Chinese · Dinner
Grilled Tofu Skewers with Chili Sauce
Grilled tofu skewers threaded with bell pepper and scallion, brushed with a sesame-soy marinade and charred over high heat until edges blister. Served with a garlicky chili dipping sauce built on gochugaru, soy sauce, and rice vinegar, finished with scallion and sesame seeds over steamed rice.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
387Calories
21.4gProtein
17.9gFat
38.6gCarbs
8.5gSugar
3.4gFiber
1680mgSodium
0mgChol
3.1gSat Fat
540mgPotassium
180mgCalcium
3.8mgIron
0mcgVitamin B12
38mgVitamin C
vegetarian
low-calorie
spice-route
thirty-min-meals
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Press the tofu between paper towels for 10 minutes to remove moisture, then whisk the soy sauce, sesame oil, minced garlic, and grated ginger in a bowl.
2
Marinate
Toss the tofu in the marinade and let sit at room temperature for 20 minutes.
3
Grill
Heat the grill to high with vegetable oil brushed on the grate. Thread tofu, bell pepper, and scallion onto the skewer, then grill for 8-10 minutes, turning every 2 minutes until tofu edges char dark and blister.
4
Plate
Combine gochugaru, soy sauce, rice vinegar, agave syrup, sesame oil, and minced garlic until smooth. Slide skewer onto rice, spoon sauce over, garnish with scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g firm tofu
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 11 bell pepper
- 22 scallion, plus extra for garnish
- 2 tsp2 tsp gochugaru
- 2 tbsp2 tbsp soy sauce (for sauce)
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp agave syrup
- 2 tsp2 tsp sesame oil (for sauce)
- 2 clove2 clove garlic (for sauce)
- 1 tsp1 tsp sesame seeds
- 7 oz200g cooked white rice, to serve
- 1 tsp1 tsp vegetable oil, for brushing the grill
