Drain and press water from tofu. A helpful hint when grilling tofu, for either kabobs or tofu steaks, is to freeze the tofu first for at least 2 weeks. This makes the tofu much more firm which enables it to stay on the skewer much better. Freezing is not required for this recipe, but it's helpful.
Prepare Asians Sauce as a marinade by whisking all ingredients below in large bowl.
Adjust all ingredients for your taste.
Cut tofu, zucchini, squash, bell pepper, and onions into bite-size chunks.
Place dice tofu and vegetables into the large bowl with marinade. Allow to marinate for at least 30-minutes. Longer is better. A great option is to marinate in the refrigerator all day or overnight to enhance flavor.
Use wooden or stainless skewers and skew all the veggies and tofu as pictured in the article.
Cook on a hot grill for 20-30 minutes, turning often to cook evenly.
Serve with salad, baked potato, or corn on the cob.
Video
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Your Questions Answered:
Q: Can the marinade be saved and reused for something else? Yes! I do this all the time. It’s great not having to waste the marinade.
Q: How long should these be marinated?The longer the better. If you can allow for a few hours, that will produce good results. Overnight is even better!
Q: Can these be roasted in the oven rather than on the grill? I haven’t cooked them in the oven, but I would think setting the oven to 450 degrees for about 25 minutes should work.