The grilling time on this kebab is around 5 minutes, making it one of the fastest methods to make a meal you will find. Although great as an appetizer, we like to push these kebabs off onto a pile of greens for a quick and easy salad after a hot day standing over the grill. Serve over rice or quinoa for a complete meal in minutes.
MAKES 6 TO 10 KEBABS
INGREDIENTS:
KEBABS
- 1 package (10 to 14 ounces, or 280 to 390 g) extra-firm tofu
- 1 package (8 ounces, or 225 g) of grape tomatoes
- 6 to 10 skewers
SWEET CHILI MARINADE
- ¾ cup (210 g) Asian sweet chili sauce
- ½ cup (120 ml) pineapple juice
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon grated ginger
- ½ teaspoon salt
INSTRUCTIONS:
- Combine all the ingredients for the Sweet Chili Marinade.
- Cut the tofu into 1- to 1¼-inch (2.5 to 4 cm) cubes.
- Place the tofu into a plastic container with a lid. Pour the Sweet Chili Marinade over the tofu. Carefully, turn the tofu pieces to make sure they are well coated. Cover the container and place it into the refrigerator for 2 to 3 hours.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Wash the grape tomatoes and pat them dry with paper towels. Thread the tofu and tomatoes onto the skewers, alternating between the two.
- Place the kebabs onto the grill. Cook for 2 to 3 minutes per side. Baste once per side.
- Remove the kebabs from the grill. Heat the remaining marinade in the microwave for 1 to 1½ minutes. Stir and either drizzle it over the kebabs or serve it on the side as a dipping sauce.
