Grilled Eggplant and Tofu Steaks with Sticky Hoisin Glaze
Watching your figure? This gluten free and dairy free recipe has 247 calories, 11g of protein, and 11g of fat per serving. This recipe serves 4. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of serrano chile, hoisin sauce, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Place tofu on paper towels; cover with paper towels. Top with a heavy skillet; let stand 20 minutes.
Cut tofu crosswise into 8 (1/2-inch-thick) slices.
Combine ketchup and next 6 ingredients in a saucepan; bring to a boil. Reduce heat to medium-low; cook until reduced to 1 cup (12 minutes), stirring occasionally. Set aside 1/2 cup.
Preheat grill to medium-high heat.
Brush oil over tofu and eggplant; sprinkle with salt.
Place eggplant on grill rack coated with cooking spray, and grill 2 minutes. Turn eggplant over, and brush with 2 tablespoons sauce; grill 2 minutes. Turn eggplant over; brush with 2 tablespoon sauce. Cook 2 minutes on each side.
Add tofu to grill; grill 3 minutes. Turn tofu over, and brush with 2 tablespoons sauce; grill 3 minutes. Turn tofu over and brush with 2 tablespoons sauce; grill for 1 minute on each side.
Sprinkle with onions and seeds.
Serve with eggplant and 1/2 cup reserved sauce.