Grilled Tofu with Celery

Instructions

1. 1

   Press the tofu blocks between paper towels with a heavy weight for 15 minutes to remove excess moisture, which helps achieve a crispier exterior when grilled.

   Tip: Use a cast iron skillet weighted with cans or a tofu press for even pressure distribution.

2. 2

   Cut each pressed tofu block into 4 thick steaks about 3/4-inch thick. Pat dry with fresh paper towels.

3. 3

   In a small bowl, whisk together soy sauce, rice vinegar, minced ginger, minced garlic, sesame oil, and maple syrup to create the glaze. Set aside.

   Tip: This glaze can be prepared up to 2 hours in advance and stored in the refrigerator.

4. 4

   Preheat your grill or grill pan to medium-high heat (around 400°F). Brush the grill grates with oil to prevent sticking.

   Tip: If using a grill pan indoors, ensure good ventilation as the high heat will create some smoke.

5. 5

   Brush both sides of each tofu steak lightly with olive oil and season with a pinch of salt. Place on the hot grill and cook for 5-6 minutes per side until golden grill marks appear.

   Tip: Resist moving the tofu too early; let it sit for 5 minutes before flipping to develop a nice crust.

6. 6

   In the final minute of cooking, brush the tofu generously with the prepared glaze on both sides, allowing it to caramelize slightly.

7. 7

   On a separate area of the grill or in a grill pan, toss the celery pieces with 1 tablespoon of olive oil and a pinch of salt. Grill for 8-10 minutes, stirring occasionally, until tender with light char marks.

   Tip: You can start the celery at the same time as the tofu; just place it on a cooler section of the grill.

8. 8

   Transfer the grilled tofu and celery to a serving platter. Drizzle any remaining glaze over the top and garnish with sesame seeds, sliced green onions, and red chili flakes if desired.

   Tip: Serve immediately while the tofu is still warm for the best texture contrast.