I'm Embarrased To Ask But Has Anyone Ever Cooked Tofu On The Egg???

Mac in NC

My wife came home last night with a package of "extra firm" tofu and asked me to incorporate it into my EGG cooking. When I asked her what possessed her to buy this stuff she said it was the big yellow sticker on the front of the box that said "2 grams of carbs per serving". He's big into fitness so her eating habits are somewhat different from mine. Not saying that is a bad thing, I just don't count calories, carbs etc. She does.
She showed me on the box where it states tofu is "great for stir frying, sauteing and... grilling". Yeah right, I thought. This stuff is made out of soybean curd if I remember correctly. Soybeans on the grill. I shudder thinking about it. But hey, if you all could give me some advice, it would be greatly appreciated. [p]Thanks, Mac

mad max beyond eggdome

Mac in NC ,
lets see, cut it into cubes, soak it in kerosene, and use it as fire starters. . .

Borders

Mac, You're a brave man. I just hope Stumpbaby passes over this post. Tofu is NOT a bad idea. Ever since Nature Boy posted that picture of Queso Blanco, me and Cut have been cooking that stuff every week. Come to think of it, the texture is alot like tofu. Give it a spin and report back. I won't mock you.

Mac in NC

mad max beyond eggdome,[p]Now that is a great idea!! However, I think she intends to eat it.

Mac in NC

Borders,[p]Yeah, I'm hoping Chris will chime in. I know it's popular in the Orient for stir frying. Maybe his wife could give me some ideas. Supposedly it soaks up the flavor of whatever it's marinated in. If that's the case, I'll cook a steak first and marinate the tofu in its juices. Mac

captaincraigb

Mac in NC ,
If it tastes really really bad to her, may be you won't see it anymore! kerosene might be worth a try!

Unknown

Mac in NC ,[p]Actually, tofu can be really good on the grill. I have not tried it on the egg--but I will as soon as I get some replacement parts to fix mine.[p]One of the best things about tofu is that it soaks in the flavor of whatever it is marinated in. I would say cut it into large cubes and let it marinate overnite in something--Dales or Soy or Teryaki is good... Then you can make some kickin kabobs with it.[p]Otherwise, you can also cut it into "steak" sized pieces (usually get 2 from one block), marinate it, and grill it like you would anything else. Might want ot spray some Pam or coat well with olive oil to prevent sticking

James

Mac in NC ,[p]
The only thing in your post that makes any sense is where you say that you are embarrassed to ask this. :-)[p]First you try to convice us to stop using Charcoal, and now you want to do Tofu on the grill.[p]Just kidding. I'm actually curious how that goes. I'm not sure that I'd try it, but I am curious.[p]

QBabe

Mac in NC ,[p]Seems like I remember seeing several recipes in "Smoke and Spice" and in Raichlen's "BBQ USA" (or maybe it was "How To Grill") that sounded interesting, even for tofu. If you don't any of those, I'll try and remember to take a peek at them for you when I get home from work....[p]Tonia
:~)

Angie2B

Mac in NC , Tofu by it's self has very little taste, but it will take on the taste of whatever you marinate it in very nicely. It's a good source of calcium and protein.[p]First, there are two different kinds of tofu, silken (which comes in a self stable box) and chinese tofu ( which comes in a container usually located in the refrige section of the store, it looks like it is sitting in water). The Chinese type is the type to use for grilling, the silken you use for desserts and dips. [p]Second, take the Chinese tofu outta the package and rinse it. then you need to figure out a way to press the extra water out of it. I put it between two strainers over a bowl, then stack a cast iron skillet on top of that to drain for 1/2 hour. Now you can marinate it or grill as is and add BBQ sauce after it heats up. It's OK to eat as is, so just grill it long enough to heat up. It's kinda delicate, so be gentle. I haven't tried low and slow but I think you could do that too.[p]Hope this helps. -Angie2B (Mini BGE rules)

Mac in NC

Angie2B,[p]Thanks for the info. And yes, the mini rules too!!!

Mac in NC

QBabe,[p]I got that book. I'll check it out. Thanks!!!

Mac in NC

James,[p]Heavens no, by no means do I want to do it. It's the missus!!! Ya know how ya got to please the missus if ya want the missus to please you.
I'm going to find someway to do it. Maybe a Thai based on the side. Mac

Mac in NC

TofoEatinYetEggTotin,[p]Thanks for the well oiled part. That would be a mess to have tofu invading my grill. Takes on the flavor of whatever it's marinated in, eh? Good, maybe I will marinate it leftover steak juices!! Mac

Mac in NC

captaincraigb,[p]Yes, YES...Excellent idea!! (I was thinking of Homer's boss from the Simpsons)

QBabe

Mac in NC,[p]I found the recipes I remembered in Raichlen's "How to Grill". Is that the book you have? If not, there're several recipes listed that might interest you. Let me know which ones you like and I'll try and post them.[p]1) Tofu Fajitas
2) Asian Grilled Tofu Salad
3) Tangerine Teriaki Tofu
4) Mojo Marinated Tofu
5) Tandoori Tofu
6) Jamaican Jerk Tofu[p]Tonia
:~)

Mac in NC

QBabe,[p]No, I have "Smoke and Spice". The tangerine teriyaki tofu sounds interesting... Thanks!! Mac

StumpBaby

Mac in NC ,[p]Mac..I wouldn't even think of cooking this on the egg. Tofu CAN be good..on accounta it's real good for you..but here's what I would do..but remember..I'm a Stump.[p]I would first cut it into quarter inch squares, then I'd wrap them tightly in pruscuitto..about 4 or 5 slices..then..I'd slather them with mayonnaise..then I'd roll them in crushed pork rinds..make sure you get a lot of these on there..trust me..tofu just cries out for pork rinds....then..I'd fry them in really hot pork fat..then take them out too cool..and when they are finally cool..I'd dip them in honey..letting them sit for a while to absorb the honey..then I'd sprinkle then with confectioners sugar..not too much mind you...than I'd eat them like there's no tomorrow...remember..they're good for you..so you can eat more of them. Man you haven't lived..I mean..you just have NOT lived...[p]StumpBaby

QBabe

Mac in NC ,[p]Here's what Mr. Raichlen says in the “How to Grill” instructions....[p]"You'll need extra-firm tofu for this recipe (soft tofu won't stay on the skewers). To firm up tofu even further, press it under a weight to squeeze out some of the water. Even when pressed, tofu is quite fragile, so I use two skewers to support it. The Japanese have a colorful name for this - dengaku - tofu on stilts."[p]1) To press the tofu, set it on a slanted cutting board in the sink and place a heavy skillet on top. The slant of the board lets the liquid drain off.[p]2) Cut the pressed tofu crosswise into 3/4 inch thick slices. Arrange these slices in a baking dish.[p]3) Use a vegetable peeper to remove the zest (the oil-rich outer rind) of the tangerine.[p]4) Pour the marinade over the tofu and let it marinate in the refrigerator, covered for 1-2 hours.[p]5) Push the skewers through the tofu, two skewers per slice. Only the tips of the skewers should extend through one end of the tofu.[p]On the grill: Grill the tofu directly on the grill grate (the grate should be well brushed and oiled). Brush the teriyaki sauce on the tofu as it grills. The tofu will be done after 4-6 minutes per side. For attractive crosss-hatch grill marks, roatat the tofu 45 degrees after 2-3 minutes. Place aluminum foil under the skewers to protect them, if they start to burn.[p]Notes...
*Star anise is a star-shaped spice with a smoky licorice flavor. Look for it in Asian markets and gourmet shops.[p]*Tofu can have a tendency to stick to the grill grate, so the Japanese grill it suspended over the fire. You can do this by resting the ends of the skewers on bricks. If you do this, you’ll need to insert the skewers so they extend well beyond the tofu on both ends. But if you brush and oil the grill grate well, you shouldn’t have a problem grilling tofu directly on the grate.[p]Now for the recipe....[p]Tangerine Teriyaki Tofu
2 lbs extra firm tofu
3 strips tangerine zest
1/2 cup soy sauce
1/2 cup sugar
1/2 cup tangerine juice
1/4 cup Asian sesame oil
2 cloves garlic, peeled and crushed
2 slices peeled fresh ginger (1/4 inch thick), crushed
2 whole star anise
1/2 tsp cornstarch dissolved in 2 tsp water
1 tbsp lightly toasted sesame seeds, for garnish
2 scallions, green part only, finely chopped, for garnish[p]1. Press the tofu for 1 hour. Cut the tofu crosswise into 3/4 inch thick slices and arrange them in a nonreactive baking dish with the tangerine zest.[p]2. Combine the soy sauce, sugar, tangerine juice, sesame oil, garlic, ginger, and star anise in a nonreactive mixing bowl and whisk to mix. Pour the marinade over the tofu. Let marinate in the refrigerator, covered for 1-2 hrs, turning the tofu pieces several times to ensure even marinating.[p]3. Set up the grill for direct grilling and preheat to high. Strain the marinade into a saucepan. Skewer the tofu pieces using 2 skewers. Bring the marinade to a boil over high heat. Briskly simmer, uncovered until syrupy, 5-10 minutes. Whisk the dissolved cornstarch and boil until thickened, 30 seconds.[p]4. When ready to cook, brush and oil the grate well, then place the tofu on it. Grill the tofu until sizzling and well browned, 4-6 minutes per side. Protect the skewers with sheets of aluminum foil if they start to burn. The tofu is done when the surface is browned and sizzling. Rotate the tofu 45 degrees after 2-3 minutes for crosshatch grill marks. Baste the tofu twice per side with the glaze as it cooks.[p]5. Transfer the tofu to plates or a platter. Spoon any remaining glaze over the tofu. Sprinkle it with the sesame seeds and scallion greens and serve at once.[p]Makes 10 pieces: Serves 5 as an appetizer or 2-3 as a main course. You’ll need 20 long, slender bamboo skewers, soaked for 1 hour in cold water to cover, then drained.[p]Also good for:
Use the marinade on chicken breasts, flank steaks, pork chops, shrimp, and salmon or snapper filets or steaks.[p]Let us know how it turns out...!
Tonia
:~)[p]