Grilled Eggplant and Tofu Steaks with Sticky Hoisin Glaze |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
We turned up the the flavor with this Chinese-style barbecue dish of Grilled Eggplant and Tofu Steaks with Sticky Hoisin Glaze. This vegetarian dish captures the essence of great barbecue without relying on meat. Ingredients:
1 (14-ounce) package extra-firm tofu, drained |
1/3 cup ketchup |
3 tablespoons hoisin sauce |
1 1/2 tablespoons lower-sodium soy sauce |
1 1/2 tablespoons rice vinegar |
1 1/2 tablespoons minced garlic |
1 tablespoon minced peeled ginger |
1 serrano chile, finely chopped |
2 tablespoons peanut oil |
2 (1-pound) eggplants, cut lengthwise into 1/2-inch-thick slices |
1/8 teaspoon kosher salt |
cooking spray |
1/4 cup sliced green onions |
2 teaspoons sesame seeds, toasted |
Directions:
1. Place tofu on paper towels; cover with paper towels. Top with a heavy skillet; let stand 20 minutes. Cut tofu crosswise into 8 (1/2-inch-thick) slices.
2. Combine ketchup and next 6 ingredients in a saucepan; bring to a boil. Reduce heat to medium-low; cook until reduced to 1 cup (12 minutes), stirring occasionally. Set aside 1/2 cup.
3. Preheat grill to medium-high heat.
4. Brush oil over tofu and eggplant; sprinkle with salt. Place eggplant on grill rack coated with cooking spray, and grill 2 minutes. Turn eggplant over, and brush with 2 tablespoons sauce; grill 2 minutes. Turn eggplant over; brush with 2 tablespoon sauce. Cook 2 minutes on each side.
5. Add tofu to grill; grill 3 minutes. Turn tofu over, and brush with 2 tablespoons sauce; grill 3 minutes. Turn tofu over and brush with 2 tablespoons sauce; grill for 1 minute on each side. Sprinkle with onions and seeds. Serve with eggplant and 1/2 cup reserved sauce.
|
|