Grilled Tofu

Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. This grilled tofu makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado.

Ingredients

• 1

  (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)

• 2

  tablespoons safflower or canola oil, plus more for greasing grates

• 2

  tablespoons minced garlic

• 1

  tablespoon minced fresh ginger

• ⅓

  cup low-sodium soy sauce

• 2

  tablespoons turbinado sugar

• ½

  teaspoon black pepper

• 2

  tablespoons chopped scallions

Preparation

1. Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
2. In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
3. Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.
4. Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.
5. Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
6. Transfer tofu to a serving plate and spoon over the sauce. Serve warm.