Ingredients
1 (12-oz.) bottle brown ale
1/4 cup honey
1/2 teaspoon crushed red pepper
12 ounces extra-firm tofu, drained, cut into 1 1/2-in. cubes, and patted dry Cooking spray
1 teaspoon black pepper,
divided 3/4 teaspoon kosher salt,
divided 1 zucchini (about 10 oz.),
cut lengthwise into 1/2-in.-thick planks 1 pint cherry tomatoes,
halved 3 cups loosely packed arugula (about 2 1/2 oz.)
2 cups cooked barley
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
How to Make It
Step 1
Preheat grill to high (450°F to 550°F).
Step 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 1/2 cup.
Step 3
Thread tofu cubes onto 4 (6-inch) skewers. Coat with cooking spray. Sprinkle with 1/2 teaspoon pepper and 1/4 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.
Step 4
Toss together zucchini, tomatoes, arugula, barley, oil, vinegar, and remaining 1/2 teaspoon each pepper and salt in a large bowl. Top barley mixture with tofu.
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