Grilled Tofu

Sometimes when I purchase tofu I’ll drain the liquid, wrap it well and put it in the freezer. After being frozen and thawed it has a tougher and spongier texture which is better suited for taking on flavors. Cooked straight out of the package flavors slide right off and don’t get absorbed because of the high water content. The more liquid extracted the better its capacity to reabsorb flavors.

In the past I have put minimal effort into removing the fluid. I would use tofu directly out of the package or perhaps wrap it in paper towels to blot some of the liquid. If I bothered to place a weight on the block of tofu, that effort was abandoned as soon as the weights inevitably started leaning and toppled over. There are tofu presses made and sold, but the only way I will ever acquire one is by making one myself.

Well, this time I made an extra effort to squeeze out as much moisture as I could from the frozen and thawed tofu block. The weights did fall over once, but I persevered.

While the tofu was being pressed I put together a marinade consisting of:

  • fermented black bean paste
  • tomato paste
  • soy sauce (Bragg Liquid Aminos)
  • toasted sesame oil
  • ume plum vinegar
  • apple cider vinegar
  • jaggery
  • mirin
  • sriracha
  • garlic
  • liquid smoke
  • water

I let the pressed tofu marinade in the sauce for a couple of hours and used my seldom used George Foreman Lean Mean Fat Reducing Grilling Machine (Yeah, I still have one of those) to grill the tofu. This time it really did take on the flavors wonderfully. Maybe I will be making a tofu press sooner than I thought.



5 thoughts on “Grilled Tofu

  1. Oh my goodness, look, I’m used to there being one item I don’t recognise, but here you have 3 that look like they were made up just to confuse me! Jaggery? Mirin? Sriracha? I’m going to make you work for this ‘Like’! 😄😋

    Liked by 1 person

    1. Hahaha! Jaggery is an unrefined sugar made by boiling down the juice of sugarcane similar to the way sap is boiled down to make maple syrup except that jaggery is boiled all the way down to a solid.

      Mirin is a naturally sweet Japanese sake type rice wine used in cooking. I use it as a sweetener. It sweetens naturally in the fermentation process without added sugar. The alcohol dissipates during cooking.

      Sriracha is a Thai hot chili pepper sauce. I use it in small amounts because a little goes a long way.

      You may have missed one. 😉 You know what vinegar is but you may not know that Ume Plum Vinegar is a very salty Japanese vinegar made from plums.

      Liked by 1 person

      1. Ha! You know my tastes pretty well. You’d be surprised how well chili pepper goes with chocolate. While I do like hot and spicy foods, when I use peppers I gut them thoroughly and most of the time they are very sweet and mild, but I don’t mind an occasional (surprise) hot one.

        Liked by 1 person

      2. Yes, I actually know about chilli and chocolate, my son introduced me to that a few years ago. In fact, I have a chilli post coming up soon where I used some cacao butter in the recipe. I can’t take very hot chilli or curry but I like the milder versions – vegan of course! 😊

        Liked by 1 person

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