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Sesame-Grilled Tofu

This recipe is adapted from "The Vegetarian Grill" (Harvard Common Press, $14.95) by Andrea Chesman.

2 pounds firm or extra-firm tofu
2 tablespoons toasted sesame oil
2 tablespoons canola oil
2 tablespoons mirin (sweet rice wine)
1 tablespoon soy sauce
1 to 3 teaspoons chili paste with garlic
2 cloves garlic, minced
1 teaspoon minced fresh ginger

Wrap the tofu in a clean cotton kitchen towel. Place a heavy weight on top (such as a cutting board weighted with a heavy juice can). Set aside for at least 30 minutes to allow the excess water to drain from the tofu.

Combine the sesame oil, canola oil, mirin, soy sauce, chili paste, garlic and ginger, and mix well.

Slice each block of tofu lengthwise into 4 slices and brush on the marinade. Let marinate for at least 1 hour at room temperature or up to 8 hours in the refrigerator.

Prepare a medium-hot fire in the grill. Lightly oil the grill grate or a vegetable grill rack. Grill the tofu until browned and a slight crust forms, about 5 minutes on each side. Serve hot. Makes 4 servings.

Thursday, August 09, 2001

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