a grill to medium high. Brush with oil and grill tofu, 5 minutes on each side, the red onions, 7-8 minute each side, apricots -4 minutes total, asparagus- 5 minutes. Season with salt and pepper. Place ingredients alternatively on skewers and serve.
**If you can't get fresh tofu at a local Asian market then make sure to thoroughly drain and press your prepackaged tofu for at least an hour to get out all of the water.
2 cups orzo
3 cups water
1 cup crushed pineapple
1 cucumber, peeled, seeded, medium dice
1 hothouse tomato, seeded, medium dice
2 tbl extra virgin olive oil
3 tbl fresh chopped cilantro
salt and pepper
Bring a large pot of salted water and pineapple to a boil. Add the orzo and cook for 8-10 minutes until tender. Drain and toss with the remaining ingredients.