Barbecued Tofu with Hoisin Sauce
2 min readEven tofu naysayers typically enjoy these tasty grilled morsels. In a pinch, whip up Quick Spicy Hoisin Sauce (page 140), or use prepared hoisin sauce.
MAKES 4 SERVINGS
1 pound extra-firm tofu, drained and rinsed
1⁄2 recipe Hoisin Sauce (recipe below), 1⁄2 cup Quick Spicy Hoisin Sauce , or 1⁄2 cup prepared hoisin sauce, plus additional, to serve
Chopped scallion greens (optional)
Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain off the excess water. Slice the tofu lengthwise into 6 slices (about 1⁄2 inch in thickness), then cut in half crosswise, for a total of 12 pieces. Transfer to a shallow dish large enough to hold the tofu slices in a single layer. Brush the tops with half the hoisin sauce. Turn and brush with remaining sauce. Cover and marinate at room temperature 1 hour, or refrigerate overnight.
Prepare a medium-hot charcoal or gas grill, or preheat a broiler. Position an oiled grill rack or oven rack 4 to 6 inches from the heat source. If broiling, lightly oil a large baking sheet and set aside. Alternatively, place a nonstick stovetop grilling pan with grids over medium-high heat.
Grill or broil the tofu slices until nicely browned, 3 to 4 minutes per side. Transfer to a serving plate and sprinkle with the scallion greens, if using, and serve warm or at room temperature, with additional hoisin sauce passed separately.
{PER SERVING} Calories 139 • Protein 11g • Total Fat 7g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 11g • Dietary Fiber 2g • Sodium 705mg
HOISIN SAUCE
Feel free to adjust the degree of sweetness and/or heat in this ever-popular Chinese barbecue sauce. For a sweeter version, add additional molasses or brown sugar. For a milder version, use less chili paste, or omit altogether.
MAKES ABOUT 1 CUP
1⁄2 cup reduced-sodium soy sauce
1⁄2 cup mashed cooked sweet potato or canned pumpkin puree
1⁄4 cup black bean sauce with garlic
2 to 3 tablespoons molasses
1 to 2 tablespoons dark brown sugar
2 teaspoons toasted (dark) sesame oil
2 teaspoons red wine vinegar
1 teaspoon Chinese chili paste, or to taste
1 to 2 tablespoons water, or as needed (optional)
Place all ingredients (except the water) in a food processor fitted with the knife blade, or a blender; process or blend until smooth and pureed. For a thinner sauce, add water as needed. Serve at room temperature. Sauce can be refrigerated, covered, up to 5 days.
{PER SERVING} (about 2 tablespoons, or 1/8 of recipe) Calories 53 • Protein 1g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 9g • Dietary Fiber 1g • Sodium 697mg
