Thursday, July 19, 2007

Asian Barbecued Tofu! YUM!

I like to combine the tofu with Pad Thai noodles for a delicious meal. Try it out, experiment with this versatile recipie.


2 pounds extra-firm tofu

2 tablespoons vegetable oil

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon toasted sesame oil

1 clove garlic, minced

1 scallion, sliced

1/2 cup Ginger-Hoisin Balsamic Glaze (see recipe, below)

1/2 teaspoon sesame seeds (optional)

Oil for coating grill grate

1. Cut each 1-pound block of tofu in half through the sides to make 2 thick slabs (for a total of 4 slabs). Press the slabs under a heavy weight for 30 minutes.

2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the pressed tofu and cook until golden brown on both sides, about 5 minutes per side, turning once. Combine the soy sauce, rice vinegar, sesame oil, garlic and half the scallion in a large zip-top bag. Let the tofu cool slightly, then add it to the bag. Let the tofu cool further with the bag open. When it approaches room temperature, press out the air and seal the bag. Gently massage the marinade into the tofu, then refrigerate for 2 hours or up to 2 days.

3. Heat the grill to medium-high (400 to 450 degrees F)

4. Let the tofu rest at room temperature before grilling, about 30 minutes. Remove from marinade and discard marinade. Rub with the remaining 1 tablespoon vegetable oil.

5. Brush the grill grate and coat it with oil. Put the tofu on the grill and cook until nicely grill-marked, 4 to 6 minutes per side, brushing both sides with the glaze.

6. Cut each slab on the diagonal into 2 triangles per serving. Sprinkle with reserved scallion and sesame seeds (optional) and serve.

Ginger-Hoisin Balsamic Glaze

1 tablespoon grated peeled gingerroot

1/4 cup hoisin sauce

2 tablespoons aged balsamic vinegar

1 tablespoon orange juice

Combine all ingredients. Can be stored in a tightly closed container in the refrigerator for up to 2 weeks.

This recipe is adapted from Mastering the Grill by Andrew Schloss and David Joachim (Chronicle Books, 2007). Double-cooking concentrates the tofu's texture, giving you a bit more to chew on.

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