is one of those things that sounds completely weird
until you try it. Grilling squishy stuff like tofu?
You need firm tofu for this. First wrap it in paper
towels and set something like a cutting board on top
of it to press out some of the water. Leave it this
way for about 20 minutes. The cut it up into cubes.
(The ones in the picture are dice-sized; I'll do them
larger next time. An inch cube is probably best) Marinate
the cubes in something. Soy sauce, juice from leftover
meat or chicken or mushrooms or gyuudon, a mixture of the aforementioned,
or something else. Tofu doesn't have a lot of taste,
so give it something you like to soak up. Turn the cubes
to make sure they get a good coating. Leave it
for a half hour to an hour.
Then skewer the chunks on six-inch bamboo skewers
and grill 'em. I use my George Foreman grill and they
come out fine. A few minutes between the plates, then
a 90 degree rotation to make sure all sides get cooked.
Not being a big tofu nut, I wouldn't recommend this
as a main dish, but it's nice as a side to something
with stronger flavor.