Ingredients with Measurements:
- 1 block of firm tofu, drained and pressed
- 16 shiso leaves
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 garlic clove, minced
- 8 skewers
Special equipment needed:
- Grill or grill pan
- Skewers
Step-by-step instructions:
1. Cut the tofu into 16 cubes and set aside.
2. Wash and dry the shiso leaves and set aside.
3. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic.
4. Thread a shiso leaf onto a skewer, followed by a cube of tofu. Repeat until all skewers are filled.
5. Brush the skewers with the marinade and let them sit for 10 minutes.
6. Preheat the grill or grill pan to medium-high heat.
7. Grill the skewers for 2-3 minutes on each side, or until the tofu is lightly browned and the shiso leaves are slightly wilted.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 6-8 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 11g
Protein: 7g
Sodium: 480mg
Substitutions for ingredients:
- Tamari or coconut aminos can be used instead of soy sauce.
- Maple syrup or agave nectar can be used instead of honey.
- Red wine vinegar or apple cider vinegar can be used instead of rice vinegar.
- Basil or mint leaves can be used instead of shiso leaves.
Variations:
- Add sliced bell peppers or onions to the skewers.
- Use tempeh instead of tofu.
- Serve with a side of peanut sauce for dipping.
Tips and tricks:
- Make sure to press the tofu to remove excess water before cutting it into cubes.
- Soak the skewers in water for 30 minutes before using them to prevent them from burning on the grill.
- Use a grill basket or grill mat to prevent the tofu from sticking to the grill.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the grill until heated through.
Presentation ideas:
Arrange the skewers on a platter and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions or sesame seeds
Pairings:
- Serve with a side of steamed rice or quinoa.
- Pair with a crisp white wine or light beer.
Suggested side dishes:
- Steamed rice or quinoa
- Grilled vegetables
- Asian slaw
Troubleshooting advice:
- If the tofu is sticking to the grill, brush it with a little bit of oil before grilling.
- If the shiso leaves are burning, reduce the heat or move the skewers to a cooler part of the grill.
Food safety advice:
- Make sure to cook the tofu to an internal temperature of 165°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw tofu and vegetables to prevent cross-contamination.
Food history:
Shiso is a Japanese herb that is commonly used in Japanese cuisine. It has a slightly bitter and minty flavor and is often used as a garnish or in sushi rolls.
Flavor profiles:
Savory, slightly sweet, and herbaceous.
Serving suggestions:
Serve as an appetizer or as a main dish with a side of rice or quinoa.
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Region: Japanese