Grilled Tofu With Ginger-Cilantro Sauce 4.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Jun 19, 2019

Tofu soaks in this bright and zesty sauce, and picks up those impressive grill marks in minutes.

Serve with rice or rice noodles and a salad.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 2 packed cups cilantro leaves
  • 1/4 cup plus 1 tablespoon vegetable oil
  • 1/2 jalapeño pepper, seeded and coarsely chopped
  • One 1-inch piece peeled fresh ginger root, finely grated (1 teaspoon)
  • 2 tablespoons fresh lime juice
  • 3 scallions (green parts only), cut into 1-inch pieces
  • Kosher salt or coarse sea salt
  • Freshly ground black pepper
  • 14 ounces extra-firm tofu, drained, pressed and cut into 12 equal pieces (see NOTE)

Directions

Prepare the grill for direct heat: Preheat to medium (325 to 350 degrees).

Meanwhile, combine the cilantro, 1/4 cup of the oil, jalapeño, ginger, lime juice and scallion greens in a blender; puree until smooth, stopping to scrape down the sides of the blender jar as needed. Taste, and season lightly with salt and pepper, or as needed.

Use the remaining tablespoon of oil to brush the tofu pieces, then season each piece lightly with salt and pepper. Place them on the grill; close the lid and cook for a total of 4 to 6 minutes, using tongs to turn them over halfway through. The tofu should have nice grill marks.

Transfer to a serving plate; brush generously with the ginger-cilantro sauce or spoon half of it on top. Pass the remaining sauce at the table.

NOTE: To press excess moisture from the tofu, wrap the block in paper towels or a clean dish towel. Place a plate on top, then a weight, such as a 28-ounce can of tomatoes. Let it sit for about 1 hour, and up to 4 hours. (This method is not recommended for soft tofu.)

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Recipe Source

Adapted from “Martha Stewart’s Grilling: 125+ Recipes for Gatherings Large and Small” (Clarkson Potter, 2019).

Tested by Sree Kavuru.

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