Grilled Tofu with Corn and Cilantro-Lime Sauce

Instructions

1. 1

   Pat pressed tofu steaks dry with paper towels and brush both sides with 2 tablespoons olive oil. Season evenly with smoked paprika, cumin, salt, and pepper.

   Tip: Pressing tofu removes excess moisture, allowing it to develop a better crust when grilled.

2. 2

   Preheat a grill or grill pan to medium-high heat (around 400°F). Place tofu steaks on the grill and cook for 4-5 minutes per side until golden grill marks appear. Transfer to a plate.

   Tip: Don't move the tofu around too much; let it sit to develop that satisfying crust.

3. 3

   In the same grill pan, toss fresh corn kernels with 1 tablespoon olive oil, salt, and pepper. Grill for 5-7 minutes, stirring occasionally, until kernels are lightly charred and tender.

   Tip: Charring the corn brings out its natural sweetness and adds depth of flavor.

4. 4

   While corn cooks, make the cilantro-lime sauce: combine cilantro, minced garlic, lime juice, and remaining 1 tablespoon olive oil in a blender. Pulse until you reach a chunky sauce consistency. Season with salt and pepper to taste.

   Tip: Don't over-blend; a slightly textured sauce is more visually appealing and flavorful.

5. 5

   Arrange grilled tofu steaks on a serving platter. Top with charred corn kernels and thinly sliced red onion.

   Tip: The red onion adds a sharp contrast to the rich, smoky flavors of the grilled components.

6. 6

   Drizzle the cilantro-lime sauce generously over the tofu and corn. Serve immediately while warm and crispy.

   Tip: For extra freshness, add a squeeze of fresh lime juice just before serving.