I’m estimating portions here, but I think this is about right:
BBQ Tofu
3 blocks tofu
3/4 cup hoisin sauce
1 T. soy sauce
1 clove garlic, minced
2 tsp. tuong ot (Sriracha)
1/4 cup red wine vinegar
1/8 cup sesame oil
3-4 tsp. fresh grated ginger
Ground black pepper
Cucumber Mint & Cabbage Salad
1 cucumber
1/4 cabbage head
6-10 mint leaves
Salt, pepper
1/4 cup red wine vinegar
A few drizzles olive oil
Rinse tofu. Place on a large plate and weigh down with a heavy object, like a baking stone and press for at least 1 hour (make sure the plate has a bit of a lip to catch draining liquid). Drain and slice into thirds.
Combine remaining “BBQ” ingredients in a sealable container or bag. Add tofu. Marinate for an hour or overnight, tossing occasionally to make sure it’s all coated.
In the meantime, make the cucumber salad: Slice the cucumber very thin. I use my mandolin slicer on its thinnest setting. Slice and chop the cabbage. Stack the mint leaves and roll it into a tube, then slice into ribbons. Combine all and toss with red wine vinegar, salt, pepper and olive oil. Cover and refrigerate until serving.
Back to the tofu: Preheat a grill or grill pan to high. Brush with oil to prevent sticking. Place the tofu at a 45 degree angle to the grate and cook for 2 minutes. Rotate 90 degrees and cook for another 2 minutes.* Flip and repeat on the other side. (*No, this step isn’t necessary and you can choose just to cook each side for 4 minutes, but you won’t get perfect diamond-shaped char marks that way.)
Serve tofu with salad and a side of brown jasmine rice if desired. Also, the beauty of tofu is that unlike meat, the extra marinade doesn’t have to go to waste. Simply heat for a few seconds and pour it over the tofu.
