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This started off being an idea for a tofu shish kebab. Ended up more of a fusion ... a really tasty fusion! Sharp tang of lime with some sweet curry. Depending on your curry powder you may want to add extra heat with chili powder. You could also lace in some mushrooms, peppers and/or eggplant pretty nicely. Prep time does not include marinating time which should ideally be overnight or more.
- 2 (350 g) packages firm tofu
- 2 teaspoons curry powder (indian curry powder)
- 1 shallot
- 1 lime, juice of
- 2 tablespoons brown sugar (I use evap cane juice or organic sugar)
- 1 1⁄2 tablespoons Braggs liquid aminos (or sub soy)
- 1 garlic clove
- 1⁄2 teaspoon dried mint
- 1 tablespoon grapeseed oil (or any light oil such as canola)
- fresh ground pepper
- 1 teaspoon chili powder (to taste) (optional)
- Drain the tofu and cut it into large cubes Press out some of the excess water by patting it dry or squeezing out by placing a plate on top of the tofu with something heavy on top. I use a clean tea towel and lightly press down.
- Mix everything else together in a mini blender or food processor. Adjust seasoning to your taste.
- Marinate the tofu in the mixture for at least a few hours, overnight is best.
- If you're using bamboo skewers soak them for 30 minutes to prevent burning on the grill. Thread the tofu onto skewers.
- Grill on medium heat, getting some nice grill marks on each side -- brushing with the excess 4marinade as you go. 3-4 minutes per side is usually enough.
I marinated the tofu for 24 hours and it turned out really good. Squeezing out the excess water gave the tofu a really good texture for soaking up the marinade. Served with brown jasmine rice and steamed zucchini/crook neck. Skipped the skewers and grilled on a stove top grill pan. The leftovers were perfect the next morning for breakfast accompanied by home fries. Reviewed for Veg Tag September.
This was the tofu recipe that "won over" my husband and son. I love tofu, but they've never been too enthusiastic about it...until now. I made the recipe just as it was written. I did add an extra tsp. of chili powder, which you mentioned as an option, and I marinated it for two days. We grilled it and the flavor was exceptional. I had pressed and drained the tofu for 2 hours before I put it in the fridge and when grilled, the tofu cubes remained firm and didn't break up at all. The marinade permeated throughout the cubes; they were so good and well-seasoned. I've tried cooking tofu many ways, but this is by far the best -- I've already called my son, whose girlfriend is a vegetarian, to come over for a family dinner -- I know she will love it as much as we did. It can be difficult to find a tofu recipe that appeals to both "meat lovers" and vegetarians, but this fits the bill superbly. They even got a bit crunchy on the outside, which made a nice contrast with the soft and spicy inside of the tofu. We loved it, magpie, and you can be sure I'll be serving this again -- it's a terrific recipe!