What foods make you think of summer? Most of our favorite seasonal recipes follow the same basic concepts. When summer begins, it's time to start up the grill for vegetables, meat and alternatives like tofu. You can use marinades or drizzle your meal with Asian grilling sauces for rich flavors. Try these four Asian BBQ grilling ideas this summer.
1. Teriyaki Tofu Kebabs
These Teriyaki Tofu Kebabs are a great way to avoid eating meat and still enjoy grilling.
When you make these colorful kebabs, start by draining and pressing your tofu. While you wait, check your skewers. If they're made of bamboo or another wood, use this time to soak them before assembly. Next, cut your tofu, orange and red bell peppers, zucchini and onion into cubes. If you have a half-hour to spare, marinate your cubes in 1/4 cup San-J Teriyaki Lite Sauce, which is a new addition to our sauce lineup and features 50% less sodium. Skewer your tofu and vegetables and grill your kebabs. This should take about 15 minutes on medium-high heat.
You can serve these alone or with a grain or salad. For one last flourish, pour some of the teriyaki sauce over your kebabs and enjoy!
2. Baby Bok Choy and Hoisin Honey Glaze
Get your Baby Bok Choy with Hoisin Honey Glaze off to a sweet start by beginning with the glaze. Simmer San-J Hoisin Sauce, San-J Tamari Soy Sauce, honey, rice vinegar, sesame oil and Asian chili powder/flakes until the mixture thickens. Next, quarter your baby bok choy (you can also halve smaller pieces).
When you're ready to grill, cover the grates with aluminum foil and use your glaze on the bok choy's stems. Turn your bok choy after a few minutes, adding more Hoisin Honey Glaze as needed. You might also need to spray water on your stems to keep them from becoming dehydrated. Cook until stems are tender.
Take your bok choy off the aluminum foil, add a new coating of glaze and return them to the grill for one minute to sear. You can add extra hot chili powder before serving.
3. Grilled Mongolian Flank Steak
Plan ahead when you make this Grilled Mongolian Flank Steak. Cut quarter-inch scores into your steaks and add the steak to a plastic bag with a 10oz bottle of San-J Mongolian Sauce. Let the meat marinate between six hours and overnight before you want to grill.
Once you've marinated your steak, grill each side for four or five minutes. Once cooked, put your steak on a plate and serve after 10 minutes.
4. Asian Spiced Salmon With Wasabi Mayonnaise
Start making your Asian Spiced Salmon With Wasabi Mayonnaise by combining the ingredients you need for the wasabi mayonnaise. Chill your mixture of mayonnaise, San-J Gluten Free Tamari, sugar, lemon juice, wasabi paste, salt and pepper. Next, make your marinade from San-J Gluten Free Tamari, minced garlic, lemon juice and sugar. Let your salmon fillet marinate for 30 minutes, then grill for three minutes on each side. Serve with the wasabi mayonnaise.
San-J Asian Soy Sauce Marinade
When you grill with authentic, gluten-free, non-GMO Asian cooking sauces, it gives you more choices to make healthy menu for your family. San-J makes delicious Asian Cooking Sauces that are certified gluten free and Non-GMO Project verified for your Asian barbecue. Find your favorite San-J sauce, and happy grilling!