Tofu can be tricky. It’s the texture that bothers me, the flavour isn’t a problem- it will absorb anything and can easily be enhanced with marinades and glazes. Frying tofu in a pool of veggie oil is a viable option, but I hate deep frying- the left over oil, and the smell, and the greasiness all gets to me. Baking tofu for a long period of time gives it a nice crispy exterior, and is probably my favourite method. Today I tried grilling on a cast iron grill pan, while simultaneously glazing. It was good, but baking is still easier and so far the best method, IMO.
Jon and I had it in a sandwich for lunch, which was a nice change from his usual PB and J.
Tofu Glazed and Grilled in a Sweet and Spicy Ginger-Garlic Sauce
1 Container of Tofu
1/2 Cup Ginger-Garlic Sauce (or just soy sauce, ginger, and garlic)
3Tbsp Adobo Sauce
1 Tbsp Miso Paste
3 Tbsp Honey
1/4 Cup Veggie Broth
Juice of 1/2 Lime
1 Tbsp Paprika
Slice the tofu horizontally three times, and slice each slab vertically, creating three thin rectangles. Place on a cutting board with another board on top, and top with something heavy. Allow to press and drain for 30 mins to an hour.
Combine all the ingredients and use as a marinade for the tofu, if you’ve got time marinate overnight, or at least an hour- flipping once half way. The next day, drain the tofu from the marinade and pour the marinade into a pan. If the tofu has absorbed too much, make another batch. Place in a pan and cook over low heat for 10 mins or so until the sauce has thickened, to a syrupy consistency.
Using a cast iron grill, place each slice of tofu on the pan and brush with the glaze. Cook about 2 minutes on one side, pressing down with a spatula. Flip and glaze again, press down, and cook for a few mins. Continue to do this until the glaze is used up and the tofu has been cooked thoroughly.
I ate mine on a sandwich with mayonnaise, tomato, and greens. They would be extra good with some sprouts and avocado as well. Or eat over rice, quinoa, a salad, or as an entree with some side veggies.
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