Grilled Tofu With Chipotle-Miso Sauce
Firm tofu marinated in a smoky-sweet chipotle and red-miso glaze, then grilled over indirect heat until browned and crisp.
🍳 Cook: 20 min
Ingredients
| 2 | chipotle peppers in adobo | |
| 2 tsp | 10 ml | adobo sauce |
| 1 tbsp | 15 ml | miso, preferably red |
| 2 tsp | 10 ml | vegetable or canola oil |
| 2 tsp | 10 ml | light brown sugar |
| 1 pound | 455 g | firm tofu |
| 1 tbsp | 15 ml | toasted sesame oil |
| 1 tsp | 5 ml | soy sauce |
| 1 | scallion, chopped |
Instructions
- In a measuring cup or small bowl, combine the chipotle peppers and their sauce, miso, vegetable oil, and brown sugar and mix well. Reserve 1 tablespoon of the marinade in another bowl and set aside.
- Line a work surface with paper towels. Arrange the tofu slices in a single layer, cover with another layer of paper towels, and press gently to blot dry.
- Place the tofu in a large container, pour the marinade over it, and gently turn to coat evenly. Refrigerate at least 1 hour and up to overnight.
- Stir the sesame oil and soy sauce into the reserved marinade and set aside.
- Prepare the grill: light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set the cooking grate in place, cover, and preheat 5 minutes.
- When the grill is hot, clean and oil the grate.
- Place the tofu slices over the cooler side of the grill, away from the coals. Cover and cook about 10 minutes. Carefully flip and grill until browned and crisp, about 10 minutes more. Transfer to a plate.
- Using a spoon or brush, coat each piece of tofu on both sides with the reserved marinade mixture. Sprinkle with scallions and serve right away.