If I hadn’t started making copycat Mai Tais from Mac’s Shack in Wellfleet, and if they hadn’t turned out to be the best thing ever, this tofu would be my most-requested recipe of the summer.
I have been making it all the time, for groups both vast and small, and it is tangy, smoky, and perfect. Always good and always loved by all. Plus, easy-peasy. I cannot recommend it enough.
Happy fourth, my lovies. Stay cool (Ponyboy). xo
Perfect Grilled Tofu
This recipe is very easy to double, and you don’t really need to quite double the marinade: about 1 ½ times the recipe is perfect for 4 packages of tofu.
2 (12-ounce) packages extra-firm tofu
½ cup sherry vinegar (This is not the same as cooking sherry. I want to say, "Or a different kind of vinegar," but cannot bring myself to. However, if you try it with a different kind, please report back. I'm sure it will be great.)
½ cup soy sauce
½ cup olive oil
1 teaspoon garlic powder (or 2 cloves garlic, pressed)
½ teaspoon kosher salt (or ½ as much table salt)
½ teaspoon cayenne (or not, if you don’t want or have)
½ teaspoon dried marjoram or thyme (or not, if you don’t want or have)
Begin by pressing out the extra moisture from the tofu: remove each slab from its aquarium, wrap them in a clean dish towel, and put something heavy on them. I like to use a baking sheet with a full tea kettle on it. Leave it like this for, oh, 5 to 45 minutes. Longer is better, but shorter is totally fine.
Meanwhile, mix together the remaining ingredients.
Cut each piece of tofu into 6 slabs, and put it all in a dish or Ziplock bag for marinating. Pour the marinade over the tofu, cover it, refrigerate it, and leave it to marinate for 30 minutes to 48 hours, turning it occasionally to get all the surfaces saturated. Longer is better, but shorter is totally fine; I probably average around 4 hours, but when I’ve done it for 24, it was amazing.
Oil your grill, preheat it at high, and then turn it down to medium (or do whatever the equivalent is, if you’re using charcoal or a fire-breathing dragon). Put the tofu on the grill (reserve the marinade) and cook it, turning, until it’s well browned, but before the grill marks get black (10-15 minutes total). This from Michael: “There’s a time when it goes from white to beige, but it’s still not done, even though it has grill marks. It needs to get really dark brown before it seems cooked.” (What? I don’t know.)
Now put the tofu back in the dish, and pour the reserved marinade back over it, and eat hot, warm, room-temperature, or cold. Sometimes, and I know this is annoyingly vague, I reduce the marinade a little by boiling it in a small pot, but sometimes I think that’s just so I have something to do while Michael’s cooking it. It is great either way.