It’s not my best cooking technique. Regardless, it had been time to try preparing tofu on the grill.
As I was picking right up fantastic spring veggies as the farmer’s market, I started combining a recipe in my head that could encompass them: fresh spinach, bean sprouts, thai basil, cilantro, plus some spunky radishes.
And then I found a new kind of rice they have at Mississippi Market in the majority bins so obviously I had to try that. I don’t remember accurately which kind of red rice that is (shame on me!), but I know it is long grain, so that’s how I cooked it.
So I’m intimidated by grilling, you could be intimidated by tofu. I obtain it. But really, it’s less complicated to create than most types of meat! I’m likely to give you a little advice on preparing tofu that may hopefully make you feel convenient with it. The most crucial thing to making perfect tofu is to get as much H2O from it as possible, so it doesn’t crumble, AND it absorbs all of the flavors you are giving it! You can purchase a fancy tofu press to get this done or utilize this method that I find equally as useful:
1. Remove tofu from package, dry off with paper towels.
2. Wrap tofu in about three or four 4 paper towels and place in a clean 9×13 pan.
3. Place among the cookbooks that you never use 🙂 along with the wrapped tofu and place something super heavy, just like a gallon of milk or cast-iron skillet onto it.
4. Let the weight of the thing press as much water out from the tofu.
I marinated the tofu in a tamari mixture for approximately 20 minutes, and then it had been ready for the grill. The spinach and bean sprouts obtain flavor from the leftover marinade and fresh herbs. That is a hearty, filling meal that is a large amount of fun to create!
One last thing – I understand sesame oil is probably not among those things you will often have in your cupboard, but it’s an ingredient that’s so filled with flavor in smaller amounts it just may change your daily life 🙂
For the tofu:
1 block extra-firm tofu, pressed to eliminate water
1/8 cup soy sauce
1 tbsp brown sugar
1 garlic clove, pressed
2 tbsp rice vinegar
1/2 tbsp Siracha
2 tbsp sesame oil
For Spinach & Bean Sprouts
4 cups of spinach, lightly chopped
2 1/2 cups fresh bean sprouts
1/2 cup thinly sliced carrots, coin-shaped
1/4 cup chopped cilantro
1/2 cup slightly tore basil
1/2 tbsp Siracha
1 tbsp sesame oil
1/2 tsp salt
After pressing tofu, set on it’s a long side (therefore, the length of it is on a cutting board). Cut into four equal pieces by using a sharp knife. Then cut each fourth into three parts, lengthwise. Place all articles in an enormous ziplock bag. Whisk all marinade ingredients together, then pour over tofu in a bag. With bag closed, lightly move marinade around so that it coats all pieces. Let marinate for 20 minutes, mixing marinade around several times. After 20 minutes, drain marinade into a saute pan along with 1 tbsp sesame oil. Heat to medium, then add 1/2 spinach, stirring to a cat. Let wilt slightly, then add remaining spinach, carrots, bean sprouts, siracha, and salt. Cook through about five minutes, lightly stirring. Reduce heat to low, then work in cilantro and basil. Cook for just one minute and switch off the flame.
To grill the tofu, grease the greats, then start grill to medium-high temperature. Once heated, place tofu sideways onto grates over direct heat and grill about 6 minutes per each side. Make an effort to avoid lifting the tofu, although it is cooking. Otherwise, you won’t get those excellent grill marks. Plate by first putting down rice, then your spinach mixture, and lastly, the tofu at the top. Leftovers could keep 3-4 days in the refrigerator.