Grilled Tofu with Cassava Root Medley

Instructions

1. 1

   Peel the cassava root with a sharp vegetable peeler and remove the fibrous core. Cut into 3/4-inch cubes and boil in salted water for 12-15 minutes until just tender but still holding their shape. Drain thoroughly.

   Tip: Don't overcook the cassava or it will fall apart on the grill.

2. 2

   While cassava cooks, press your tofu blocks between paper towels with a heavy weight for 30 minutes to remove excess moisture, then cut each block vertically into 4 steaks about 1 inch thick.

   Tip: Properly pressed tofu will develop a better sear and absorb flavors more effectively.

3. 3

   In a small bowl, whisk together soy sauce, maple syrup, lime juice, 1 tablespoon olive oil, minced garlic, cumin, and smoked paprika. Reserve half for basting later.

   Tip: This glaze adds both savory and subtle sweet notes to balance the earthy tofu.

4. 4

   Pat the drained cassava cubes dry with a clean kitchen towel. Toss with 2 tablespoons olive oil, salt, and pepper in a large bowl.

   Tip: Drying the cassava ensures it will crisp up rather than steam when cooking.

5. 5

   Heat a grill or grill pan to medium-high heat. Lightly brush tofu steaks on both sides with remaining olive oil and season with salt and pepper. Grill for 4-5 minutes per side until golden grill marks form, basting with the glaze during the last minute of cooking.

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

6. 6

   In a separate pan over medium-high heat, sauté the cassava cubes for 8-10 minutes, stirring occasionally, until golden and crispy on the edges. Add minced garlic in the last minute.

   Tip: The cassava should be caramelized on the outside for maximum flavor and texture.

7. 7

   Brush the scallions lightly with olive oil and grill for 2-3 minutes until charred and softened.

   Tip: Charred scallions add a pleasant bitter note that complements the sweet glaze.

8. 8

   Plate the tofu steaks, arrange cassava cubes and charred scallions alongside, then drizzle with the remaining reserved glaze. Finish with fresh cilantro and a squeeze of lime juice.

   Tip: Serve immediately while the tofu is warm and the cassava is still crispy.