Grilled Szechwan Tofu

Try this Chinese- inspired grilled tofu recipe and change your mind about this healthy vegan food. Start prep early for

Try this Chinese- inspired grilled tofu recipe and change your mind about this healthy vegan food. Start prep early for this dish because the tofu requires 30 minutes draining and 2 hours chilling. Learn more about how to make tofu correctly.

[quicklook-recipe prep_time=”15 min” cook_time=”20 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • 2 pounds extra-firm tofu, drained
  • 2 teaspoons canola oil
  • 2 tablespoons low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1/4 cup hoisin sauce

[/ingredients-left]
[ingredients-right]

  • 2 teaspoons grated fresh gingerroot
  • 1 teaspoon chili-garlic paste, or more to taste
  • 1 scallion (white and green parts), chopped
  • 1/2 teaspoon sesame seeds

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”35 minutes, plus pressing and chilling time”]

[step-item number=”1″ image_url=”” title=”” ]Cut each 1-pound block of tofu in half through the side to make 2 thick slabs (4 slabs total). Put the slabs on a cutting board near a sink and prop the board slightly so that excess liquid will drain into the sink. Cover with another board or baking sheet and put a heavy weight on top such as a big book or large saucepan filled with water. Let the tofu drain for 30 minutes[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Heat the oil in a large nonstick skillet or over medium-high heat. Add the pressed tofu slabs and cook until golden brown on both sides, about 5 minutes per side, turning once. Stir together the soy sauce, 1 tablespoon of the rice vinegar, and the sesame oil in a shallow baking dish just large enough to hold the tofu in a single layer (about a 2 1/2 quart dish). Add the hot tofu and spoon some marinade from the corner of the dish over the top of the tofu. While still warm, cover and refrigerate for at least 2 hours or up to 2 days, turning the tofu once or twice.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Heat the grill to medium-high. Let the tofu stand at room temperature as the grill heats up.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]In a small bowl, combine the hoisin, remaining 2 tablespoons rice vinegar, gingerroot, and chili-garlic paste.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]Remove the tofu from the marinade and coat all over with cooking spray. Grill directly over the heat until nicely grill-marked, 4 to 6 minutes per side, brushing both sides with the hoisin mixture during the last few minutes until the tofu is thickly glazed.[/step-item]

[step-item number=”6″ image_url=”” title=”” ]Remove to plates and cut each slab on the diagonal into 2 triangles per serving. Sprinkle with the scallions and sesame seeds.[/step-item]

[nutrition-info calories=”253″ calories_fat=”” fat=”15 g” sat_fat=”1 g” choles=”0 mg” sodium=”392 mg” carbs=”12 g” sugars=”” protein=”23 g” fiber=”1 g” ]403 mg calcium [/nutrition-info]

[/step-list-wrapper]

Originally Published in Reader's Digest

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