GRILLED SESAME TOFU
"Grilled sesame tofu is an intensely flavored tofu preparation with a crispy crust, to serve as a hot and hearty main dish. Even non-vegetarians won't miss the meat when they are served this dish."
2 packages (about 14 ounces each) extra-firm tofu
FOR THE SESAME MARINADE:
1/2 cup each: soy sauce, red wine, unseasoned rice vinegar, Asian sesame oil
1/4 cup fruity olive oil, preferably extra-virgin
2 tablespoons hot chili oil or to taste
1 tablespoon minced garlic
Salt
1/2 cup sesame seeds, preferably black variety
8 green onions, including green tops, optional
Vegetable oil for brushing grill rack
1. Drain tofu. Slice each block horizontally in half; arrange in single layer on 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 aluminum foil-wrapped bricks or canned foods); let stand 1-2 hours to remove excess moisture.
2. Combine soy sauce, wine, vinegar, sesame oil, olive oil, chili oil, garlic and salt to taste in non-reactive bowl; mix well. Set aside.
3. Cut each piece of drained tofu into 4 rectangles; arrange in 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.
4. Prepare grill for moderate direct-heat cooking. Place 8 bamboo skewers in shallow container. Cover with water; set aside to soak, about 30 minutes.
5. Place sesame seeds over medium heat in small skillet; toast, shaking pan or stirring frequently, until fragrant, about 5 minutes. Pour onto a plate to cool.
6. Remove tofu from marinade, reserving marinade. If using green onions, cut each onion into 3 pieces of equal length. Then, working with 1 onion at a time and 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. If not using green onions, thread tofu onto skewers.
7. 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.
Yield: 4 servings
Source: James McNair's Favorites
"Grilled sesame tofu is an intensely flavored tofu preparation with a crispy crust, to serve as a hot and hearty main dish. Even non-vegetarians won't miss the meat when they are served this dish."
2 packages (about 14 ounces each) extra-firm tofu
FOR THE SESAME MARINADE:
1/2 cup each: soy sauce, red wine, unseasoned rice vinegar, Asian sesame oil
1/4 cup fruity olive oil, preferably extra-virgin
2 tablespoons hot chili oil or to taste
1 tablespoon minced garlic
Salt
1/2 cup sesame seeds, preferably black variety
8 green onions, including green tops, optional
Vegetable oil for brushing grill rack
1. Drain tofu. Slice each block horizontally in half; arrange in single layer on 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 aluminum foil-wrapped bricks or canned foods); let stand 1-2 hours to remove excess moisture.
2. Combine soy sauce, wine, vinegar, sesame oil, olive oil, chili oil, garlic and salt to taste in non-reactive bowl; mix well. Set aside.
3. Cut each piece of drained tofu into 4 rectangles; arrange in 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.
4. Prepare grill for moderate direct-heat cooking. Place 8 bamboo skewers in shallow container. Cover with water; set aside to soak, about 30 minutes.
5. Place sesame seeds over medium heat in small skillet; toast, shaking pan or stirring frequently, until fragrant, about 5 minutes. Pour onto a plate to cool.
6. Remove tofu from marinade, reserving marinade. If using green onions, cut each onion into 3 pieces of equal length. Then, working with 1 onion at a time and 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. If not using green onions, thread tofu onto skewers.
7. 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.
Yield: 4 servings
Source: James McNair's Favorites
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