Don’t you just love when the weather is nice enough to get out and use the bbq? We do. We’ve been lucky to have some really warm weather at the beginning of this week, which has been a welcomed change from the damp, cool rain we’ve been getting. So to enjoy the weather, a bbq was obviously in order. The only problem is that our bbq hasn’t been getting very hot, so needless to say, our grilled meals have not been of the utmost quality lately.
Ian was almost giving up with the bbq, but I came to the rescue. Ok well google came to the rescue. I did a quick search and low and behold found a tip on how to fix a bbq when it doesn’t heat up properly from bbq.about.com. In case you’d like to know, here are the steps that magically fixed our problem:
- Turn off the gas at the propane tank
- Disconnect the gas line from the tank
- Open the grill lid
- Turn all control valves to high
- Wait for about a minute
- Turn all control valves to off
- Reconnect the gas line to the tank
- SLOWLY turn on the gas at the tank
- Light the grill normally
- Your grill should now heat normally
Now we were excited to use our like new bbq!
This was one of the easiest meals ever to make. There is a tiny bit of prep work, marinading the tofu, but that takes less than a minute and then you leave it for about an hour to soak through.
I served our grilled tofu, asparagus and mushrooms with barley instead of brown rice for a change (that and I ran out of rice). Barley is a type of grain with a good source of fibre, and about 2 grams of protein per 1/2 cup. It is a little chewier than rice, but just as good and tastes just as good cooled, so could make this ahead of time. The asparagus is in season right now and tasted amazing – too bad it has to produce such a smelly side effect when it leaves the body… LOL.
Grilled Tofu Steaks, Asparagus and Mushrooms
Ingredients:
- 1 pkg of tofu, rinsed well, patted dry and cut into thirds
- your favourite teriyaki sauce (I used San-J Teriyaki Sauce plus a bit of a spicy chili garlic sauce mixed together)
- asparagus, ends broken off, rinsed
- mushrooms, scrubbed and rinsed
- 1/2 cup of dried pot barley (or any type of grain), rinsed well and picked over for any debris
- 1 cup of water
Directions:
- In a ziploc bag, place the tofu steaks and add enough marinade to nicely cover them. Massage the marinade all around. Zip the bag, place in fridge for about an hour or longer.
- In a small pot, pour the water and bring to a boil over high heat.
- Once boiling, add the barley, let return to a boil and then reduce heat and simmer for roughly 45 minutes.
- In a large bowl, add the asparagus and mushrooms. Drizzle about a 1/2 tbsp of olive oil, salt and black pepper. Mix well.
- Once your bbq is nicely heated, add tofu, asparagus and mushrooms and grill until your liking.
