Teriyaki Tofu Kebabs with Hungry Girl Lisa Lillien

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When summer comes, grilling will surely follow. 
Whether it’s a neighborhood block party or backyard cookout, how about taking a
walk on the skinny side by adding grilled tofu dishes to the usual ribs,
chicken, steaks and burgers?  The guilt-free recipe below, created by Lisa
Lillien, a.k.a. Hungry Girl, the NYT bestselling author and famed Food Network
and Cooking Channel TV star, is made with House Foods America’s Premium
Tofu. 

House Foods’ Extra Firm Premium Tofu is ideal for
grilling:  It stands up to the heat and picks up the delicious smoky flavors
of the grill.  Hungry Girl’s Teriyaki Tofu Kebabs, a playful meal of
skewered tofu and vegetables in a thick teriyaki marinade, are easy to make and
add a tasty (and healthy) alternative to this summer’s barbeque blowout.

Teriyaki Tofu Kebabs 

Created by Hungry Girl

Serves 4

1 kebab: 155 calories, 5.5g fat, 539mg sodium, 16.5g
carbs, 2g fiber, 10g sugars, 11g protein

One 12-oz. block House Foods Extra Firm Premium Tofu
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 red bell pepper
1 medium zucchini
4 scallions
1/4 cup thick teriyaki marinade or sauce
2 tbsp. sweet Asian chili sauce

If using wooden skewers, soak them in water for 20
minutes to prevent burning. (You’ll need four.)

Pat tofu block dry. Lay it on a dry surface with the
shorter sides on the left and right. Vertically cut into 4 even pieces.
Horizontally cut each piece into 4 even pieces, for a total of 16 pieces.
Transfer to a plate, sprinkle with seasonings, and refrigerate for 15 minutes.

Meanwhile, cut bell pepper into pieces similar in size to
tofu, discarding the stem and seeds. Remove and discard ends of zucchini, and
cut in half lengthwise. Cut zucchini halves into pieces similar in size to the
tofu. Slice off and discard root ends of scallions. Cut the solid part of each
scallion into 3 even pieces. (Save the hollow ends for another use.)

In a medium bowl, thoroughly mix teriyaki marinade or
sauce with chili sauce. Alternately thread tofu and veggies onto four skewers,
tightly packing the pieces together.

Bring a grill sprayed generously with nonstick spray to
medium-high heat. Lay kebabs on the grill and brush with about 1/3rd of the
sauce mixture. Grill for 5 minutes with the grill cover down.

Gently flip kebabs. Brush with another 1/3rd of the sauce
mixture. With the grill cover down, grill for 5 – 7 minutes, until veggies and
tofu have slightly charred.

Serve brushed with remaining sauce mixture!

HG Alternative! Cook your kebabs on a grill pan, and
adjust cook times as needed. If the pan doesn’t have a lid, just loosely cover
it with a skillet lid.

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