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Grilled goodness

  • Published at 07:01 pm October 1st, 2016
  • Last updated at 07:26 pm October 1st, 2016
Grilled goodness
Grilling is one of my favorite methods of cooking. I like the smokiness it provides in the food, and it's a very fast and healthy way of cooking. Today, I am sharing two grilled recipes along with an asian coleslaw as a side dish. The Korean grilled chicken dish can be made with beef as well. My love for tofu is endless, and this unique grilled tofu recipe will definitely surprise you with its look and flavour. Give it a try and enjoy the goodness. Korean grilled chicken For 2 people Ingredients: 2 boneless chicken thighs 2 tbsp soya sauce 1/2 tsp ginger paste 1/4 tsp garlic paste 1 tbsp brown sugar 1/2 tbsp rice vinegar 1 tsp chili powder 1/2 tsp black pepper 1 tbsp oil. 1/4 tsp salt Directions: Apart from the salt, mix everything together with the chicken. Marinate for two hours or more in the fridge. Mix the salt with the chicken before you start grilling. Heat your grill and brush oil lightly. Now put the chicken in. Grill for 3 to 4 minutes on each side. Brush the chicken with the marinade as you cook. Cut the thickest part of the chicken to check if it is cooked through or not. If it's pink, cook for a few minutes longer. It will be sticky and charred. Serve hot with your favorite sides.   coleslaw   Asian coleslaw This is a great side dish to serve with the chicken. Ingredients 1 cup grated carrot 1 cup shredded cabbage 2 tbsp finely chopped spring onion Dressing 1 tbsp soy sauce 2 tbsp peanut butter or almond butter 1 tbsp honey 1 tsp brown sugar 1 tbsp rice vinegar 1 tsp lemon juice 1 tsp black pepper 1/2  tsp salt Toasted sesame seeds for garnish. Directions Mix the dressing ingredients. Mix the carrot, cabbage and spring onion. Pour the dressing over the veggies. Mix well. Keep it in the fridge until you are ready to serve. Garnish with toasted sesame and spring onion. This goes well with any Asian style BBQ.   tofu   Tofu steak with balsamic glaze For 2 people Ingredients 1 medium size block of tofu (as firm as you can get) 1 zucchini 1 eggplant 1 large onion 1 pepper 2 tbsp olive oil Dry rub: 2 tsp dried herb of your choice (thyme, oregano, rosemary) 1 tsp paprika 1/2 tsp dried chili flakes 1/2 tsp black pepper 1/2 tsp garlic powder For the glaze: 1/3 cup balsamic vinegar 1 clove of garlic, mashed 1/4 tsp fresh ginger paste 1/2 tsp black pepper 1/4 tsp salt. 1 tbsp honey Directions First, wrap the tofu with a paper towel and let it drain for one hour. Cut the tofu into two inch by half inch rectangles and again, put them on a paper towel and let them drain. While the tofu is draining, make the glaze. To make the glaze, mix all the ingredients for the glaze, apart from honey, in a small pan and let it reduce. Once it has reduced by one third, add the honey and mix it well. Set it aside. Mix the dry rub ingredients in a small bowl. Put your griddle over high heat. Slice the veggies, onion and sprinkle some olive oil and the dry rub mix over them. Brush the tofu with olive oil and sprinkle the spice mix on both sides. Oil your griddle generously. Once it's smokys gently place the veggies and tofu on it. The tofu will take about two minutes to get a good color on each side. Turn it over very gently. Brush it with the glaze. Repeat the process with the other side. Cook the vegetables in the same way. The veggies will take about 5 to 6 minutes to cook. The eggplant should be soft and zucchini and peppers will be charred but tender. Make sure to grill the onions until they are nicely caramelised. Brush everything with the glaze. Serve it with a fresh salad. Note: Use a spatula to flip the tofu. Don't flip it too early, as it might break the tofu.