This is the perfect end of summer meal, so fire up your bbq and get ready to enjoy some seriously good food! You can marinate the tofu overnight if you wish but 20 mins is usually all the time I have and it always turns out. I like to make a whole bunch at once and then I have deliciously flavoured tofu on hand for a few days, if it lasts that lonh before I gobble it up! I usually do not measure the marinade, I just huck all the ingredients in a ziploc bag and add the tofu but for your sake I will add approximate measurements. I love roasting veggies, it takes a little longer but that deep, rich roasted flavour is so worth it!
Sweet Chili Sesame Marinade
1-2 tbsps Sesame Oil
3-5 tbsps Sweet Chili Sauce
2 generous squirts of Braggs
1 175g package extra firm tofu, sliced into 8 pieces
Yep, that’s it! Combine in a ziploc baggie, mix it around a bit and add in your sliced tofu. I have started pressing my tofu before I marinate as often as I can remember, it seems to hold in the flavour better that way. I wrap the slices in a dish towel and stack some heavy books on top for 15 mins. To save time, you can sandwich the tofu (wrapped in cloth) between two cutting boards and stand on it for a minute. I like to use extra firm tofu because I know it will hold up well on the bbq. How long you cook it on the bbq depends on how you like your tofu. I like to cook it on the top rack for maybe 5-7 mins on each side, just enough to get those nice grill marks.
Roasted Veggie Fried Rice
2 Carrots, quartered lenthgwise
1 cup Brocolli, chopped into florets
1 small Yellow or sweet onion, quartered and layers split
1 1/2 cups Bell Peppers, 1 inch pieces
2-3 tbsps Olive Oil
Salt & Pepper to taste
Preheat oven to 375. Toss veggies in a large bowl with olive oil, salt & pepper to your taste. Cook in oven for about 30 mins, flipping at the 15 min mark. Remove any pieces that look cooked enough if needed.
1 cup basmati rice, dry
2 cups vegetable broth or water
2 tbsps margarine or olive oil
While the veggies are roasting, it’s time to make the rice. I like to make my rice in a deep frying pan rather than a pot, that way when the veggies are done, I can add them right into the pan. The less dishes, the better! I also like to fry my rice until it is see through in a bit of margarine or olive oil before boiling. Just straight boiling will work just fine though. Add broth or water, bring to a boil and then simmer on low for 20 mins. It’s that easy! Let the veggies cool down and roughly chop them up before adding to rice.
Lemon Garlic Asparagus
1 lb asparagus
2 cloves garlic, minced
1 lemon, juiced
Wash the asparagus and trim the ends off. Arrange asparagus lengthwise in tinfoil, sprinkle with garlic, salt & lemon juice. Wrap it up and it’s ready to toss on the bbq. I don’t know about you but I like my asparagus just lightly cooked so it is still crisp but tender. Cook for 10 minutes at the most on the top shelf. Do not leave it on the bbq to stay warm, it will overcook and become too chewy. Remove when it is done and it will stay warm in the foil until you are ready to eat 🙂