Tuesday, March 8, 2011

Grilled Asian Tofu


Guess what friends......I'm back! That's right, spring is in the air, the sun has been shining and I've again been blessed with some inspiration in the kitchen. Our evening schedule has been packed with teaching, kids activities and homework and there's been little time for cooking. Not to mention the cold, gray winter zapped my creativity and left me wanting soups, stews and chilis. But now the days are getting brighter and longer, the produce is looking fresher and CSA season is just around the corner. Our evening schedule probably won't slow down any time soon, and I'm still pressed for time in the kitchen, but indeed as winter fades to spring you will be seeing the frequency of posts increasing here.

Last week the weather the warm and the sun was shining bright and I decided that it was a good night for a salad so I threw together 4 big bowls of deconstructed sushi (edamame sushi salad from Appetite for Reduction). I knew that a salad wouldn't be enough to sustain us and that while the kids love sushi and would happily eat the salad, they'd not be too keen on the fact that there wasn't something else to the meal.

Enter a block of Twin Oaks Tofu I've had sitting in the fridge. Twin Oaks is by far my favorite brand of tofu. It's firm, it's not saturated with water, it holds together nicely on the grill, and it requires little to no pressing before use. I whipped up this quick marinade, let the tofu soak for a few hours, threw it on the grill and............mmmm mmmm good! Enjoy.

Grilled Asian Tofu

1 block extra firm tofu
1 Tbs Brown Rice Miso
1/4 cup Tamari
1 Tbs Toasted Sesame Oil
1 tsp grated ginger
1 clove garlic minced or grated
2 green onions, thinly sliced

Press tofu is necessary. Slice the block of tofu horizontally into thirds, the cut diagonally to make 6 triangles. In a large container with a tight fitting lid mix miso and tamari, whisking to break down miso. Stir in remaining ingredients. Place tofu slices in the container, seal the lid and shake several times to coat each piece of tofu. Place in refrigerator and let marinate for several hours to over night. Spray outdoor grill or grill pan with oil and heat at medium high heat. Reduce heat to medium low and place tofu slices on the grill, cook for about 5 minutes on one side (watching and being careful not to burn), flip and grill for 5 minutes on second side.

7 comments:

  1. glad you're back again, carrie! i've never thought about it, but i could totally grill tofu on my george foreman or panini press. thanks for the idea! i have a twin oaks package in my fridge right now ...

    ReplyDelete
  2. That looks (and sounds) awesome. I will try it out asap :)

    ReplyDelete