Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 308 :: Heat Without Meat
Malaysian Grilled Tofu
Method: Direct Grilling
Advance
Preparation: 
The sauce can be made several hours ahead.
Category: Vegetarian
Ingredients:
For the sauce:

2 tablespoons vegetable oil
3 - 5 cloves garlic, minced
2 small shallots, minced (about 2 tablespoons)
A 1-inch piece of fresh ginger, peeled and rough chopped
1 tablespoon minced fresh cilantro
4 tablespoons Malaysian or Chinese chile paste
4 tablespoons palm sugar or light brown sugar
1/2 cup hoisin sauce
1 teaspoon MSG (optional)
4 tablespoons finely chopped roasted peanuts, plus 2 tablespoons for garnish
2 tablespoons sesame seeds

1 large or 2 small cucumbers, peeled and seeded
1/2 fresh pineapple, peeled
2 cups fresh mung bean sprouts

2 pounds fried or fresh tofu (extra firm)


Directions:
Make the sauce. Heat the oil in a wok or shallow saucepan over medium-high heat. Add the garlic, shallot, ginger, cilantro, and shrimp paste (if using) and fry until fragrant and lightly browned, 3 minutes. Stir in the chile paste and sugar and fry for 1 minute. Add the hoisin sauce, MSG if using, 4 tablespoons of peanuts, and sesame seeds and cook for 1 minute. Add 6 tablespoons of water and simmer the sauce over medium heat until thick and richly flavored, 5 minutes, stirring often. The sauce can be made several hours ahead and stored at room temperature.

Cut the cucumbers widthwise into 1-1/2 inch pieces. Cut each piece lengthwise into 1/4-inch sticks. Cut the pineapple crosswise into 1/4-inch slices. Cut each slice into sticks 1-1/2 inches long and 1/4 inch wide. Arrange the cucumber, pineapple, and mung bean sprouts in piles on a platter.

Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.

Lightly brush each tofu piece on both sides with a little of the chile sauce. Spoon the remaining sauce into a bowl and sprinkle with the remaining 2 tablespoons of chopped peanuts.

Arrange the tofu pieces on the grate and grill until nicely browned on both sides, 2 to 4 minutes per side. If you like, give each piece a quarter turn after 1 minute to lay on a crosshatch of grill marks.

Transfer the tofu to the platter and serve at once. Eat the grilled tofu with the sauce spooned over it, alternating with bites of crisp cool cucumber, pineapple and bean sprouts.

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