We flipped our comal to it’s griddle side this evening and did a quick stovetop grilling of veggies. Broccoli and carrots went on plain. The tofu got a quick press and dip in a soy-ginger-sesame marinade. Noodles were boiled and voila… a quickie grilled dinner without a bit of the outdoors.
1 package of firm or extra-firm tofu
2 tbsp soy sauce
1 tbsp brown sugar
2 tbsp sesame oil
minced ginger & garlic
Fire up your grill (indoors or out) to get to a nice medium-high heat.
Press as much liquid out as possible from the tofu block and slice into quarters lengthwise so you have 4 long pieces.
Place on a paper or kitchen towel to continue draining while you get the marinade ready.
Mix brown sugar into soy sauce till dissolved.
Add sesame oil, a small bit of ginger and garlic, and a few drops of liquid smoke and stir well to mix.
Place tofu slices in marinade and flip so both sides get the yummy goodness.
Place on grill and get a nice sear on either side.
Lower heat and continue to cook until nicely browned on both sides.
I chopped up lots of veggies to cook alongside the tofu and we served the mix over a generous portions of noodles. We topped my daughter’s portion with a little soy sauce and used Wheatsville‘s Cashew-Tamari Dressing for us.
* Many thanks to my husband for pulling grilling duties from inside the house.