Grilled Sesame Tofu

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Tofu soaks up the flavors of the marinade and then grills up to be nicely browned on the outside and creamy inside. This recipe requires draining time of 1-2 hours and a 24 hour marinating time. From the chicago trib

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Steps

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Drain tofu.

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Slice each block horizontally in half , arrange in a single layer on a baking sheet or tray lined with several thicknesses of paper toweling.

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Cover with more paper toweling and a second baking sheet or cutting board.

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Top with a heavy weight.

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Let stand 1-2 hours to remove excess moisture.

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Combine soy sauce , wine , vinegar , sesame oil , olive oil , chili oil , garlic and salt to taste in a non-reactive bowl.

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Mix well and set aside.

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Cut each piece of drained tofu into 4 rectangles.

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Arrange in a shallow non-reactive container , pour marinade over tofu.

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Cover.

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Refrigerate , turning occasionally , for at least 24 hours or up to 6 days.

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Return to room temperature before cooking.

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Prepare grill for moderate direct-heat cooking.

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Place 8 bamboo skewers in a shallow container and cover with water.

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Set aside to soak , about 30 minutes.

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Place sesame seeds over medium heat in a small skillet.

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Toast , shaking pan or stirring frequently , until fragrant , about 5 minutes.

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Ingredients

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extra firm tofu, soy sauce, red wine, rice vinegar, sesame oil, extra virgin olive oil, hot chili oil, garlic, salt, sesame seeds, green onions, vegetable oil