Grilled Tofu Food

GRILLED TOFU

Steps:

• Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
• In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
• Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.
• Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.
• Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
• Transfer tofu to a serving plate and spoon over the sauce. Serve warm.

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 TOFU AND VEGETABLE SKEWERS

Steps:

• If using wooden skewers, soak them in water for 30 minutes.
• Cut the tofu into 12 equal pieces by making 2 cuts through the short side of the block and 3 on the longer side; each piece will be a 1 1/4-by-2-inch rectangle. Place the tofu pieces on a paper towel lined-plate, top with another paper towel and press gently to dry.
• To assemble the skewers, thread a piece of tofu vertically onto a skewer, then top with a piece of zucchini, yellow squash, red onion and bell pepper. Repeat twice more, ending with a bell pepper. There should be 3 pieces of each ingredient per skewer. Repeat with remaining tofu and vegetables and place the skewers on a rimmed baking sheet or large platter.
• To make the marinade and sauce, stir together the parsley, oregano, shallots, garlic, honey, vinegar, oil, 2 teaspoons salt and 1/4 teaspoon black pepper in a medium bowl. Pour 2/3 cup of the marinade into a small bowl and stir in the pine nuts; set it aside for serving.
• Spoon the remaining marinade over the skewers and use a pastry brush to coat all sides of the tofu and vegetables. Season the skewers with salt and pepper.
• Prepare a grill for medium-high heat. Brush the grill grates with oil and grill the skewers, covered, turning them occasionally, until the tofu has grill marks and the vegetables are cooked through and a bit charred on the edges, 16 to 20 minutes.
• Transfer the skewers to a platter and spoon the pine nut and herb sauce over them. Serve with warm naan or pita.

ASIAN-STYLE GRILLED TOFU

Steps:

• In a small bowl, combine teriyaki, vinegar, lime juice, ginger, Splenda, red pepper flakes and garlic powder.
• Open package of tofu and drain.
• Slice tofu diagonally in half to form 2 triangular shaped pieces; turn triangle onto long flat cut side with point facing up; cut into 3 triangular slices, each about 1/2-inch thick.
• Repeat with second triangle to form six 1/2-inch thick triangular slices.
• Spread tofu onto a paper towel-lined tray; top with more paper towels, and cover with a sheet pan; evenly weigh down sheet pan with soup cans and let stand for 10 minutes.
• Change paper toweling and repeat.
• Transfer tofu to a shallow glass dish and add marinade; let marinate at room temperature for 30 minutes, turning slices over after 15 minutes.
• Drain marinade into a small saucepan.
• Bring a large pot of water to boiling.
• Heat a ridged grill pan over medium-high heat and brush with 2 teaspoons oil.
• Cook fettuccine in boiling water according to package directions, adding snow peas, pepper and onion during the last 4 minutes of cooking.
• Grill the tofu, about 2 minutes per side, until nicely marked and hot.
• Stir broth and cornstarch into marinade and bring to a boil; boil until thickened, about 2 minutes.
• Drain noodles and vegetables.
• Toss noodles and vegetables with thickened marinade and sprinkle with sesame seeds, then top with grilled tofu.

SPICY GRILLED TOFU

Steps:

• Place the tofu slices on several layers of paper towels and cover with additional paper towels. Let stand 20 minutes, pressing down occasionally with your hands to squeeze out the water.
• Place the tofu in a single layer in the bottom of a 13x9 glass baking dish.
• In a small bowl, whisk together the lime juice, maple syrup, tamari, chile paste, garlic, and pepper.
• Pour mixture over the tofu, stirring to coat all the slices.
• Cover the baking dish with plastic wrap and place in the refrigerator for at least 4 hours or overnight.
• When the tofu is marinated and ready to cook: Spray grill rack or pan with nonstick cooking spray. Heat grill or grill pan to medium heat.
• Place tofu slices on the grill. Reserve the marinade.
• Grill tofu 3 or 4 minutes on each side, or until the outside is browned and crisp.
• Return tofu to the baking dish and toss the slices with the reserved marinade.
• Serve immediately.