Ingredients

2 (14 to 16 oz) blocks firm or extra-firm tofu

2 tablespoon toasted sesame oil

2 tablespoon canola oil

2 tablespoon mirin (rice wine)

1 tablespoon low-sodium soy sauce

1 to 3 teaspoon chili paste with garlic

2 each Garlic clove, minced

1 teaspoon Minced fresh ginger

Preparation

  1. Wrap tofu in paper towels and squeeze gently to remove excess water. Pat dry
  2. Combine sesame oil, canola oil, mirin, soy sauce, chili paste, garlic, and ginger, and mix well.
  3. Cut each block of tofu lengthwise into 4 slices and brush on marinade. Let marinate for at least 1 hour at room temperature or up to 8 hours in the refrigerator.
  4. Prepare a medium-hot fire in the grill. Lightly oil grill grate or a vegetable grill rack.
  5. Grill tofu until browned and crusty, about 5 minutes per side. Serve hot, passing sesame dipping sauce at the table.