Photo: Greg Dupree; Styling: Ginny Branch
Active Time
10 Mins
Total Time
20 Mins
Yield
Serves: 6

This grilled tofu dish gets its spicy notes from fresno chiles and also gets a smokey tang from the grill. A key to flavorful tofu is in the sauces and seasonings used, and this spicy peanut sauce pairs exceptionally well here. 

How to Make It

Step 1

Preheat grill to high (450°F to 550°F). Cut each tofu block in half lengthwise to make 4 (about 1-inch-thick) slabs. Wrap each slab in several layers of paper towels or kitchen towels. Let stand 10 minutes to drain excess liquid. Remove towels. Lightly brush tofu with grapeseed oil. Sprinkle 1 tablespoon of the brown sugar evenly over tofu. Sprinkle with pepper and 1/2 teaspoon of the salt.

Step 2

Pulse cilantro, peanuts, olive oil, sesame oil, vinegar, garlic, chili, ginger, lime juice and remaining 1 tablespoon brown sugar and 1/2 teaspoon salt in a food processor until finely chopped.

Step 3

Generously oil grill grate with grapeseed oil. Grill tofu until grill marks appear, 2 to 3 minutes per side. Cut each slab into 3 triangles. Serve with peanut sauce.

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