Ingredients for Asian Style Grilled Tofu
- 1/4 cup teriyaki sauce
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon grated fresh ginger
- 1 tablespoon Splenda sugar substitute
- 1/2 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 (14 ounce) package extra-firm tofu
- 2 teaspoons oil (vegetable or olive)
- 1 (10 ounce) package fettuccine
- 1 cup snow peas
- 1/2 cup sliced red bell pepper
- 1/2 cup sliced onion
- Vegetable Broth (not used in recipe)
- 1 tablespoon cornstarch
- sesame seeds (for garnish)
- 2 tablespoons water
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How to Make Asian Style Grilled Tofu
- Whisk together in a bowl: 1/4 cup teriyaki sauce, 2 tablespoons rice vinegar, 1 tablespoon lime juice, 1 tablespoon grated fresh ginger, 1 tablespoon Splenda (or sugar substitute), 1/2 teaspoon red pepper flakes (adjust to taste), and 1 teaspoon garlic powder.
- Open the package of extra-firm tofu (14 oz) and gently press to remove excess water. You can use paper towels and a weight for 10-15 minutes for extra dryness.
- Slice the tofu block in half diagonally to create two triangles.
- Place each triangle flat side down and cut into three equally sized triangular slices (approximately 1/2-inch thick).
- Repeat with the second triangle to yield six tofu slices.
- Place the tofu slices on a paper towel-lined plate, top with more paper towels, and cover with a sheet pan weighted down evenly for 10 minutes to further remove moisture.
- Remove the top paper towels and arrange the tofu in a shallow glass dish.
- Pour the marinade over the tofu, ensuring all slices are coated. Marinate at room temperature for 30 minutes, flipping halfway through.
- While the tofu marinates, prepare the noodles and vegetables. Bring a large pot of salted water to a boil.
- Cook fettuccine according to package directions. Add 1 cup snow peas, 1/2 cup sliced bell pepper, and 1/2 cup sliced onion during the last 4 minutes of cooking.
- Heat a ridged grill pan or skillet over medium-high heat. Add 2 teaspoons of oil.
- Grill the tofu for approximately 2 minutes per side, until nicely marked and heated through.
- In a small saucepan, whisk together the reserved marinade with 1 tablespoon of cornstarch and 2 tablespoons of water until smooth.
- Bring to a simmer over medium heat, stirring constantly until thickened (about 1-2 minutes).
- Drain the cooked noodles and vegetables. Toss them with the thickened marinade.
- Serve the noodles and vegetables topped with the grilled tofu and sprinkle with sesame seeds (to taste).
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
27g
Fat
7g
Carbs
17g
