Sesame Grilled Tofu Recipes

PERFECT GRILLED TOFU

Steps:

• Wrap tofu in a clean dish towel and weight it with something heavy such as a large can; leave it to drain for 30 minutes.
• Meanwhile, mix together remaining ingredients in a bowl.
• Cut each piece of tofu crosswise into 6 thick slices and put it all in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, at least 30 minutes or up to 48 hours. Longer is better, but shorter is totally fine.
• Preheat a gas grill on high heat (450 degrees F to 650 degrees F) 10 minutes, then reduce heat to medium (325 degrees F to 375 degrees F)--or do whatever the equivalent is if you're using charcoal. Oil grate.
• Transfer tofu from marinade (letting excess drip off and reserving marinade) to grill with a spatula. Cover grill and cook tofu, turning once, until well browned but before grill marks get black, 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm.
• Bring reserved marinade to a boil in a saucepan and boil until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.

GRILLED SESAME TOFU

Steps:

• Drain tofu; slice each block horizontally in half, arrange in a single layer on a baking sheet or tray lined with several thicknesses of paper toweling.
• Cover with more paper toweling and a second baking sheet or cutting board; top with a heavy weight (such as bricks or canned foods); let stand 1-2 hours to remove excess moisture.
• Combine soy sauce, wine, vinegar, sesame oil, olive oil, chili oil, garlic and salt to taste in a non-reactive bowl; mix well and set aside.
• Cut each piece of drained tofu into 4 rectangles; arrange in a shallow non-reactive container, pour marinade over tofu.
• Cover; refrigerate, turning occasionally, for at least 24 hours or up to 6 days.
• Return to room temperature before cooking.
• Prepare grill for moderate direct-heat cooking.
• Place 8 bamboo skewers in a shallow container and cover with water; set aside to soak, about 30 minutes.
• Place sesame seeds over medium heat in a small skillet; toast, shaking pan or stirring frequently, until fragrant, about 5 minutes, and pour onto a plate to cool.
• Remove tofu from marinade, reserving marinade.
• Cut each onion into 3 pieces of equal length; working with one onion at a time, beginning with root end, thread 3 onion pieces lengthwise onto soaked skewers, alternating them with 2 pieces of tofu; thread onion pieces in order to simulate look of a whole onion.
• Or, you can just skip the onions and thread tofu onto skewers.
• Lightly brush grill rack with oil.
• Place skewered tofu on rack; cook, turning frequently and brushing with marinade, until lightly browned on all sides, 12-15 minutes.
• To serve, sprinkle tofu with toasted sesame seeds; arrange on warmed plates.

GINGER-SESAME GRILLED TOFU STEAKS

Steps:

• Place tofu slices on several layers of paper towels, cover with additional paper towels.
• Let stand 20 minutes, press down occasionally.
• Combine ginger sesame vinaigrette, cilantro, soy sauce in 13x9 baking dish.
• remove 1/4 cup cilantro mixture; set aside.
• Add tofu to dish in single layer, turn to coat.
• Cover and marinate in refrigerator 30 minutes, turn occasionally.
• Prepare grill to medium-high heat.
• Add lime slices to marinade, turn to coat.
• Remove tofu and lime slices from marinade, reserve marinade.
• Place tofu and lime slices on grill rack coated with spray; grill 2 minutes each side till browned, and well heated through, basting occasionally with reserved marinade.
• spoon 1/2 cup rice on 4 plates.
• Top each serving with 2 tofu slices and 2 lime slices; drizzle each serving with 1 tbsp reserved cilantro mixture.
• For vinaigrette:.
• Combine first 3 ingredients in a medium bowl, stirring with a whisk till smooth.
• Stir in green onions and the remaining ingredients.
• Yields 1 1/3 cups (serving size 1 tbsp).