Sesame tofu
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Firm tofu, sliced into slabs about 1\" thick |
| ½ | cup | Soy sauce |
| ½ | cup | Red wine |
| ½ | cup | Rice vinegar |
| ½ | cup | Asian style sesame oil |
| ¼ | cup | Olive oil |
| 2 | tablespoons | Hot chili oil |
| 1 | tablespoon | Garlic, pressed |
| Salt | ||
| ½ | cup | Sesame seeds |
| 8 | eaches | Green onions, cut into 1\" lengths |
| Vegetable oil for brushing grill rack | ||
| 5 | minutes. Cool on a plate. | |
Directions
SESAME MARINADE
VEGETABLES
Drain the tofu, arrabge it in a single layer on a baking sheet or tray lined with paper towels. Cover with another baking sheet & weight with heavy objects. Let stand for 1 or 2 hours.
Combine all the marinade ingredients in a non-reactive bowl & blend well.
Cut each slab of tofu into 4 rectangles & arrange them in a shallow non-reactive container. Pour marinade over the tofu &, cover & refrigerate for 24 hours. Return to room temperature before grilling.
An hour before cooking, place sesame seeds in a small skillet over medium heat & toast until fragrant, about Prepare an open grill for moderate direct heat. Soak 8 bamboo skewers for about 20 minutes.
Remove tofu, reserving the marinade. Beginnig with the root end, thread the onion pieces lengthwise on skewers alternating with the tofu. Order the onion pieces to look like a whole onion.
When the grill is ready, lightly brush the rack with oil. Place tofu on the rack & cook, turning to grill each side & brushing frequently with the marinade until lightly browned on all sides.
Sprinkle the tofu with reserved sesame seeds & serve immediately.
James McNair, "James McNair's Grill Cookbook"