Grilled Tofu with Spinach

Instructions

1. 1

   Wrap pressed tofu slabs in a clean kitchen towel and place between two plates with a weight on top for 15 minutes to remove excess moisture.

   Tip: Pressing tofu ensures a crispier exterior when grilled and better flavor absorption.

2. 2

   Mix cornstarch with 1 teaspoon of salt and 0.5 teaspoon of black pepper, then lightly dust both sides of each tofu slab with this mixture.

   Tip: The cornstarch creates a golden, crispy crust without added oil.

3. 3

   Heat 2 tablespoons of olive oil in a large grill pan or cast iron skillet over medium-high heat until shimmering.

   Tip: A properly heated pan prevents sticking and creates beautiful char marks.

4. 4

   Grill tofu slabs for 4-5 minutes per side until golden brown and marked, then transfer to a plate and set aside.

   Tip: Don't move the tofu too frequently; let it develop a crust before flipping.

5. 5

   In the same pan, reduce heat to medium and add the remaining 3 tablespoons of olive oil with minced garlic, cooking for 30 seconds until fragrant.

   Tip: Watch the garlic carefully to prevent burning, which would create bitterness.

6. 6

   Add the fresh spinach in batches, stirring constantly until completely wilted, approximately 3-4 minutes total.

   Tip: The spinach will release moisture, so stir to evaporate excess liquid.

7. 7

   Pour in the vegetable broth and fresh thyme, then simmer for 2 minutes to allow flavors to meld together.

   Tip: The broth keeps the spinach moist and adds subtle umami depth.

8. 8

   Whisk together the lemon juice, remaining salt, and red pepper flakes, then drizzle this mixture over the grilled tofu and spinach.

   Tip: Finish with a sprinkle of nutritional yeast for a savory, cheesy note if desired.

9. 9

   Plate the wilted spinach as a bed, top with grilled tofu slabs, and serve immediately while the tofu is still warm.

   Tip: Serve with crusty bread or over rice to soak up the flavorful pan juices.