Grilled Tofu with Okra

Instructions

1. 1

   Press the tofu blocks between paper towels with a heavy object for 15 minutes to remove excess moisture. Cut into 1-inch thick rectangular slabs and pat dry.

   Tip: Pressing tofu is crucial for achieving a crispy exterior when grilling.

2. 2

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

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

3. 3

   Heat 1.5 tablespoons of olive oil in a large skillet or grill pan over medium-high heat. Once shimmering, carefully place tofu slabs in the pan and cook for 4-5 minutes per side until golden brown. Transfer to a plate.

   Tip: Don't move the tofu around—let it sit undisturbed for a crispy crust.

4. 4

   Add remaining 1.5 tablespoons olive oil to the same pan. Add okra and cook for 6-8 minutes, stirring occasionally, until lightly charred and tender-crisp.

   Tip: The okra should have some browning for better flavor and texture.

5. 5

   Return the grilled tofu to the pan with the okra. Pour the glaze over both ingredients and toss gently to coat evenly. Cook for 1-2 minutes until the glaze reduces slightly and coats everything.

   Tip: Keep heat at medium to prevent the glaze from burning.

6. 6

   Drizzle with fresh lime juice and transfer to a serving platter. Garnish generously with sesame seeds and chopped scallions.

   Tip: The lime juice brightens the flavors just before serving.

7. 7

   Serve warm as a main course over steamed rice or with your favorite grain.

   Tip: This dish can be served hot, warm, or at room temperature.