Hands-on: 45 min. Total: 45 min.
If you don’t have barley, serve with brown rice, quinoa, or farro. You
can also cook the tofu on a stovetop grill pan—just be sure to turn
your oven vent on high, as the honey-based glaze will create some
smoke.
1 (12-ounce) bottle brown ale
¼ cup honey
½ teaspoon crushed red pepper
12 ounces extra-firm tofu, drained, cut into 1½-inch cubes, and patted dry
Cooking spray
1 teaspoon black pepper, divided
¾ teaspoon kosher salt, divided
1 zucchini (about 10 ounces), cut lengthwise into ½-inch-thick planks
1 pint cherry tomatoes, halved
3 cups loosely packed arugula (about 2½ ounces)
2 cups cooked barley
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1. Preheat grill to high (450°F to 550°F).
2. Bring beer, honey, and red pepper to a boil in a saucepan over
medium-high. Cook, stirring occasionally, 20 to 25 minutes or until
reduced to ½ cup.
3. Thread tofu cubes onto 4 (6-inch) skewers. Coat with cooking
spray. Sprinkle with ½ teaspoon pepper and ¼ teaspoon salt. Brush
tofu and zucchini with beer mixture. Arrange tofu skewers and
zucchini in a single layer on grill grate coated with cooking spray. Grill
tofu, brushing often with beer mixture, 2 to 3 minutes per side or until
grill marks appear. Cook zucchini 3 to 4 minutes per side or until
tender and grill marks appear. Remove from grill; coarsely chop
zucchini.
4. Toss together zucchini, tomatoes, arugula, barley, oil, vinegar, and
remaining ½ teaspoon each pepper and salt in a large bowl. Top
barley mixture with tofu. Serves 4 (serving size: 1⅔ cups barley
mixture and 1 tofu skewer)
CALORIES 382; FAT 16.7g (sat 2.2g, mono 11.5g, poly 2.4g); PROTEIN 12g; CARB 49g;
FIBER 5g; SUGARS 22g (est. added sugars 17g); CHOL 0mg; IRON 3mg; SODIUM 384mg;
CALC 204mg
