Grilled Tofu with Carrot and Ginger Glaze

Instructions

1. 1

   Press the tofu blocks between paper towels with a weight on top for 15 minutes to remove excess moisture, then cut each block into 4 thick rectangular slices.

   Tip: Pressing the tofu ensures it will develop a golden crust when grilled rather than steaming.

2. 2

   Whisk together soy sauce, rice vinegar, maple syrup, ginger, garlic, and sesame oil in a small bowl to create the glaze. In another bowl, mix cornstarch with water to form a slurry.

   Tip: The glaze can be made up to 2 hours ahead and stored in the refrigerator.

3. 3

   Preheat a grill or grill pan to medium-high heat and lightly oil the grates. Pat the tofu slices dry and grill for 4-5 minutes per side until golden grill marks appear, then set aside on a plate.

   Tip: Don't move the tofu around while grilling; let it sit undisturbed to develop a proper crust.

4. 4

   Add the carrot batons to the grill with a light oil coating and cook for 8-10 minutes, turning occasionally, until tender with light charring.

   Tip: For even cooking, arrange carrots perpendicular to the grill grates so they don't fall through.

5. 5

   Pour the prepared glaze into a small saucepan over medium heat and bring to a gentle simmer.

6. 6

   Slowly whisk the cornstarch slurry into the simmering glaze, stirring constantly, until it thickens slightly (about 1-2 minutes).

   Tip: The glaze should coat the back of a spoon but still flow freely.

7. 7

   Arrange the grilled tofu slices on a serving platter, surround with the grilled carrots, and drizzle the warm glaze over everything.

8. 8

   Sprinkle with sesame seeds and fresh scallions, then serve immediately while the tofu is still warm.

   Tip: For extra flavor, toast the sesame seeds in a dry pan for 2 minutes before sprinkling.