Monday, July 25, 2011

Grilled Tofu

I've grilled tofu in the past, but I haven't done it in a long time. I believe the key to a good grilled tofu is getting a bunch of the water out of it before putting it on the grill. I always use firm or extra firm tofu in water for grilling. I served tonight's tofu with marinated grilled portabella mushrooms, polenta and broccoli.

1 Block of extra firm or firm tofu in water

Drain the tofu. Cut in half so you have 2 thinner sections. Place those sections on a cutting board with a towel above and below them. Put either a couple books or a cookie sheet with a bowl of water on the tofu. Let the tofu sit for at least 20 minutes so that a lot of the moisture is pressed out of it.

Mae Ploy sauce
Hoisin Sauce
Fresh Ginger
Fresh Garlic
Olive Oil
Rice Wine Vinegar
Apple Cider Vinegar
lime juice

Mix the marinade together. Brush on top of the tofu once it is done pressing. Let the tofu marinade for at least an hour.