Wednesday, September 4, 2013

Grilled Tofu with Wasabi Honey Glaze


In my quest to make you believe (and maybe myself, too) that I have a somewhat healthy way of cooking and eating - which I'm totally failing at because apples are not healthy when you eat them with cream cheese - I present to you (if there even is a "you") tofu. However, tofu is not really healthy at all. Tofu is made of soy and I think soy is actually bad for you. Something about it disrupting your endocrine system. Hormones going berserk. So in an ever-failing quest to be healthy, I give up. Tomorrow I'm posting something about mixing sugar with sugar and topping it with white flour and chocolate chips. Not really. But close. 


So, if you'd like to be pseudo-healthy, like me, get yourself a block of soy. Drain it on a paper towel for about 5 minutes. Good boy. 
Do you store your ginger in the freezer? Best Rachael Ray tip, ever. I buy a large hand of ginger at the grocery store, chop it into 1" pieces and freeze until ready to use. When I need a chunk I throw it in the micro for a minute and boom. Fresh ginger. Yum. I always leave the peel on when I chop it up. You should, too.

Tofu marinade. You'll want to marinate your tofu all day. My tofu marinaded for about 3 hours and I was wishing the flavor was stronger. 

Tofu slices. Getting yummier (that's a word). 

And the glaze. I thought the glaze would be too strong for the cuties in my life, but it was very mild. Kid approved. I've made this recipe without the glaze before and it still rocked my world. Your choice. Aren't I kind? 


Printable Recipe Here

Grilled Tofu with Wasabi Honey Glaze
serves 4

1/4 cup tamari
1/4 cup fresh ginger, minced
1 small shallot, chopped
2 tablespoons sesame oil
1/4 cup rice vinegar
1 lb. extra firm tofu, drained, sliced into 1/2" thick slices
1 tablespoon wasabi (powder or paste)
2 tablespoons honey

Prepare marinade: In a shallow dish combine tamari, ginger, shallots, sesame oil and rice vinegar. Place tofu cutlets in dish and coat both sides with marinade. Cover and refrigerate for at least 8 hours and/or up to overnight.

Prepare glaze: Combine wasabi and honey in a small mixing bowl. Add water as needed to form a thick glaze. 

Prepare grill: Coat grill grates with cooking spray or oil to prevent sticking. Preheat grill over medium-high heat. Arrange tofu cutlets on grill or in a large skillet and cook on both sides until outside is lightly browned and center is cooked through, about 3 minutes per side.  During the last 1 minute of cooking baste cutlets on both sides with glaze. Carefully remove to platter.

To serve: Plate hot tofu cutlets atop hot brown rice and sprinkle with toasted sesame seeds, if desired.

 

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