Grilled Tofu with Fennel

Instructions

1. 1

   Press tofu between paper towels under a heavy object for 15 minutes to remove excess moisture, then slice into four equal slabs about 1 inch thick.

   Tip: Properly pressed tofu will absorb marinades better and develop a crispier exterior when grilled.

2. 2

   Pat tofu slabs dry with paper towels and brush both sides with 2 tablespoons of olive oil. Season with salt, pepper, and smoked paprika on all sides.

3. 3

   Preheat grill to medium-high heat (about 400°F). Place tofu slabs on oiled grill grates and cook for 5-6 minutes per side until golden grill marks form. Transfer to a warm plate.

   Tip: Use a grill mat if your tofu pieces are small to prevent them from falling through the grates.

4. 4

   On the same grill, arrange fennel quarters cut-side down and brush with remaining 2 tablespoons of olive oil. Grill for 4-5 minutes until lightly charred, then flip and cook another 4-5 minutes until tender.

   Tip: The fennel should caramelize but still maintain some firmness; avoid moving it around too much on the grill.

5. 5

   In a small bowl, whisk together minced garlic, lemon juice, fresh thyme, vegetable broth, and maple syrup to create a glaze.

6. 6

   Arrange grilled tofu and fennel on serving plates and drizzle the warm herb glaze over both components.

   Tip: You can warm the glaze gently in a small saucepan if desired for a more cohesive sauce.

7. 7

   Taste and adjust seasoning with additional salt and pepper as needed before serving.