Weather in the Lowcountry is temperamental in the summer, and unfortunately it reared its ugly head on Tuesday. We planned for grilled tofu and veggies and really try to stick to our plans, so we went ahead with dinner despite the blackening skies and rolling thunder.
About 3 minutes after starting the grill a typical summer downpour began— hard and without much warning. We made it through grilling the tofu and veggies with a photo to prove it (much to D’s chagrin).
Grilled Tofu and Veggies
rice wine vinegar
lime juice and zest
-1 block pressed tofu, cut into 2 pieces lengthwise
-1 medium zucchini, cut in circles about 1/4 inch thick
-1 onion, cut into 4 pieces so that each piece still has part of the root attached -necessary to keep it together on the grill (slice in half from end-to-end, then slice the pieces in half length-wise)
-cooked brown rice
Combine all ingredients for the marinade (you’ll need about 3/4 of a cup total) and add to a ziploc bag or tupperware container. Add your pressed tofu to the marinade–don’t cut up into smaller pieces or they’ll fall through the grill! Let it sit for 6-48 hours. About an hour before you’re ready to grill, add the zucchini and onion to the marinade.
For the dipping sauce, put about 1/4 of a cup of hoisin in a bowl and add about a 1/2 teaspoon of grated ginger, juice of half a lime, and the zest of about 1/4 a lime. Add sambal to taste–the flavors should be noticed but not overpower the sweetness of the hoisin. Set aside near the grill.
Heat the grill or a grill pan to medium-high. Grill the tofu, onions, and zucchini for about 5 minutes on each side until slightly crispy. Brush on a small amount of the dipping sauce to the tofu and let each side touch the grill until the sugar in the sauce can caramelize, adding more crunch. Take the veggies off the grill when they have grill marks and are cooked throughout, and remove the tofu when both sides have some crunch. Dice the tofu into 1/2 inch pieces and serve with the veggies and brown rice.