Grilled Tofu with Bamboo Shoot

Instructions

1. 1

   Press the tofu blocks between paper towels with a heavy weight for 10 minutes to remove excess moisture. Cut each block into 4 rectangular slabs about 3/4-inch thick.

   Tip: Pressing tofu is crucial for achieving better browning and texture on the grill.

2. 2

   Whisk together sesame oil, soy sauce, rice vinegar, ginger, half the minced garlic, maple syrup, and red pepper flakes in a small bowl to create the glaze.

   Tip: Reserve 2 tablespoons of glaze separately for finishing the dish.

3. 3

   Brush both sides of the tofu slabs with vegetable oil and season lightly with sea salt. Toss the bamboo shoot halves with a small amount of oil and salt.

4. 4

   Preheat your grill or grill pan to medium-high heat. Place tofu slabs on the grill and cook for 4-5 minutes per side until golden grill marks form, brushing with glaze halfway through cooking.

   Tip: Don't move the tofu too frequently—let it sit to develop those attractive char marks.

5. 5

   On the same grill, cook the bamboo shoot halves for 3-4 minutes per side until lightly charred and tender, brushing with glaze.

   Tip: Bamboo shoots cook faster than tofu, so add them after the tofu has been cooking for 2 minutes.

6. 6

   In a small pan over medium heat, warm the remaining vegetable oil and sauté the remaining minced garlic until golden and fragrant, about 1-2 minutes, stirring constantly.

   Tip: Watch carefully to prevent the garlic from burning, which would create a bitter taste.

7. 7

   Arrange the grilled tofu and bamboo shoots on serving plates. Drizzle with the reserved glaze and top with crispy garlic chips, sesame seeds, and fresh scallion slices.

   Tip: Add the scallions just before serving to maintain their fresh, bright flavor.

8. 8

   Serve immediately while the tofu is still warm, with steamed rice or noodles on the side if desired.