Grilled or Broiled Tofu
Makes: 4 to 8 servings
Time: 20 to 30 minutes
F V
Cut into slabs, tofu can go directly from the package to the grill or under the broiler, and will become crusty and charred on the outside and warm and custardy inside, with a pleasant bit of chew. For tofu kebabs, cut the slabs into 1- to 1½-inch cubes (one package yields about 24 cubes); the cooking time will be about the same. Before cooking, try brushing the slices with soy sauce, thinned miso, barbecue sauce, Teriyaki Sauce (page 659), or Ponzu (page 657), or sprinkle them with a spice mix.
- 1–2 pounds firm tofu
- Olive oil
- Salt
- Prepare a charcoal or gas grill or turn on the broiler for medium heat; adjust the rack to about 4 inches from the heat source.
- Cut the tofu across into 1-inch slices. Pat dry with paper towels, then lightly brush with olive oil and sprinkle with salt on both sides.
- Put the tofu on the grill directly over the fire or on a baking sheet under the broiler. Cook until the slices develop a crust and release easily from the grates or pan, 5 to 10 minutes total, turning the slices once. Transfer to a platter and serve or cool, cover, and refrigerate for up to 3 days.