clint's grilled tofu
Monday, 16 June 2008
clint's grilled tofu
tori ritchie Tuesday Recipe
Here's how summer barbecuing in San Francisco goes: the wind howls, the fog swirls, and it’s so cold, you need a glove to hold your beer. But that doesn't stop my friend Clint, who’s got a bit o’ the Irish in him. He grills even when it’s 55 degrees outside. And he's no chicken-and-steak man. One of his specialties is grilled broccolini. Another is tofu. Now, don’t go “eewww, I don’t like tofu!" because this stuff is dynamite as an appetizer or side dish.
cherry granita
serves 4
prep time: 10 minutes
grill time: 10 minutes

1 package (about 10 ounces) extra-firm tofu

2 to 4 garlic cloves
1-inch piece fresh ginger, peeled and minced
1/2 teaspoon red pepper flakes
salt 

freshly ground pepper
about 1/2 cup olive oil

Remove tofu from package, rinse, and pat dry with paper towels. Slice tofu about 1/2-inch thick and 2 inches wide. Arrange slices in a small baking dish that just fits them in one layer.

With a garlic press, squeeze 2 of the garlic cloves over the tofu, then add the ginger and red pepper flakes. Season with salt and pepper, then pour in enough olive oil to just coat tofu. Turn tofu in marinade a few times to mix ingredients, then let tofu stand for 1 hour at room temperature, turning once or twice. (If you are a garlic maniac, sliver more garlic, slit each slab of tofu once or twice, and insert garlic slivers. They stay in when tofu is cooked.)

Lift tofu slices out of marinade with tongs and grill over a hot fire until lightly charred on both sides, turning once, about 5 minutes per side, and brushing with marinade a few times during grilling. Put the tofu slices on a platter and drizzle with some of the remaining marinade. Pass as an appetizer or serve as a side dish.