Virginia Tech® home

Miso BBQ Tofu Skewers

Miso BBQ Tofu Skewers
By Tim Davis, executive sous chef at The Inn at Virginia Tech
  • 1/4 cup miso paste
  • 1/4 honey
  • 5 cloves of garlic
  • 2 shallots, rough chopped
  • 2 tbsp tahini
  • 1 cup canola oil
  • 1 tsp sriracha
  • 1 package of firm tofu
  • 1 red onion
  • 1 green pepper
  • 6 cremini mushrooms
Yields 1 quart
 
  1. Blend first six ingredients in food processor until smooth, set off to side.
  2. Cut last four ingredients into 1 inch squares.
  3. Soak bamboo skewers in water for five minutes to prevent burning.
  4. Build skewers, alternating ingredients, being sure to keep tofu at the center of the skewers.
  5. Grill skewers over high heat for roughly two minutes per side, brushing with sauce for the last 30 seconds on each side.