The Vegan Grill- Ginger Sesame Tofu

At the end of a small reading class I participated in this quarter, we decided to celebrate our last meeting with food. I wanted to make something tasty, easy, and vegan… so finally I decided to make an old standby recipe for grilled tofu that I discovered years ago in Joann Stephaniak’s book “Vegan Vittles.” If you haven’t read it and are interested in vegan cuisine or are dairy or egg intolerant, it is an invaluable resource with some of my favorite tofu recipes of all time. Most, if not all the recipes, are easily adapted to be gluten free. (I substitute quinoa flakes for oats and make other substitutions as needed.) Some of my happiest memories involve sharing this tofu with friends, usually during the summer months. It’s best eaten outside, on a balcony, with other grilled vegetables (artichokes are perfect), and some perfectly prepared risotto or paella. But, in a pinch, you can bring the outside in and enjoy it in a small, cramped/cozy religious studies lounge. This time the menu included gluten free veggie summer rolls, an adaption of my peanut sauce (I’ve never had someone else follow one of “my” recipes before- it was kinda cool!), fresh organic oranges, and for dessert, sugar cookie symbols of patriarchy. (Use your imagination, it was a feminist theory readings class..) All but the cookies were gluten free. It was a delicious way to end the quarter, and I recommend this recipe for any celebration, especially one with vegan or vegetarian guests. (Although carnivores love this recipe too).

Yummy Grilled Tofu
Ingredients
1 lb of firm tofu (Chinese Style is best for this kind of recipe)

2 tbsp GF soy sauce (preferably San-J Low Sodium Tamari)
1 1/2 tbsp maple syrup
1 Tbsp rice vinegar
1 tbsp fresh ginger, grated
1 tbsp toasted sesame oil (we like a Japanese brand)
2 pressed cloves of garlic

Directions
Drain water from tofu, and cut horizontally in thirds or half. Wrap in towel and leave for 30 minutes or so until water has absorbed into towel.

Mix marinade ingredients, and marinate tofu for at least 30 minutes. If possible, grill, if not, broil or pan fry.

Makes a wonderful protein addition to salads, sandwich fillings, and perfect with rich rice dishes like risotto.

Notes
I’ve been making this recipe for years and it always goes over very well at parties. Very flavorful and easy.

Can be doubled for a crowd.

You may wish to brush or spray grill with oil, as the tofu can stick.


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12 Responses to “The Vegan Grill- Ginger Sesame Tofu”

  1. [...] Main Course Japan- Potato Salad with Cucumber, Carrot, and Lettuce Japanese Sweet Curry Rice (not GF) Korea- Grilled Sesame Tofu, marinated overnight China- Gyoza (not GF) [...]

  2. [...] Entree:Roasted Vegetables with Yummy Peanut Sauce Grilled Sesame Tofu (DH’s request) DH’s Brined shrimp [...]

  3. [...] I have always loved grilled vegetarian foods, and grilled artichokes and grilled marinated sesame tofu have been two of our signature party dishes for years. But for some reason, I’ve never spent all that much time in front of a grill myself, usually leaving it to DH. This summer all that came to an end when I started turning up the propane myself to grill all the vegetables I’ve been buying from the Farmer’s Market. I first used a spice rub on vegetables for By the Bay’s Event Cooking For Karina. It turned out so well, I began trying it with a myriad of other vegetables. My most recent creation involved a round Kabocha, Japanese green skinned pumpkin, a sesame oil spice rub, and an unexpected accompaniment of sundried tomato almond pate. And you know what? It was delicious! DH isn’t crazy about kabocha, but ever since I first had it in Japan in sweet, creamy mayo kabocha salad, I’ve been hooked on this sweet, rich cousin of the American pumpkin. Many grill restaurants in Japan offer you the opportunity to grill a host of vegetables, including kabocha right at the table. I’ve never been that crazy about the results, as pumpkin takes a while to cook and it usually ended up bland (with no GF sauces available) and undercooked, but when I incorporated my recent sesame oil spice rub technique, I came up with a new, favorite way to enjoy kabocha. Kabocha is really good for you, by the way, as it is “rich in beta carotene, with iron, vitamin C, potassium, and smaller traces of calcium, folic acid, and minute amounts of B vitamins.” But one thing I didn’t know is that while Kabocha is more common in Japan now than in the US, it actually originated in the US! Who would have thought it. According to my friend Wikipedia, “Kabocha originated on the American continental mass. Christopher Columbus found it and took it back to Europe along with tobacco, potatoes, and tomatoes. After that, the vegetable traveled around the globe and was brought to Japan from Cambodia on Portuguese ships in 1541, during the Azuchi-Momoyama period. Subsequently it became known as kabocha.”(Source for both: Wikipedia) Some tasters compare it to a cross between pumpkin and the sweet potato- but however you describe the flavor, it’s really delicious, and much easier to deal with than the larger American pumpkin. So, from America, to Japan, and back to America again- the kabocha has really gotten around! Today it’s grown all over the world, and even grown in California and Florida, so you should be able to find it at your local Asian market. Why not enjoy a well traveled food- and find some kabocha for yourself, today? [...]

  4. [...] Main Course Japan- Potato Salad with Cucumber, Carrot, and Lettuce Japanese Sweet Curry Rice (not GF) Korea- Grilled Sesame Tofu, marinated overnight China- Gyoza (not GF) [...]

  5. [...] Italian Fusion Risotto (variation) Grilled Sesame Tofu Roasted [...]

  6. [...] Grilled Ginger Sesame Tofu Recipe, Onigiri with a simple GF soy sauce drizzled avocado cube filling, and the sesame spinach recipe [...]

  7. [...] the DH cooks, Asian Grilled Sesame Tofu steamed sesame white rice szechuan pepper oil [...]

  8. [...] Wednesday: Japanese Miso eggplant Rice Grilled Sesame Tofu [...]

  9. [...] with this accompanying Ginger Peanut Sauce (Complete with pics from our 4th of July last year) My World-Famous Grilled Sesame Tofu Recipe a classic Gluten-Free Macaroni Salad Recipe Japanese potato salad Recipe Grilled Kabocha and [...]

  10. [...] peppers, or mushrooms (my grilled asparagus recipe) an allergy-friendly risotto w/ mushrooms Sesame grilled tofu medjool dates stuffed with walnuts two carrot cakes: one was a traditional, sugary Gluten-free cake [...]

  11. [...] Onigiri & Sesame Spinach SaladWednesday: Grilled Ginger Sesame Tofu, Roasted Broccoli, Waldorf [...]

  12. [...] as well. When introducing friends and loved ones to tofu I usually start off gently with my famous sesame-soy marinated grilled tofu. I haven’t met anyone yet who doesn’t love this recipe. At dinner parties I tend to [...]

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