I had a request to help my sister’s family introduce more tofu into the regular meal rotation. I kept on forgetting, but on the way home from P&S’s wedding I commandeered Timmy’s phone and did some recipe scouting and found a yummy-sounding one that turned out to be very simple, too. The marinade is pretty intuitive to the Asian palate, but it was helpful to have an actual recipe to work with so I could replicate the results a week later and eventually share it with you. I made some changes based on ingredient availability. I made noodles for the first time since I got sick last week (with zucchini for me), and my sister said I looked at her like she had 2 heads when she told me she had no white pepper. But don’t worry – you don’t need any white pepper for this.
Asian Grilled Tofu
Based on Relish.com’s “Asian Sesame Grilled Tofu Steaks” by S. Petusevsky
- 2 tablespoons tamari (this is my new gluten-free soy sauce alternative; if you have soy sauce, use it!)
- 2 tablespoons white wine
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon chili sauce with garlic
- 1 block of firm tofu, cut into 1/2-inch-thick “steaks” the long way
Pour the sauce over the tofu and let it sit in the fridge for a couple of hours, or overnight. Reserve some of the sauce for dipping or topping the cooked tofu. Cook these on the grill or on a grill pan until you get some nice grill lines.