Active time::15 min. Total time: :35 min.
Yield: :Serves 4 (serving size: 3 pieces)
This grilled tofu is super tasty and would satisfy vegetarians and meat eaters alike. Grilling tofu gives the exterior a nice char without altering the taste, while the sauce boasts some seriously good flavor. Dusting on a little brown sugar gives the perfect amount of sweetness. The peanut sauce can be made ahead of time and keeps in the fridge for a week.
- 2(14-oz.) pkg. extra-firm tofu, drained
- 2 tablespoons canola oil
- 3 tablespoons light brown sugar, divided
- 1 1/2 teaspoons kosher salt, divided
- 1/4 cup toasted sesame oil
- 3 tablespoons salted, roasted peanuts
- 2 tablespoons rice vinegar
- 2 teaspoons fish sauce
- 2 teaspoons chopped fresh ginger (from a 1/2 in. piece)
- 2large garlic cloves, crushed
- Cooking spray
- 3 tablespoons coarsely chopped fresh cilantro
- 2 tablespoons thinly sliced red Fresno chiles (from 2 chiles)
- 4lime wedges
How to Make It
Cut each tofu block in half lengthwise to make 4 (1 1/2-inch-thick) slabs. Wrap each slab with several layers of paper towels or kitchen towels. Let stand 10 minutes. Remove towels. Place tofu slabs on a rimmed baking sheet. Drizzle tofu with canola oil, and sprinkle with 2 tablespoons of the brown sugar, and 1 teaspoon of the salt.
Process sesame oil, peanuts, vinegar, fish sauce, ginger, garlic, and remaining 1 tablespoon brown sugar and 1/2 teaspoon salt in a food processor until finely chopped, 30 seconds to 1 minute.
Preheat grill to medium-high (400°F to 450°F). Add tofu to grill rack coated with cooking spray; grill, uncovered, until heated through and well-marked, about 3 minutes per side. Remove from grill, and cut each block crosswise into 3 pieces. Arrange on a platter, and drizzle with peanut sauce; sprinkle with cilantro and chiles. Serve with lime wedges.
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