Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of extra-firm tofu for 30 minutes to remove excess water, then cut into 1-inch cubes.

2. 2

   In a bowl, combine 60 milliliters of low-sodium soy sauce, 30 milliliters of Shaoxing wine, 15 milliliters of sesame oil, 10 grams of grated fresh ginger, 10 grams of minced garlic, 5 grams of Chinese five-spice powder, and 15 milliliters of honey to create the marinade.

3. 3

   Add the tofu cubes to the marinade, ensuring they are well coated, and let them marinate in the refrigerator for at least 30 minutes, or preferably 2 hours, turning occasionally.

4. 4

   Thread the marinated tofu cubes onto 4-6 pre-soaked bamboo skewers, approximately 4-5 cubes per skewer.

5. 5

   Prepare a charcoal grill for medium-high heat, ensuring the coals are glowing with a light ash coating.

6. 6

   Place the tofu skewers on the grill and cook for 3-4 minutes per side, basting occasionally with the remaining marinade, until all sides are nicely charred and golden brown.

7. 7

   Remove the skewers from the grill, transfer to a serving platter, and immediately sprinkle with 5 grams of toasted sesame seeds, 15 grams of thinly sliced scallions, and 5 grams of chopped fresh cilantro.