Not your mama’s fillet – it’s tofu!
I know what you’re thinking about this beautiful fillet. Except you’re wrong – it’s tofu!
This tamarind glaze is bright and flavorful – you will want to eat it with a spoon. But don’t. The bold glaze is prefect for the bland tofu. I don’t know why I have never cooked with tamarind before, but it will definitely stay on my pantry shelf now that I have used it. Bright, citrusy and slightly bitter, and adds tons of flavor and dimension to anything it is stirred into.
And this answers the question everyone is asking: Can you throw tofu on the grill? Answer: Please!
I like to have a vegetarian – even vegan – option when we barbecue for a crowd, and this is the perfect solution. Just make sure you use extra-firm tofu and then press out the water before cutting in 1-inch “steaks.” My method: wrap the block of tofu in a kitchen towel and then place between two plates. Let this sit on your counter top for about an hour, and the texture will be perfect for grilling – thick and creamy.
Happy Grilling Season!
— posted by Donna
2 tablespoons tamarind paste
2 tablespoons soy sauce
1teaspoon Sriracha sauce
1/4 cup ketchup
1/4 cup Mirin
2 garlic cloves, pressed
1 tablespoon grated ginger
1 tablespoon cornstarch
Combine all ingredients and whisk in a medium saucepan over medium high heat until mixture has thickened.
To make glazed grilled tofu, cut tofu into 1 inch slabs. Drizzle with oil. Grill on each side until lightly charred. Brush with glaze and then turn over and brush other side. Remove from grill and serve warm.
Check out other bloggers grilling tofu: