1、Caribbean Tofu Skewers

  • Makes: 4 servings
  • Serving Size: 2 kabobs
  • Carb Grams Per Serving: 23
  • Caribbean Tofu Skewers recipe

    Ingredients

    Method

    For marinade, in a small bowl combine pineapple juice, lime juice, oil, jerk seasoning, salt, and garlic. Pour over tofu. Seal bag; turn to coat tofu. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally.
  • Drain tofu, reserving marinade. On eight 12-inch skewers,* alternately thread tofu, pineapple chunks, onions, and sweet pepper. Lightly coat assembled skewers with cooking spray.
  • For a charcoal or gas grill, grill skewers on the rack of a covered grill directly over medium heat about 8 minutes or until sweet peppers are crisp-tender, turning to brown tofu evenly and brushing occasionally with the reserved marinade.
  • Recipe Tip

    *Test Kitchen Tip: If using wooden skewers, soak in enough water to cover for at least 30 minutes; drain before using.

    https://www.truecookbook.com/recipe/caribbean-tofu-skewers-11066/

    2、Spicy Tofu Skewers over Peanut-Sauced Baby Bok Choy

  • Makes: 2 servings
  • Serving Size: 2 or 3 skewers and about 1/2 cup bok choy mixture each
  • Carb Grams Per Serving: 21
  • Spicy Tofu Skewers over Peanut-Sauced Baby Bok Choy recipe

    Ingredients

    Method

    1. Pat tofu dry with paper towels. Cut tofu into1-inch cubes. Place tofu in a resealable plastic bag set in a shallow dish. In a small bowl combine the pepper sauce and chipotle pepper. Pour over tofu. Seal bag; turn to coat. Marinate in the refrigerator for 1 hour, turning bag occasionally.
    2. Drain tofu, reserving marinade. Alternately thread tofu cubes, sweet peppers, and zucchini slices onto four to six 10- to 12-inch skewers.* Brush tofu and vegetables with any reserved marinade and lightly coat with cooking spray.
    3. For a charcoal grill, place kabobs on the grill rack directly over medium coals. Grill, uncovered, for 10 to 12 minutes or until vegetables are crisp tender, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.)
    4. Meanwhile, trim bok choy and separateleaves; set aside. In a small bowl whisk together the soy sauce, peanut butter, vinegar, honey, sesame oil, and crushed red pepper (if using). Coat an unheated 12-inch nonstick skillet with cooking spray. Heat over medium-high heat. Add bok choy; cook and stir bok choy about 5 minutes or until it begins to soften. Stir in the soy sauce mixture. Cook and stir for 5 minutes more or until leaves are wilted and stalks are crisp tender. Serve skewers over bok choy.

    3、Caribbean Tofu with Black Beans and Rice

  • Makes: 4 servings
  • Serving Size: 1 slice tofu, 2/3 cup rice mixture, and 3/4 cup snap peas
  • Carb Grams Per Serving: 38
  • Caribbean Tofu with Black Beans and Rice recipe

    Ingredients

    • 18 - ounce canpineapple tidbits (juice pack)
    • 1/4 cup snipped fresh cilantro
    • 2tablespoons tamarind paste
    • 2tablespoons canola oil
    • 2 clovesgarlic, minced
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 116 - 18 - ounce packagefirm or extra-firm water-packed tofu (fresh bean curd), drained and cut into 4 lengthwise slices
    • 1/3 cup quick-cooking brown rice
    • 2/3 cup water
    • Nonstick cooking spray
    • 1cup canned lower-sodium black beans, rinsed and drained
    • 2 green onions, thinly sliced
    • 1/4 teaspoon crushed red pepper
    • Lime wedges and fresh cilantro sprigs (optional)

    Method

    1. Drain pineapple, reserving juice. In a 2-quart shallow baking dish combine pineapple juice, 2 tablespoons of the cilantro, the tamarind, oil, garlic, salt, and pepper. Add tofu, turning to coat. Marinate at room temperature for 30 minutes, turning tofu once halfway through marinating time.
    2. Meanwhile, in a small saucepan combine rice and the water. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until rice is done.
    3. Coat an unheated nonstick grill pan with cooking spray. Preheat over medium-high heat. Transfer tofu slices to grill pan, reserving marinade in the baking dish. Cook tofu for 6 minutes or until heated through and browned, turning once halfway through cooking.
    4. Add drained pineapple, the reserved marinade from dish, the black beans, green onions, and crushed red pepper to the cooked rice, stirring to combine. Return to heat to warm.
    5. Place tofu slices on four serving plates. Spoon rice mixture over tofu. If desired, garnish with lime wedges and cilantro. Serve with snap peas.
    6. Makes 4 (1 slice tofu, 2/3 cup rice mixture, and 3/4 cup snap peas each)

    4、Tofu and Mushroom-Onion Skewers with Plum Dipping Sauce

  • Makes: 4 servings
  • Prep: 1 hr
  • Marinate:overnight
  • Grill: 8 mins to
  • Tofu and Mushroom-Onion Skewers with Plum Dipping Sauce recipe

    Ingredients

    Method

    1. Place tofu in a large bowl. Add 1/2 cup of the Tare Glaze; toss gently to coat. Cover and marinate in the refrigerator overnight, tossing occasionally. Cover and chill remaining glaze until needed.
    2. If using wooden skewers, soak in water 30 minutes. For red plum sauce, in a small saucepan combine next seven ingredients (through five-spice powder). Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring frequently. Remove from heat. Stir in cilantro; cover to keep warm.
    3. Drain tofu, discarding marinade. Gently toss tofu with 2 Tbsp. of the oil; sprinkle with salt and pepper. Thread tofu onto skewers, leaving 1/4 inch between pieces.
    4. Alternately thread mushrooms and green onions onto skewers, leaving 1/4 inch between pieces. Brush with remaining 2 Tbsp. oil; sprinkle with salt and pepper. Brush with some of the remaining glaze.
    5. Grease grill rack. Grill tofu and vegetable skewers, uncovered, over medium-high heat 8 to 10 minutes or until light brown, turning and brushing once with remaining glaze.
    6. If desired, sprinkle tofu and vegetables with peanuts and additional cilantro. Serve with red plum sauce.

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