Grilled tofu Teppanyaki


1 cups of vinegar
1 / 2 cup malt vinegar
1 / 3 Worcestershire sauce
3 tbsp tomato sauce
1 tbsp brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon salt
1 / 4 cup soy sauce


For Grilled Teppanyaki:

Wooden string
Compact tofu
Sizzling sauce
Yellow zucchini


Cooking Instructions

To make teppanyaki sauce:

1. Heat a large and wide frying pan in the furnace and set the temperature to high temperature. Pour in balsamic vinegar and bring to a boil for 2-3 minutes until the liquid is halved.

2. Pour the remaining ingredients into the pot and continue cooking.

3. Continue stirring the mixture for 2-4 minutes until it thickens. Turn off the furnace, transfer the mixture to a clean bowl, and cool.


To make grilled tofu teppanyaki:

1. Soak the kebab in water for about 20 minutes, then pat 340g of hard tofu dry with a paper towel.

2. Cut the tofu into large pieces, and then put 1 / 2 cup of Teppanyaki sauce into a frozen bag to marinate.

3. Refrigerate the frozen bag of tofu for at least 4 hours, or put it in the refrigerator overnight.

4. Preheat the grill to medium heat.

5. Pick up the kebab and put the vegetables and tofu in it. You can alternately pierce tofu, yellow zucchini and red onion slices into the skewers, or you can puncture them at will.

6. Sprinkle vegetable oil on the grill and skewers, bake for 2 to 3 minutes on each side until tofu and vegetables are cooked and brown.


Grilled tofu Teppanyaki