Sweet and Spicy Tofu and Broccoli

I have been grilling just about every Saturday lately. I'm trying to get my fill before it gets too hot to enjoy it.

I used to make this with Tabasco Sweet and Spicy Pepper Sauce in the marinade, along with some soy sauce, oil and vinegar. But that particular sauce is really hard to find, so I replaced it with pineapple juice, Sriracha and ginger. I think I like the homemade version even better. The dark mushroom soy sauce makes the tofu deliciously brown, but you can use regular soy sauce too.  You could skewer these ingredients to make kabobs, but it's so much easier and more fun to just toss it all on a grill pan. I serve this with rice, which I make just after I put the tofu in the marinade and reheat just before serving. 

I'm sending this over to Weekend Herb Blogging, hosted this week by Simona of Briciole. 

Sweet and Spicy Tofu and Broccoli

1 14 or 16-ounce package firm or extra-firm tofu, cut into 1-1/2 inch pieces

1 broccoli crown, cut into florets

1 red bell pepper, stemmed and seeded, cut into 2 inch pieces

8-10 cremini mushrooms, cut in half

Marinade:

1/4 cup canola oil

1/3 cup pineapple juice

2 tablespoons rice vinegar

3 tablespoons dark mushroom soy sauce

1 tablespoon Sriracha or other hot sauce

2 cloves garlic, thinly sliced

1 teaspoon minced ginger

Whisk together the marinade ingredients. Put the tofu in a ziplock bag or small dish and pour the marinade over. Marinate for at least an hour in the refrigerator.

Drain the tofu, reserving the marinade. Pour the marinade over the vegetables and toss them well, then drain.

Grill in an oiled grill pan over medium-hot coals, turning once or twice, until tofu and vegetables are starting to blacken.

Serves 3-4