Author Notes: Tofu gets a double hit of flavor! This recipe is as good at room temperature as it is right off the grill. I typically serve it as a 3 piece appetizer but its also a great one bite pass around item. —MVegetarian
Makes: 24
Ingredients
Tofu – Marinade
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1
tablespoon ground ginger
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1
tablespoon ground coriander
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1-1/2
teaspoons ground turmeric
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1-1/2
teaspoons garlic powder
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3
tablespoons Sambal Oelek (Asian chile paste)
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1
tablespoon brown sugar (packed)
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1
teaspoon sea salt
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2
tablespoons canola oil
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2
cakes fresh tofu – firm
Peanut Mango Salsa
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2
cups fresh mango (small dice)
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1
roasted red pepper (small dice)
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1/2
cup green onion – white & green parts (sliced)
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3
tablespoons fresh Thai basil – chopped (or regular basil)
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1
tablespoon fresh mint – chopped
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1
tablespoon jalapeno – seeded and minced
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2
tablespoons fresh lime juice
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1
tablespoon canola oil
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1/2
cup roasted peanuts – pulsed in a food processor
Directions
Tofu – Marinade
- Heat the oil in a small frying pan over low heat. When hot, remove from heat and add ginger, coriander, turmeric and garlic powder. Mix together well.
- Mix together Sambal Oelek, brown sugar and salt. Add spice mixture and stir well. Mixture will be a thick paste.
- Press tofu using either a tofu press or a plate weighted down with a couple of cans of tomatoes for 30 minutes.
- Cut tofu into 1/2 inch planks. Coat tofu planks with a smooth layer of the paste. Place in a resealable plastic bag and refrigerate for a minimum of 4 hours – or overnight.
- Remove from refrigerator 1 hour prior to grilling. Grill until nicely grill marked – about 4-5 minutes per side.
- Serve hot or at room temperature – do not refrigerate. Top each tofu plank with 1 tablespoon salsa.
Peanut Mango Salsa
- Mix all salsa ingredients together except peanuts. Refrigerate until needed.
- Mix in chopped peanuts right before serving.
- http://www.mvegetarianrecipes.ca/recipes/mains/508-2