Last night I grilled tofu for the time. And actually, I've only ever cooked tofu a few times. The secret I suppose is marinating it overnight so it actually has a lot of flavor. I was really stoked on how this recipe turned out (how could it be bad if it came from Bon Appéttit anyway?).
I flagged this recipe a while back but could never find white miso paste in the grocery store. I didn't realize I needed to look in the refrigerated section...oops! Now I'm excited to use the paste for other recipes.
Sriracha-Filled Tofu
Bon Appétit (June 2011)
Serves 4
Ingredients
1 14-16 ounce container of extra firm tofu
3/4 cup Sriracha
1 TBS roasted sesame seeds (I was lazy and just used toasted sesame oil instead)
1 TBS soy sauce
1 TBS white miso paste
Chopped scallions (a few, at least)
2 garlic cloves
Directions
Cut tofu into 1" blocks. Drain well on paper towels.
Put Sriracha, sesame seeds (or sesame oil in my case), and white miso paste in a blender with a few chopped scallions and the garlic cloves. Blend with water until smooth. (I didn't add any water - I just blended in a food processor!). Reserve some for dipping. Marinate the tofu in the rest overnight.
Grill tofu, brushing with sauce. Sprinkle with roasted sesame seeds and scallions.
______________________
I haven't been making much lately because of how much I've been working, but have at least managed to cook a ton of meals so far this summer. I've been working full time to crank out of my projects before I leave for three weeks.
This weekend Eric and I fly up to Pennsylvania to visit family and I'll stay an extra while to help my family work in my grandma's gardens. And on my flight back, I'm stopping over in DC for a few days to visit Jess & Keeley (CAN'T WAIT!!).
This summer hasn't really felt like summer yet because I'm working so much and we've been fortunate to have decent weather here in Austin. I'm amazed that it's late June and I haven't felt like I'm melting yet.
More later from PA!
