Central Ohio is better at spring thunderstorms than Northeast Wisconsin is. Too bad Ohio also thinks Spring ends at the beginning of May. It has been in the mid-80s this week, with more humidity than I care for. Back in Wisconsin, I always aimed to wait until at least November, before turning on the furnace. Now the game is how long can we wait to turn on the A/C. I broke down this morning, because it was easily 90 degrees in the bedrooms when I woke up today. Air conditioning in May is not something I am used to. Blech.
The warm house is good motivation to get me outside to cook supper. It’s been a treat to fire up the grill, make supper, and sit on the back deck to eat our meal. While we gobble up Tofurky beer brats or Whiskey Marinated Grilled Tofu, we watch the birds, make plans for the garden, and chat about how we wish we had a patio table. It’s delightful.
Last night, after the girls went to bed, we continued our evening outside. Steve and I had a little date on the front porch. We listened to the Brewer game, watched the bats zipping through the trees, and ate ice cream cones. It was a real treat that made it feel like a mid-Summer Saturday, not a Wednesday in May. I guess I’ll take a short Spring season, if it means evenings like last night.
The recipe below is for Whiskey Marinated Grilled Tofu. It is good enough to eat just as is. If you want something a little richer and a lot messier, stop by again tomorrow. I’ve got a recipe for Sweet Whiskey BBQ Sauce that I created just for this beautiful grilled tofu.
- 1 cup vegetable broth
- 2 tbsp whiskey
- 2 tbsp tamari or soy sauce
- 1 tbsp olive oil
- 1 tsp grated garlic
- 1 tsp granulated sugar
- 1/4 tsp ground black pepper
- firm or extra firm tofu, drained and pressed at least 30 minutes
- 1. Whisk all ingredients, except the tofu, together in a shallow dish.
- 2. Cut the tofu into desired shapes, not more than 3/4 inch thick.
- 3. Place the tofu in the marinade. Cover and refrigerate for at least an hour, or up to overnight. If the tofu isn't completely submerged in the marinade, flip it occasionally, so it is coated evenly.
- 4. Cook the marinated tofu on an oiled grill, over indirect, but high, heat. Flip a few times, to create criss-cross grill marks.
- 5. Serve as is, or with your favorite bbq sauce.
- *This recipe makes enough marinade for up to 4-16 ounce blocks of extra firm tofu. If you don't need that much, you can freeze the leftover marinade to use at another time.