Grilled Tofu Recipe

It's been a long and dark spring in Vancouver. Yesterday, we finally got some weather above 60F so I decided to have Leah for dinner, warm up the grill and try something different.  I remember last summer, when we stayed in a cabin in Mt. Baker, Stu (former token vegetarian) grilled up some tofu that was better than the meat on the menu.

It was the first time I've ever eaten grilled tofu and I've eaten tofu all my life. I found it very refreshing from the normal BBQ fare--the grilled tofu was substantial enough to be a main on its own and it didn't leave anyone in a food-coma.

People often complain that they don't like the texture of tofu (but puddings and custards are ok?)--by pressing the tofu first and marinating it in a sugar base--the tofu will grill evenly and even form a crispy/caramelized texture.

Ingredients

2 blocks of firm tofu

A dash or two of Sesame Oil

1/4 cup of Sweet Soy Sauce

1 tbs of each minced Ginger and Garlic

1 tbs of hot pepper flakes

Preparation

The best way to grill tofu is to press out all the moisture. Remove tofu from package. Layer three folds of kitchen towels onto a flat surface. Place tofu on top of towels, add another three folds of towels and then top with baking dish. Press down firmly until you get your desired level of dryness. Replace towels and press again if desired. Discard towels and place tofu on large dish. Let stand for 15 minutes.

In a separate bowl mix all remain ingredients together (add some water if you feel the mixture is too thick) and spoon over tofu. Make sure tofu is completely covered in mixture. Rotate every couple of minutes and let stand for at least 30 minutes.

Heat grill to medium. Spray grill with PAM if desired. Grill turning over once on each side. Drizzle remaining marinade over tofu before serving.

Alternative marinades include: Red miso and sweet sauce