Spicy Grilled Shrimp Recipe

Tofu: A plant-based protein made from soybeans, perfect for grilling when extra firm.

Olive oil: A healthy fat that helps to coat the tofu and prevent sticking to the grill.

Soy sauce: Adds a savory umami flavor to the marinade.

Sriracha: A spicy hot sauce that gives the dish its heat.

Garlic powder: Adds a subtle garlic flavor to the marinade.

Onion powder: Enhances the overall flavor with a hint of onion.

Smoked paprika: Provides a smoky depth and a touch of color to the tofu.

When preparing tofu for grilling, ensure it is thoroughly pressed to remove excess moisture. This step is crucial as it allows the tofu to absorb the marinade more effectively, resulting in a richer flavor. To press tofu, place it between two plates and weigh it down with something heavy, like a can or a book, for at least 30 minutes. This will help achieve a firmer texture that holds up well on the grill.

• Extra firm, drained and pressed tofu - Substitute with tempeh: Tempeh has a firm texture and absorbs marinades well, making it a great alternative to tofu in grilling recipes.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, which makes it suitable for grilling.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• Sriracha - Substitute with chili garlic sauce: Chili garlic sauce provides a similar heat and flavor profile to sriracha, making it a good substitute.

• Garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense and aromatic flavor compared to garlic powder.

• Onion powder - Substitute with finely chopped onions: Finely chopped onions can provide a fresh and robust onion flavor as an alternative to onion powder.

• Smoked paprika - Substitute with chipotle powder: Chipotle powder adds a smoky and spicy flavor, similar to smoked paprika.

• Allow the tofu to cool completely before storing. This helps prevent condensation, which can make the tofu soggy.
• Place the grilled tofu slices in an airtight container. If stacking slices, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator. The tofu will stay fresh for up to 4-5 days.
• For longer storage, consider freezing. Lay the tofu slices on a baking sheet lined with parchment paper, ensuring they do not touch each other.
• Freeze the tofu slices for about 1-2 hours or until they are solid. This prevents them from sticking together.
• Transfer the frozen tofu slices to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to use, thaw the tofu in the refrigerator overnight. Reheat on the grill or in a skillet over medium heat until warmed through.
• For added flavor, brush with a bit more sriracha or soy sauce before reheating.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover tofu slices on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until warmed through.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the tofu slices in the skillet and cook for 3-4 minutes on each side, or until heated through and slightly crispy.

• Microwave Method: Place the tofu slices on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the tofu slices in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Grill Method: Preheat your grill to medium heat. Place the tofu slices back on the grill for about 2-3 minutes on each side, or until heated through and grill marks reappear.

• Grill: Used to cook the tofu slices, giving them a smoky flavor and grill marks.

• Mixing bowl: Used to combine the olive oil, soy sauce, sriracha, garlic powder, onion powder, and smoked paprika to create the marinade.

• Knife: Used to cut the tofu into 1-inch thick slices.

• Cutting board: Provides a stable surface for cutting the tofu.

• Tongs: Used to place the tofu slices on the grill and to flip them during cooking.

• Measuring spoons: Used to measure out the olive oil, soy sauce, sriracha, garlic powder, onion powder, and smoked paprika accurately.

• Paper towels: Used to press and drain the tofu before marinating.

• Basting brush: Optional, but can be used to apply extra marinade to the tofu while it’s on the grill.

Prepare the marinade in advance: Mix the olive oil, soy sauce, sriracha, garlic powder, onion powder, and smoked paprika ahead of time and store it in the fridge.

Press tofu overnight: Drain and press the tofu the night before to save time and ensure it absorbs the marinade better.

Use a grill pan: If you don't have an outdoor grill, a grill pan can be used on the stove to achieve similar results.

Batch cook: Double the recipe and store extra grilled tofu slices for quick meals throughout the week.