Asian-Style Grilled Tofu

Submitted by MarissaB

"This recipe came from my mom, who got it from Family Circle. I haven't tried it yet, but I will soon! I cut out the oyster sauce from the marinade, but if you want to use it, the original recipe called for 1 tablespoon of bottled oyster sauce."

 

• Ready In: 21mins
• Ingredients: 16
• Serves: 6

ingredients

• 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

directions

1. In a small bowl, combine teriyaki, vinegar, lime juice, ginger, Splenda, red pepper flakes and garlic powder.
2. Open package of tofu and drain.
3. 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.
4. Repeat with second triangle to form six 1/2-inch thick triangular slices.
5. 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.
6. Change paper toweling and repeat.
7. Transfer tofu to a shallow glass dish and add marinade; let marinate at room temperature for 30 minutes, turning slices over after 15 minutes.
8. Drain marinade into a small saucepan.
9. Bring a large pot of water to boiling.
10. Heat a ridged grill pan over medium-high heat and brush with 2 teaspoons oil.
11. Cook fettuccine in boiling water according to package directions, adding snow peas, pepper and onion during the last 4 minutes of cooking.
12. Grill the tofu, about 2 minutes per side, until nicely marked and hot.
13. Stir broth and cornstarch into marinade and bring to a boil; boil until thickened, about 2 minutes.
14. Drain noodles and vegetables.
15. Toss noodles and vegetables with thickened marinade and sprinkle with sesame seeds, then top with grilled tofu.

Reviews

[cheles2kids]

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!!

 

[FoodExplorer]

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!

 

[akplongmeadow]

This was delicious! The sauce is outstanding, and the best part. I grilled the tofu on the grill outside, and slid it into the warmed sauce and fettuccine with snow peas before it hit the table. Thanks for posting this!

 

[Cynna]

This was good, but a bit too spicy for my taste. I'll cut the red pepper next time around. I didn't have a grill pan, so I just pan-fried the tofu in olive and sesame oil. Yum! I think I'll try this with chicken in the future as well! Thanks for sharing.