Author Notes: We have a few different tofu factories here in Portland. They are really good, and many a trendy restaurant offers them as an option, many times as one of my all-time favorite Japanese dishes, Agedashi Tofu. Agedashi is tofu that is fried and served in a sweet dashi broth and topped with toppings ranging from bonito to green onions. I decided I would do a fusion version using a few different ingredients, some traditionally Japanese and some traditionally Vietnamese, and take out the frying to make this a healthy dish. I think it was a success and it’s super-cheap and simple to recreate at home. Tofu is a really great and versatile form of protein that can easily made into weeknight-friendly dishes. —Alexandra V. Jones
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Photo by James Ransom
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Photo by Alexandra V. Jones
Grilled Tofu with Vietnamese-Style Dipping SaucePrint Recipe
- 1 brick firm tofu, cut in large chunks, lightly salted and placed in a strainer, to release moisture, for about 20 minutes
- 1 tablespoon coconut oil, or cooking spray
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1 pinch dried Thai red chile flakes, or 1 small fresh Thai chile, minced
- 1 clove garlic, minced
- 2 scallions, sliced thinly
- 1/4 cup grated daikon radish
Preheat a griddle to 350° F or place a pan over medium-high heat. Spread coconut oil in pan to melt or spray prepared tofu with coconut oil spray, place on hot griddle. Brown tofu on each side for 5 minutes until golden and crispy.
Make sauce by combining, lime juice, fish sauce, sugar, and water. Stir until sugar is dissolved. You can also microwave it for 1 minute to make sure sugar dissolves fully, as a shortcut.
Add chile and garlic into sauce, stir well, and add tofu. Top with scallions and daikon. This is great with rice or on its own as an appetizer.
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This recipe was entered in the contest for Your Best Appetizer to Share with Friends
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