Grilled Tofu with Bean Sprout

Instructions

1. 1

   Press the tofu blocks between paper towels or in a tofu press for at least 15 minutes to remove excess moisture, which helps achieve a crispier exterior when grilling.

   Tip: The drier your tofu, the better the browning on the grill.

2. 2

   Cut each pressed tofu block into 4 equal slabs, approximately ½-inch thick. Brush both sides lightly with vegetable oil and season with a pinch of salt and pepper.

3. 3

   Heat a grill pan or outdoor grill to medium-high heat. Once hot, carefully lay tofu slabs on the grill and cook for 5-6 minutes per side until golden brown grill marks appear.

   Tip: Resist the urge to move the tofu; let it sit undisturbed for better browning.

4. 4

   While tofu grills, whisk together soy sauce, minced ginger, minced garlic, sesame oil, rice vinegar, and ¼ cup water in a small bowl to create the glaze.

   Tip: Make the glaze while the tofu cooks to save time.

5. 5

   Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the fresh bean sprouts and sauté for 2-3 minutes, stirring frequently until slightly wilted but still crisp.

   Tip: Don't overcook the sprouts; they should retain their crunch.

6. 6

   Pour the ginger-soy glaze into the skillet with the bean sprouts and toss gently to combine. Add the red chili flakes if using, and stir well. Remove from heat.

7. 7

   Transfer the grilled tofu slabs to a serving platter. Top each slice generously with the warm bean sprout mixture.

8. 8

   Garnish with sliced scallions and a sprinkle of sesame seeds. Serve immediately while the tofu is still warm and the bean sprouts maintain their texture.

   Tip: Serve with steamed rice or rice noodles for a complete meal.