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Ingredients:
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| 4 |
cups cooked rice |
| 10 |
ounces firm or extra-firm tofu |
| 2 |
teaspoons sesame oil |
| 2 |
red bell peppers, seeded, cut into 2-inch pieces |
| 2 |
yellow bell peppers, seeded, cut into 2-inch pieces |
| 2 |
small zucchini, cut into 1-inch pieces |
| 2 |
red onions, cut into 2-inch pieces |
| ¼ |
cup What You Do With Tofu!® Ginger Teriyaki Sauce |
| 2 |
green onions or scallions sliced width-wise, for garnish |
| ½ |
cup black sesame seeds or toasted brown sesame seeds, for garnish |
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Directions:
- Cook rice according to package directions. Cut tofu into ¾-inch squares. Drain tofu in a colander or press between paper towels to absorb excess moisture.
- Place tofu cubes in a bowl and coat with ¼ cup of What You Do With Tofu!® Ginger Teriyaki Sauce. Marinate 10 minutes or longer.
- Place vegetables and tofu on skewers in alternating order; make sure to place tofu between vegetables so that it will remain intact when grilling.
- Heat grill to medium heat and place skewers on non-stick grill or a grill brushed lightly with cooking oil. Grill kebabs about 2-3 minutes per side; turning and basting the cooked side with What You Do With Tofu!® Ginger Teriyaki Sauce.
- Place rice in the center of each dinner plate, garnish with scallions and sesame seeds and top with kebabs.
Preparation time start to finish: 25 min.
Cooking Time: 15 min.
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Other ingredients that taste great with this:
- Mushrooms, whole caps
- Yellow squash, 2-inch pieces
- Eggplant, cubed
- Chicken or a firm fish such as swordfish, cubed and marinated separately from the vegetables (do not reuse this marinade to brush the vegetables)
Helpful tips:
- The more water you get out of the tofu, the more flavor will be absorbed from the sauce.
- The longer you marinate, the more intense the flavor.
- If you use bamboo skewers, soaking them in water first for about 10 minutes will ensure they don't burn on the grill.
Servers 2-4
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