Grilled Tofu Recipe

Too often, tofu is called bland. Not here, because miso-soy marinade flavors this grilled tofu.

Make grilled tofu with a pot of rice for your weekly meal prep (save the sauce on the side), use it to top ochazuke instead of fish, or replace the peanut sauce-coated tofu in our black rice tofu bowls.  

Ingredients 2 (14-oz.) extra-firm tofu blocks 1/4 c. toasted sesame oil Two tablespoons white miso paste 2 tsp unseasoned rice vinegar 1 cup low-sodium soy sauce  

Grilling vegetable oil Sauce and Build 2 finely chopped garlic cloves 2 tablespoons grated (2-inch) ginger 2 Tbsp. water Four teaspoons maple or agave 4 scallions, thinly sliced green and coarsely chopped white. Toasted sesame seeds for serving  

Tofu should be split in half along the long side, then crosswise into 3 1/2-inch planks. Press water from tofu using a clean dish towel or paper towels.  

Step 2 Mix oil, miso, and vinegar in a 13"-by-9" baking dish or bigger to fit tofu in one layer. Whisk in soy sauce slowly. A single layer of tofu slices in dish. Flip pieces to coat both sides, then press plastic wrap onto tofu. Marinate at room temperature 1–5 hours.  

For Step 3, prepare a grill for medium-high heat and clean and oil grates. After draining the marinade, grill the tofu uncovered and rotating occasionally until golden brown and somewhat reduced in volume, 6 to 7 minutes per side.  

In Step 4, tofu can be grilled up to 5 days in advance. Place in an airtight container and chill.  

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