Spicy Sriracha Grilled Tofu

There was a lot going on this weekend, as often happens at the end of the school year, when students come home and then prepare to head off for their summer adventures, preferably jobs!!  Unfortunately for Leslie, the removal of her wisdom teeth got in the way of her trip to New York with her brothers. 

On the bright side, while nursing her back to health with a lot of soft, nutritious food,ie., guacamole and scrambled eggs, we developed a great tofu dish that she could eat, and the rest of us could enjoy as well.... Since we had this beautiful spicy marinade in mind, we decided to double the recipe and try it on a nice boneless pork loin on the rotisserie. The new seasons asparagus was too hard to resist too, so we also added that to the grill.

 

Spicy Sriracha Grilled Tofu

Marinade:

4 tbsp soy sauce

4 tbsp sriracha chili sauce

2 tbsp sesame  oil

2 tsp honey

1 clove garlic, crushed

1 lb extra-firm tofu

2 tbsp fresh cilantro, chopped

                                                      

In a large glass bowl, whisk together soy sauce, sriracha sauce, sesame oil, honey and garlic.

Slice the tofu into ½ inch thick pieces and place carefully in the bowl and gently cover with the marinade.  Place in the refrigerator and allow to marinate for at least ½ hour.

Prepare barbecue for grilling by oiling the grids.  Preheat on HIGH for 5 minutes, then reduce to MEDIUM. Place tofu slices on grids and cook 4 minutes per side. Baste with remaining marinade. Turn once. Sprinkle with chopped cilantro and serve.

 

Rotisserie Pork Loin with Spicy Sriracha Marinade

 

5 lb boneless pork loin

 Marinate the roast in the Spicy Srirachi Marinade (above) for 3-4 hours, covered in the refrigerator. Spoon some of the marinade into the centre of the roast if possible. Set up the roast and barbecue for rotisserie cooking as outlined below. Follow this link for the Grilling Guide, which will give you a lot of great tips for rotisserie cooking.

Grill for 20 minutes per pound, until the internal temperature reaches 160ºF/71ºC

ROTISSERIE COOKING

Constant turning of the meat while rotisserie cooking allows it to self-baste with natural juices resulting in exceptionally moist and tender roasts. The best cuts of meat for rotisserie cooking are tightly tied, boned or boneless cuts, such as the boneless pork loin.

USING THE REAR ROTISSERIE BURNER

ARRANGING THE GRILL

• remove cooking grids and warming racks from barbecue if necessary

• centre a drip pan under the rotisserie positioning it so it will be beneath the centre of the roast

• preheat the barbecue with rotisserie burner on MEDIUM HIGH for 10 minutes

 

PLACING THE MEAT ON THE SPIT ROD

• slide one of the skewer forks onto the rod and tighten it securely

• insert the spit rod lengthwise into the centre of the roast securing it in place with the remaining fork

• tighten the fork securely

 

TESTING THAT THE MEAT IS EVENLY BALANCED ON THE SPIT

• loosen the spit balance

• lay the rod over the sink, allowing the heavier side of the roast to rotate to the bottom

• adjust the balance to the highest point to counterbalance the weight, and tighten the rod handle

• insert the spit rod into the rotisserie motor and turn rotisserie motor on

• check to see if the meat turns smoothly while cooking and adjust the balance as necessary.

 

 Always use a meat thermometer to ensure that the food is cooked to the desired degree of doneness for maximum juiciness and tenderness. Place the tip of the thermometer into the centre of the meat, away from bones and fat. We generally recommend cooking at a MEDIUM heat setting when using this method.