Thursday, July 28, 2011

Grilled Tofu, Asparagus and Apricot Kebobs with Orzo

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
tofu marinade-
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.

Orzo Salad
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.

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