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Notes: If possible use the coriander seed and fresh grind it for best taste.
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The optional water or olive oil.
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If using one do not use the other.
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Make sure you press the cotton also called water packed tofu before marinating.
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Also note: You may use up to 1/2 tsp ginger.
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The recipe called for two small knobs of ginger.
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If you are holding fresh ginger it would be the small bumps.
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Combine all ingredients with the Asian tofu in a bowl with a plastic lid.
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Seal and refrigerate for about 24 hours making sure that you turn several times to cover.
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The oil will add fat but helps cling however if extra care is given to turning you simply don't need it.
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Soak your skewers before using and insert two into your tofu.
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You may spray lightly with Olivio or olive oil to help with the grilling.
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You may also insert your favorite veggies in between the skewered tofu.
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When the tofu starts to brown turn gently.
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Important NOTE: If you have not drained the tofu before marinating it will NOT brown.
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It will still taste the same, just not be as grilled looking.
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The general time is about 5 minutes each side.
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Makes about 6-8 skewers depending on what you place on with it and how large you make your squares.
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Serve on a bed of seasoned rice with plum sauce or another favorite sauce for dipping.
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Also note this is not a beginners recipe for tofu.
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Some knowledge of working with the product is needed so you have the feel for making the cubes.
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Cubed tofu is available from some markets to cure that.
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[grin].
