Grilled Tofu

Yes, as much as possible, don’t use plastic wrap or foil - they are not reusable or recyclable. Just follow the example of our mothers and grandmothers: put a plate that fits well on top of the bowl!

I haven't made this yet, but it sounds absolutely perfect for a sandwich or over rice. I don't use paper towels to press tofu anymore. I have a stack of old, clean dishtowels that I use instead. Also, I don't plan on covering with plastic wrap. Plastic is unstable when heated, even from the indirect heat of a hot sauce. I plan to use foil instead.

Thanks for fewer paper towels and perfect use for dish towels. No plastic wrap ! Let's keep up this direction.

Emily W: I saw this new recipe by Kay Chun listed on our schedule this week and had to try it out immediately, before it even published. Kay’s technique of letting the tofu soak in a hot marinade produces remarkably flavorful results. (I made rice to go alongside, but we had flour tortillas hanging around so I also made tacos, layering the tofu with a smear of chile mayo, avocado and broccoli. So good!)

Re: pressing tofu: try a tofu press, ex. "EZ Tofu Press" (from Amazon if you like). No waste of paper towels or water. Just screw the plates together with tofu between and in about 20 minutes you're done. Throw in the dishwater or just rinse. There are variations on the theme, some with ridiculous features that just raise the price.

For what it’s worth, my technique for pressing tofu is to wrap it in a dish towel and place it between two cutting boards. I place a couple of heavy books on top. Finally, I create a slight pitch toward the sink by propping up with a second folded dish towel. I use one of the cutting boards to slice the tofu later. Looking forward to trying this recipe, sans plastic wrap!

My family loved this preparation for tofu. I try to make 1 tofu meal per week, so I’m always quick to scan over the latest NYTs offerings. I followed the recipe but then served the tofu on whole wheat hamburger buns with slices of avocado, Asian cabbage slaw and spicy sriracha Mayo.

This works with a grill pan on the stove, roasted at 425 for 25 minutes, or broiled. I’ve tried all three ways!

OK, we get it. Cloth towels are indeed a good substitute for paper towels. But why do posters not read the multiple "use a cloth towel" posts, before commenting themselves?!?! Eco-boasting does not become us.

I paired this with jasmine rice and oyster sauce glazed broccoli, 10/10. The tofu marinade is perfect, I added extra garlic because I’m Greek and garlic is in my DNA. I love the taste of grilled tofu but alternatively you can marinade the tofu, and toss it in cornstarch then throw that bad boy in the oven at 400 for about 20 minutes for some crispy goodness.

I’ve made similar grilled tofu, and I’ve tried the frozen tofu technique for removing water. It works. The tofu changes color when it freezes, and the texture becomes denser—but it soaks up the marinade very well. Ultimately, I prefer getting the water out by placing a block on a plate and pressing it under the weight of two dinner plates, pouring off the collected water, slicing, and then pressing the slices between dish towels. The texture is less dense. Hot chili sesame oil’s a good addition

In areas where we are on water conservation restriction due to severe drought, paper towels really do make sense. If you use dish towels, you'll have to wash them after, and that takes water.

Why would you refrigerate if you wanted to keep the heat in? Can't you marinate at room temp?

I also have an EZ Tofu Press. It's one of the best purchases I have ever made.

Regarding sustainably pressing tofu: I put two tofu blocks on a plate, set another plate on top and then set a Dutch oven on top of that. Or use a lighter pot filled with canned goods or other heavy items. Drain after a half-hour. Plates just need a quick rinse afterward. For balance and maintaining structure, two tofu blocks is better than one.