Ginger and Lemongrass Grilled Tofu
1 container of firm organic tofu
1 T chopped lemongrass
1 T chopped ginger
2 cloves chopped garlic
5 scallions, whites cut into 1 1/2-inch lengths and greens chopped
1/4 C light soy sauce (substitute tamari or Bragg’s Amino Acids)
2 T sesame oil
1 T agave
1 red bell pepper, seeds and stem removed, cut into 1 1/2-inch pieces
Peanut oil, for drizzling
1 small head radicchio, nice outer leaves removed and reserved, rest chiffonade
1 bunch watercress, cleaned
Preheat the grill to high.
In a large, nonreactive bowl, combine the lemongrass, ginger, garlic, scallion greens, soy sauce substitute, sesame oil, and agave and whisk well. Add the tofu (cubed, water pressed out) and toss to coat. Marinate in the refrigerator for 15 to 30 minutes (though the longer the better – in which case don’t turn on the grill til you are done marinating.)
Skewer the tofu, scallion whites, and red bell peppers onto skewers in whatever order you like. There should be 4 to 6 tofu cubes per skewer. Place the skewers on a flat plate and drizzle with peanut oil.
Place the tofu skewers on the grill and cook about 3 minutes per side, or just until the tofu browns.
Place the whole radicchio leaves around the edge of a platter. Mound the chiffonade radicchio and watercress inside the leaves and around the platter. Remove the skewers from the grill and place on the bed of greens. Squeeze the juice of a lime over the tofu.