Grilled Tofu Recipes
by Steven Raichlen


On the menu:

Tangerine Teriyaki Tofu
"Tofu on Stilts" (Dengaku)



Tangerine Teriyaki Tofu

Makes 8 pieces, enough to serve 8 as an appetizer, 4 as a light main course.

Ingredients

2 pounds extra firm tofu

for the marinade/ sauce:

1/2 cup soy sauce
1/2 cup sugar
1/2 cup fresh tangerine juice
3 strips tangerine zest
1/4 cup sesame oil
2 cloves garlic, crushed with the side of a cleaver
2 slices fresh ginger (1/4 inch thick), crushed with the side of a cleaver
2 scallions, white part crushed with the side of a cleaver, green part finely chopped for garnish
1 star anise

1 tablespoon toasted sesame seeds for garnish

slender bamboo skewers for grilling

Cooking Instructions:

  1. Press the tofu for 1 hour, as described in the article. Cut each block of tofu widthwise into 4 slices and arrange in a baking dish.
  2. Combine the ingredients for the marinade in a mixing bowl and whisk to mix. Pour the marinade over the tofu. Marinate in the refrigerator for 1 to 2 hours, turning the tofu pieces several times so they marinate evenly.
  3. Strain the marinade into a saucepan and bring to a boil. Briskly simmer the marinade uncovered until reduced to a thick, syrupy glaze, 5 to 10 minutes.
  4. Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate. Skewer the tofu pieces through the narrow end, 2 skewers per piece. Arrange the resulting kebabs on the grate. Grill the tofu until sizzling and well browned, 4 to 6 minutes per side. (Protect the skewers with strips of foil if they start to burn.) Baste the tofu with the glaze as it cooks.
  5. Transfer the tofu to plates or a platter and drizzle with any remaining glaze. Sprinkle with the sesame seeds and reserved scallion greens and serve at once.

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"Tofu On Stilts" (Dengaku)

Dengaku is a popular dish at the teahouses that line the lovely Philosophers Walk in Kyoto. The dish takes its curious name from the Japanese word for "stilt." The stilts in question are two slender bamboo skewers that are used to hold the piece of tofu over the coals for grilling.

Makes 8 pieces, enough to serve 8 as an appetizer, 4 as a light main course

Ingredients

2 pounds extra firm tofu

for the miso barbecue sauce:

1/2 cup white miso
2 tablespoons mirin
2 tablespoons sake
2 tablespoons sugar
1 egg yolk
1/4 cup dashi or vegetable stock
¼ teaspoon grated lemon zest

1 tablespoon black sesame seeds or toasted sesame seeds

slender bamboo skewers

Cooking Instructions:

  1. Press and slice the tofu.
  2. Prepare the miso barbecue sauce. Combine the miso, mirin, sake, sugar, egg yolk, dashi, and lemon zest in the top of a double boiler and whisk until smooth. Cook the sauce over the double boiler until thick and creamy, 3 to 5 minutes. Do not overcook, or the sauce will curdle.
  3. Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate. Skewer the tofu pieces through the narrow end, 2 skewers per piece. Arrange the resulting kebabs on the grate. Grill the tofu until sizzling and well browned, 4 to 6 minutes per side. (Protect the skewers with strips of foil if they start to burn.) Carefully spoon the sauce over the tofu pieces after you've turned them. (The tofu goes only on the top side.)
  4. Transfer the tofu to plates or a platter and top with any remaining sauce. Sprinkle with the sesame seeds and serve at once.

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About Steven Raichlen

Steven Raichlen is the author of 20 books, including the IACP/ Julia Child Award-winning Barbecue Bible and the new Barbecue Bible Sauces, Rubs, and Marinades (both published by Workman) and the High-Flavor, Low-Fat Cooking series, which won two James Beard Awards. He recently created a Barbecue University at the Greenbrier Resort in West Virginia. You can reach him at his web site: www.barbecuebible.com.

He has appeared numerous times on national television, including The Today Show and Good Morning America as well as CNN and The Discovery Channel. Raichlen lives in Coconut Grove, Florida, with his wife Barbara.

 




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