Recipe Archives->Vegetarian->Teriyaki Tofu

Grilled Teriyaki Tofu
Serves: 4

2 pounds extra firm tofu
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
2 scallions, white part crushed, green part finely chopped and reserved
1 star anise
slender bamboo skewers for grilling
1 tablespoon toasted sesame seeds for garnish

Place the tofu on a sloping cutting board in your sink. Place a
skillet, platter, or other heavy weight on top of the tofu. Press
for 60 minutes. 

Cut each block of tofu widthwise into 4 slices and arrange in a
baking dish. 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. 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.

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. 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.

Printable version: teriyaki-tofu.txt.