September 16, 2015 The Traveling Gals 35Comment

Grilled Sweet and Sour Tofu “Shrimp” from Australia

I am always looking for ways to take great recipes and make them healthy.  This adaptation is from the Grilled Shrimp served at the Australia booth in this year’s Food & Wine Festival.  All the ingredients are healthy and while I will eat seafood on rare occasion, I wanted to try an alternative.  I did a lot of research and found that tofu can be a viable alternative. I have never worked with tofu, but now is the time to give it a try.

Tofu Shrimp

Traveling Gals Tip:  The trick to taking a recipe and making it “plant based” is to evoke a similar taste and texture, not an exact replication of the original.

Grilled Sweet and Sour Tofu “Shrimp” from Australia Recipe

  • Extra Firm Tofu
  • Green Peppers
  • Green Onions
  • Snap Peas
  • Sweet & Sour Sauce (mine is from Whole Foods)
  • Soy Sauce
  • Quinoa (you can substitute rice, polenta, mashed potatoes, etc.)

Tofu Shrimp

I read many conflicting reports on how to prepare the tofu.  In the end I prepared the tofu as follows:  drained the tofu and patted it dry; cut it in cubes; put it in a bowl; added soy sauce and refrigerated for about 30 minutes.  I wanted the tofu to be as firm as possible and not at all mushy.  I pan grilled the tofu for about 10 minutes (5 minutes on each side).    I removed the tofu from the pan and added the peppers, onions and peas for grilled for another 10 minutes or so.  I combined all the ingredients, added the sweet and sour sauce and poured over a bed of quinoa.  You can substitute any grain or potato you prefer.  In the end, this was a very easy and light entrée.  With the tofu and vegetables included I did not bother with any sides.   I was very pleasantly surprised by the tofu.  I even tried a couple cubes without the sweet and sour sauce and it was great.  The consistency stayed firm and the outside was crispy.   All in all the dish came together very well … a success!

Tofu Shrimp

-Kary

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35 thoughts on “Grilled Sweet + Sour Tofu “Shrimp” Recipe from Australia

  1. I’ve never had it before, so I don’t know what it’s supposed to be like – firm or mushy. I only tried it once and I can’t remember what I thought! The recipe sounds good though.

  2. Tofu is such a nice ingredient because it easily absorbs flavor, and it’s easy to prepare as well! I think I can manage doing this recipe without hassle. Thanks for sharing!

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