Servings: 4 | Difficulty: Easy
Ingredients:
1 16-ounce container extra-firm tofu
3/4 cup Sriracha
1 tablespoon soy sauce
1 tablespoon white miso paste
2 garlic cloves
1 bunch scallions
1 container cherry tomatoes
bamboo skewers
Directions:
Cut tofu into 1 inch cubes. Drain well on paper towels.
Put Sriracha, soy sauce, and white miso paste in a blender with 3 chopped scallions and garlic cloves. Blend with 1/4 cup water until smooth.
Reserve a cupful for dipping; marinate tofu in the rest overnight.
Soak skewers in lemon water, at least 30 minutes.
Cut remaining scallions into 1 inch pieces.
Thread tofu onto skewers alternating with scallion and cherry tomatoes. Shake off excess sauce as you thread; keep for basting.
Grill tofu 3-5 minutes, brushing with sauce. Cherry tomatoes should be on the edge of bursting.
Notes: Adapted from a recipe by Richard Hales – Sakaya Kitchen Miami: http://www.bonappetit.com/recipe/sriracha-grilled-tofu