Wednesday, July 21, 2010

Agave-Garlic Marinated Smoked Tofu with Peanuty Pasta Salad

Not much to say other than YUM!  I apologize for there being no picture this time.

Agave-Garlic Marinated Grilled Cutlets with Peanuty Pasta Salad

Time: 45 Min      |      Yield: 4 Servings      |      Difficulty: Low

Marinated Tofu:
1 Pack smoked tofu, sliced into 4
1/2 cup soy sauce
1/2 low sodium vegetable broth
3-5 cloves garlic, mashed
1 teaspoon agave syrup
1 teaspoon Sriracha sauce (or more if you like it super spicy)
1 tablespoon preferred vegetable oil

Pasta Salad:
1/2 cup peanut butter
1/4 cup low sodium vegetable broth
1/4 cup tablespoons rice vinegar
1/4 cup soy sauce
1 ½ tablespoons sugar
1 tablespoon oriental sesame oil
1 tablespoon minced peeled fresh ginger
1/2 tablespoon hot pepper, like Serrano, or 1/4 tablespoon Sriracha
12 oz (3/4 lb) rigatoni or any short pasta on hand
1 large orange bell pepper, cut into matchstick-size strips (or grated)
1 large carrot, grated
1/2 cup very thinly sliced onion
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1/4 cup chopped salted peanuts
2 tablespoons lime juice (optional) or to taste

Begin with turning on BBQ to medium-high heat, and boiling salted water to cook pasta.

Mix all ingredients for marinade in a large bowl and add smoked tofu.  Let sit for about 10-15 minutes.

Meanwhile, for the salad, combine all ingredients except pasta and vegetables in a bowl to make peanut sauce. Once pasta is done, allow to cool and combine all remaining ingredients.

Grill marinated tofu until well done, continuously basting in marinade, no more than 5-7 minutes each side.

Serve with Pasta Salad.

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