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Barbecued spicy peanut tofu




Source of Recipe


First published in Chatelaine's 06/2001 issue


List of Ingredients




1 500-g pkg extra-firm or firm tofu
1/2 cup ( 125 mL) bottled spicy peanut sauce, preferably light
2 tbsp ( 30 mL) vegetable oil (optional)



Recipe



1. Remove tofu from package and pat dry. Wrap in a clean tea towel and place on a plate. Cover with a second plate and top with a heavy object, such as a large can of apple juice or cast-iron frying pan. Let stand for 30 minutes to remove excess liquid. Unwrap tea towel and pat tofu dry.

2. To prevent tofu from falling through barbecue grill, cut into large enough pieces to suit your grill or use a greased vegetable rack. We found cutting tofu into 1-1/2-inch (3.5-cm) cubes works well. In a medium-size bowl, toss peanut sauce with oil, if you like. (Oil keeps tofu moist.) Add tofu and toss to coat. Marinate at room temperature for 15 minutes.

3. Meanwhile, grease grill and preheat barbecue to medium-high. Remove tofu from peanut sauce, saving sauce in bowl. Place tofu on grill and barbecue, turning once, until tinged with dark brown marks and heated through, from 5 to 6 minutes per side. Use remaining peanut sauce in bowl as a dipping sauce.