Asian-Style Grilled Tofu
photo by Cynna
- Ready In:
- 1⁄3 cup teriyaki sauce
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 1 teaspoon ground ginger
- 1⁄2 teaspoon Splenda sugar substitute
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 teaspoon garlic powder
- 1 (14 ounce) package extra firm tofu, drained
- 2 teaspoons oil
- 12 ounces fettuccine
- 8 ounces snow peas, strings removed
- 1 red pepper, cored,seeded & thinly sliced
- 1 onion, medium,halved & cut into half moons
- 1⁄2 cup vegetable broth
- 2 teaspoons cornstarch
- 1 teaspoon sesame seeds, toasted
- In a small bowl, combine teriyaki, vinegar, lime juice, ginger, Splenda, red pepper flakes and garlic powder.
- Open package of tofu and drain.
- Slice tofu diagonally in half to form 2 triangular shaped pieces; turn triangle onto long flat cut side with point facing up; cut into 3 triangular slices, each about 1/2-inch thick.
- Repeat with second triangle to form six 1/2-inch thick triangular slices.
- Spread tofu onto a paper towel-lined tray; top with more paper towels, and cover with a sheet pan; evenly weigh down sheet pan with soup cans and let stand for 10 minutes.
- Change paper toweling and repeat.
- Transfer tofu to a shallow glass dish and add marinade; let marinate at room temperature for 30 minutes, turning slices over after 15 minutes.
- Drain marinade into a small saucepan.
- Bring a large pot of water to boiling.
- Heat a ridged grill pan over medium-high heat and brush with 2 teaspoons oil.
- Cook fettuccine in boiling water according to package directions, adding snow peas, pepper and onion during the last 4 minutes of cooking.
- Grill the tofu, about 2 minutes per side, until nicely marked and hot.
- Stir broth and cornstarch into marinade and bring to a boil; boil until thickened, about 2 minutes.
- Drain noodles and vegetables.
- Toss noodles and vegetables with thickened marinade and sprinkle with sesame seeds, then top with grilled tofu.
Questions & Replies
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This was excellent!! I'm really still learning to cook with tofu and have had alot of failed attempts, but this one hit the mark right on!! I only used 1/3 of a package of tofu, so I would suggest if you do make this and use an entire package, to at least double the amount of marinade. If you like extra sauce on your stir-fry, you might want to even consider tripling the amounts. I made it exactly as written and it turned out wonderfully! Thanks MarrisaB for such a great recipe!!
I loved the use of rice vinegar and lime juice in this marinade for the tofu! The flavors really worked nicely together, and I thought it made the taste bright and full of flavor. I really only used the tofu and marinade part of the recipe, not having made the noodles and succeeding sauce, but I would definitely recommend the tofu as is with the marinade. After marinating it, I baked the tofu at 350* in my toaster oven for about 20-25 mnutes. Thanks again for a great recipe!
RECIPE SUBMITTED BY
<p>I'm a Can-Do-Ologist who loves fresh, delicious foods... but who hates spending a lot of time in the kitchen since I'm usually cooking for just me. (And I don't like leftovers.) I love experimenting with a blend of new flavors and old favorites, and I am especially fond of thai and eastern spices with tofu and veggies, and of my Mom and Grandma's comfort food recipes.</p>