Ingredients- 1/2 cup reduced-sodium soy sauce
- 1/2 cup mirin (sweet rice wine)
- 2 tablespoons toasted sesame oil
- 10 to 12 ounces nigari tofu*, cut into 1-in. cubes
- 16 small fresh shiitake mushroom caps
- 2 tablespoons vegetable oil
- 4 green onions, cut into 1 1/2-in. lengths
- 12 ounces dried soba noodles
- 8 radishes, thinly sliced
- 2/3 cup reduced-sodium vegetable broth
- 2 teaspoons wasabi paste
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
Preparation
1. Heat grill to medium (350° to 450°).
2. Mix soy sauce, mirin, and sesame oil in a bowl. Add tofu and marinate 10 minutes.
3. Heat a large pot of water to boiling. In a bowl, toss mushrooms in oil to coat.
4. Drain tofu, reserving marinade. Slip cubes onto 4 metal or soaked wooden skewers, alternating with green onions and mushrooms. Thinly slice any leftover onion.
5. Boil noodles in water until al dente, 4 minutes. Drain; rinse well with cold water. Divide noodles among dinner bowls and garnish with radishes and sliced onion.
6. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill tofu skewers, covered, turning once, until lightly browned, 6 to 8 minutes. Set skewers on noodles.
7. Mix marinade with broth, wasabi, lemon zest, and juice and serve on the side.
So before this I had never had BBQ'd tofu and now I love it! It was so wonderful that way, I've made tofu a lot of different ways too and it's one of those things that has to be done right in order to be good. If you normally don't even like tofu I would try this way of eating it because it's so great! The marinade really soaks into the tofu which is important because tofu is so bland by itself. Oh and no matter what you can not skip the soba noodles.
Enjoy, Bianca
p.s. Check out the photography skills that went into this photo! We're trying so hard to get better at pictures but it's not quite one of our strengths here.
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