Grilled Tofu with Cucumber

Instructions

1. 1

   Wrap pressed tofu blocks in paper towels and let sit for 10 minutes to remove excess moisture. Cut each block into 8 slabs about 1 inch thick.

   Tip: Pressing tofu ensures it gets crispy when cooked rather than steaming.

2. 2

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

   Tip: Prepare the glaze while the tofu is pressing to save time.

3. 3

   Heat olive oil in a large skillet over medium-high heat until shimmering.

   Tip: Use a non-stick or cast-iron skillet for best results.

4. 4

   Working in batches, carefully place tofu slabs in the hot skillet without overcrowding. Cook for 4-5 minutes on each side until golden brown and crispy.

   Tip: Don't flip too early—let each side develop a golden crust before turning.

5. 5

   Pour the prepared glaze over the cooked tofu in the skillet and gently toss to coat evenly. Cook for 2-3 minutes until the glaze caramelizes slightly.

   Tip: The sauce will thicken and coat the tofu beautifully if you let it reduce slightly.

6. 6

   Arrange cucumber ribbons on a serving platter and top with the glazed tofu.

   Tip: You can serve this warm or at room temperature depending on preference.

7. 7

   Sprinkle sesame seeds and sliced green onions over the top. Serve with lime wedges on the side.

   Tip: The fresh lime juice brightens all the flavors just before eating.