Perfect summer fare! Add some veggies to the grill and you’ll have a feast.
1 (14-16 ounce) package extra firm tofu
2 tablespoons fresh lime juice
1 teaspoon toasted sesame oil
5 tablespoons fresh cilantro, minced
2 cloves garlic, minced
1/2 teaspoon Sriracha sauce
1 tablespoon fresh ginger, grated
1 tablespoon maple syrup
1/4 cup low-sodium soy sauce
Black pepper to taste
Alternate: add 1 tablespoon peanut butter for Indonesian flare
Cut tofu crosswise into 4 slices. Arrange in 1 layer on a triple layer of paper towels and top with another triple layer of towels. Weight by first placing a cookie sheet on top, then a heavy cast iron frying pan. Let stand 2 minutes. Repeat weighting with dry paper towels 2 more times, about 30-60 minutes. Alternate: use a tofu press (on Amazon) to press out even more moisture. It makes the tofu into a little marinade-sponge!
Slice the tofu lengthwise into 4 thick slabs.
Blend the marinade ingredients together using an immersion blender or food processor. Add marinade to a saucepan. Bring the marinade up to a boil, turn the heat off, and add the tofu. Marinate the tofu for at least 1 hour…or up to 4 hours, turning frequently. You can also marinate overnight in a ziplock bag.
Preheat an outdoor grill for medium-low heat, and lightly oil the grate. Grill the tofu until almost blackened in spots (watch carefully!), turn frequently, brushing with the marinade, about 10 to 15 minutes.
Use any leftover marinade as the sauce for a quick sauté of greens, like spinach or bok choy. Serve sprinkled with toasted sesame seeds.