I find myself eating a third of the marinated slices even before they make it into the oven. The ungrilled version has more bite, less crispiness and a whole lot more intense flavour.
Serves 3 to 4
Ingredients
500 grams firm tofu, sliced into slabs (about 1 centimetre thick)
¼ cup soya sauce
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 tablespoon sriracha
In a container, preferably rectangular, or a large Ziplock bag, mix all the wet ingredients.
Place the sliced tofu carefully inside, making sure each piece is coated with the marinade. Refrigerate at least 4 hours or overnight.
Preheat oven on broiler mode and position rack near the top, but not at the highest rack.
Arrange tofu in a single layer on a tray lined with foil or parchment paper. You can save the marinade to use as a sauce.
Broil the tofu for 8 to 10 minutes until browned at the edges and slightly puffy.
Flip each piece and broil for another 6 to 8 minutes, keeping an eye on the oven to make sure nothing is burning.
Allow to cool slightly. Serve as is or with sesame seeds, spring onions, seaweed, shichimi togarishi and/or the saved marinade.
Recipe adapted from The Pig & Quill.