This recipe is adapted from the July/August 2012 issue of Everyday Food. The original recipe calls for pork, but we used firm tofu instead.
Coincidentally, there are also instructions for pressing and firming tofu in the same magazine. We use a very similar method to what was shown. We cut our pieces in approximately 1-1/2 inch cubes so they would marinade better. This is purely preference, however.
Mojo Tofu Kebobs (adapted from Everyday Food):
Serves 4-6
1/3 cup olive oil
4 cloves garlic, minced
1 tablespoon red-pepper flakes
3 tablespoons lime juice (from 3 limes)
1/4 cup orange juice (from 2 oranges), plus 1 orange cut into 16 pieces
1 package firm tofu, pressed to remove excess water
1 large cucumber, cut into 1-inch rounds
Salt & pepper
~In a small pot, combine oil, garlic, and red-pepper flakes over medium-low. Cook until garlic is soft, 15 minutes, swirling occasionally. Remove from heat, stir in lime and orange juices, and let cool 15 minutes.
~In a zip lock bag, toss tofu with half the marinade and refrigerate at least 30 minutes; refrigerate remaining marinade.
~Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread tofu, orange, and cucumber onto skewers. Season with salt and pepper. Grill kebobs 3-5 minutes per side. Brush with remaining marinade and serve.
We brought our cucumbers all the way from South Carolina, fresh from my aunt’s garden. The combination of the cucumber with the citrus was amazingly delicious. I never would have thought to add orange slices to grilled kebobs, but they added a flair of summer delight to this grilled combo. We will definitely be grilling this again soon.
Did you make any recipes or complete any magazine projects this week? If so, share your link with us! We would love to check out what you’ve made and we’ll also share your project with our Facebook readers.
~julee~