Description
This recipe is very easy to double, though you don’t need quite double the marinade: About 1 1/2 times the marinade is perfect for four packages of tofu.
Ingredients
- 2 (14 ounce) packages extra-firm tofu, drained
- ½ cup sherry vinegar
- ½ cup low-sodium soy sauce
- ⅓ cup olive oil
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper (Optional)
- ½ teaspoon dried marjoram or thyme (Optional)
- ¼ teaspoon black pepper
Instructions
- Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
- Meanwhile
- mix vinegar
- soy sauce
- olive oil
- garlic powder
- salt
- cayenne
- marjoram
- and black pepper together in a small bowl.
- Cut each piece of tofu crosswise into 6 thick slices; place in a baking dish. Pour marinade over tofu
- turning to coat
- and chill
- covered
- turning occasionally
- for at least 30 minutes or up to 48 hours. Longer is better
- but shorter is totally fine.
- Preheat an outdoor grill or charcoal grill for high heat. Reduce heat to medium and lightly oil the grate.
- Remove tofu slices from marinade and shake off excess; reserve remaining marinade to make the sauce.
- Cook tofu on preheated grill
- turning once
- until well browned but before grill marks get black
- 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm.
- Bring reserved marinade to a boil in a saucepan; simmer until it reduces to about 1 cup
- about 2 minutes. Pour over tofu and serve hot
- warm
- or at room temperature.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 1 hr 25 mins
Servings: 6