Grilled Tofu
Yield
8 servingsPrep
50 minCook
30 minReady
80 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
tofu
firm |
|
| ¼ | cup |
orange juice
|
|
| 2 | teaspoons |
soy sauce, sodium reduced
|
|
| 1 | x |
noodles
cold and spicy, see recipe |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
tofu
firm |
|
| 59 | ml |
orange juice
|
|
| 1E+1 | ml |
soy sauce, sodium reduced
|
|
| 1 | x |
noodles
cold and spicy, see recipe |
*
|
Directions
Tofu, once pressed, grills beautifully.
Joanie pressed and marinated the tofu ahead of time; we grilled it on a portable hibachi.
Slice the block of tofu in half, then slice each half into four thick slabs.
Place a double layer of paper towels on a cutting board set over the sink.
Arrange tofu in one layer on the cutting board, then top with a clean dishtowel.
Place a second board on top, then a 4 to 5 pound weight, such as a thick phone book or heavy pot.
Let press 20 minutes.
Uncover tofu and place in one layer in a shallow baking dish .
Drizzle with orange juice and soy sauce.
Marinate at room temperature 20 minutes.
Broil or grill over hot coals until lightly browned, turning once.
Serve with Cold and Spicy Noodles.
