Author Notes
Tofu gets a double hit of flavor! This recipe is as good at room temperature as it is right off the grill. I typically serve it as a 3 piece appetizer but its also a great one bite pass around item. —MVegetarian
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Ingredients
- Tofu - Marinade
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1 tablespoon
ground ginger
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1 tablespoon
ground coriander
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1-1/2 teaspoons
ground turmeric
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1-1/2 teaspoons
garlic powder
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3 tablespoons
Sambal Oelek (Asian chile paste)
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1 tablespoon
brown sugar (packed)
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1 teaspoon
sea salt
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2 tablespoons
canola oil
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2 cakes
fresh tofu - firm
- Peanut Mango Salsa
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2 cups
fresh mango (small dice)
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1
roasted red pepper (small dice)
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1/2 cup
green onion - white & green parts (sliced)
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3 tablespoons
fresh Thai basil - chopped (or regular basil)
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1 tablespoon
fresh mint - chopped
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1 tablespoon
jalapeno - seeded and minced
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2 tablespoons
fresh lime juice
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1 tablespoon
canola oil
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1/2 cup
roasted peanuts - pulsed in a food processor
Directions
- Tofu - Marinade
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Heat the oil in a small frying pan over low heat. When hot, remove from heat and add ginger, coriander, turmeric and garlic powder. Mix together well.
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Mix together Sambal Oelek, brown sugar and salt. Add spice mixture and stir well. Mixture will be a thick paste.
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Press tofu using either a tofu press or a plate weighted down with a couple of cans of tomatoes for 30 minutes.
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Cut tofu into 1/2 inch planks. Coat tofu planks with a smooth layer of the paste. Place in a resealable plastic bag and refrigerate for a minimum of 4 hours - or overnight.
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Remove from refrigerator 1 hour prior to grilling. Grill until nicely grill marked - about 4-5 minutes per side.
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Serve hot or at room temperature - do not refrigerate. Top each tofu plank with 1 tablespoon salsa.
- Peanut Mango Salsa
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Mix all salsa ingredients together except peanuts. Refrigerate until needed.
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Mix in chopped peanuts right before serving.
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http://www.mvegetarianrecipes.ca/recipes/mains/508-2
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