Spicy Barbecued Tofu Kebabs

Recipe from the Tasting Table Test Kitchen

Yield: 6 kebabs (with leftover barbecue sauce)
Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes
Ingredients

Barbecue sauce

½ teaspoon brown mustard seeds

½ teaspoon cumin seeds

½ teaspoon dried red pepper flakes

¼ teaspoon coriander seeds

¼ teaspoon black peppercorns

1 tablespoon grapeseed oil

2 garlic cloves, very finely chopped

1-inch piece of ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated

½ medium shallot, very finely chopped

¼ cup no-salt-added tomato paste

½ cup water

1 tablespoon honey

2 teaspoons kosher salt

Tofu

1 package extra-firm tofu, drained

2 tablespoons canola oil

Chopped cilantro, for serving
Directions

1. To a spice grinder add the mustard seeds, cumin seeds, red pepper flakes, coriander seeds and peppercorns. Cover and pulse briefly for a coarse powder.

2. To a small nonstick skillet set over medium heat, add the oil and heat until it shimmers, about 1 minute. Add the spice mixture and cook until the spices are toasted and fragrant, about 1 minute. Stir in the garlic, ginger and shallot and cook until fragrant, stirring often, for about 1 minute. Add the tomato paste and cook until its color deepens, about 2 minutes. Pour in the water, then add the honey and salt and stir to combine. Reduce the heat to low and cook until the sauce thickens slightly, 3 to 5 minutes. Transfer the barbecue sauce to a heat-safe container.

3. Set the tofu on a double layer of paper towels. Cover the tofu with 2 more sheets of paper towel and gently press to extract its moisture. (Use light pressure so the tofu doesn't crack.) Slice the tofu into 1-inch cubes, then thread it onto 6 skewers. (If using wood skewers soak them in cold water for 20 minutes before using.) Brush the tofu with a little of the oil, lightly coating all sides.

4. Heat a charcoal or gas grill to medium-high. Use tongs to dip a folded paper towel into the remaining canola oil, then use it to grease the grill grates. Set the tofu skewers on the grill. Brush the top of the skewers with the barbecue sauce and cook until the underside of the tofu is browned, 1 to 2 minutes. Turn the skewers and brush the tofu with more sauce. Continue to cook the skewers until all sides are browned and nicely coated with sauce, 4 to 8 minutes total. Transfer the skewers to a platter and serve sprinkled with cilantro and with extra barbecue sauce on the side.

Ancho Chile-and-Cotija Grilled Corn

Recipe by Karen Palmer

Yield: 4 servings
Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes
Ingredients

½ cup low fat cottage cheese

2 tablespoons skim milk

1 teaspoon kosher salt, divided

4 ears of corn, husks on

2 teaspoons extra-virgin olive oil

2 teaspoons Ancho chile powder

¼ cup cotija cheese

¼ cup roughly chopped fresh cilantro leaves
Directions

1. To the bowl of a food processor add the cottage cheese, milk and ½ teaspoon of salt. Purée until smooth

2. Heat a charcoal or gas grill to medium heat. Peel back the husks of the corn, leaving them attached to the corn's base. Remove the corn silk, then rub the kernels of each ear with ½ teaspoon of olive oil and sprinkle each with a pinch salt. Rewrap the ears with the husks using one strip of the husk to tie around the ear to secure the husk. Set the corn on the grill and cook until all sides of the corn are browned, 8 to 10 minutes total. Remove from the grill.

3. Once the corn is cool enough to handle, strip back the husks. Use a grilling brush to mop the corn with the cottage cheese mixture. Sprinkle with the Ancho chile powder, remaining salt, cotija and cilantro and serve.