Vegan Grilling: Tofu

The New York Times recently showcased tofu recipes guaranteed to entice everyone, including those who may have had negative tofu experiences in the past. So fire up that grill and get cooking!

Spicy Tofu Marinade

1/4 cup soy sauce
1 tablespoon rice vinegar
1 teaspoon brown sugar
2 tablespoons mirin (sweet Japanese rice wine)
1 to 2 garlic cloves, to taste, minced or puréed
1 tablespoons minced or grated fresh ginger
1 teaspoon Asian chili paste or cayenne to taste
2 tablespoons dark sesame oil

Whisk together all of the ingredients in a bowl. Use as a marinade and/or dipping sauce for pan-seared, grilled or plain tofu.

Yield: 1/2 cup

Peanut-Ginger Sauce
Spread this sweet and pungent peanut sauce on seared, grilled or uncooked tofu. It also makes a nice dipping sauce for crudités or spring rolls.

3 tablespoons creamy unsalted, unsweetened peanut butter
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 to 2 teaspoons light brown sugar, to taste
1 1/2 teaspoon ginger juice (grate 1 tablespoon ginger, wrap in cheesecloth and squeeze)
Cayenne to taste
2 to 4 tablespoons warm water

In a small bowl, whisk together all the above ingredients. Thin out as desired with water. Brush or spoon onto sliced tofu (cooked or uncooked).

Yield: 1/2 to 2/3 cup