One of my favorite things about tofu is that it’s kind-of like the vegan version of chicken breast, in that it’s a completely blank canvas for whatever you want to season it with. Today, I thought of marinating it with my favorite asian flavor and pan grilling it to achieve a nice brown texture. Recipe below:
1 (14 oz) block of extra-firm tofu
- 2 tbsp sesame oil
- 2 teaspoons rice vinegar
- 4 teaspoons soy sauce
- 2 large cloves garlic, grated
- 1-inch piece ginger, grated
- 1/8 teaspoon black pepper
- 2 tablespoons toasted sesame seeds
- 2 scallions, green and white parts, thinly sliced on an angle
To drain the tofu, put it on a clean kitchen towel, cover it with a paper towel, and then a a heavy tray. Weigh the tray down with a heavy object (such as a bowl or book) and let it drain for 30 minutes.
To make the marinade, whisk together sesame oil, vinegar, soy sauce, garlic, ginger, and black pepper in a medium bowl. Cut the tofu in half so you have 2 blocks, then slice each block cross-wise into 6 equal slabs; put the sliced tofu in the marinade and let it sit in the fridge for 30 minutes, stirring occasionally.
Heat the pan over medium-high heat; add the tofu and fry until golden on both sides, about 3 minutes per side.
Serve garnished with scallion.