Grilled Tofu with Ginger-cilantro sauce

Serves: 4

2 packed cups (500 ml) cilantro leaves

1/4 cup (60 ml) plus 1 tbsp (15 ml) vegetable oil

1/2 jalapeno pepper, seeded and coarsely chopped

1 tsp (5 ml) peeled ginger root, finely grated

2 tbsp (30 ml) fresh lime juice

3 scallions (green parts only), cut into 1-inch (2.5 ml) pieces

Kosher salt or coarse sea salt

Black pepper

14 oz (400 g) extra-firm tofu, drained, pressed and cut into 12 pieces (see note)

1. Prepare grill for direct heat: Preheat to medium, about 325-350 F (160-175 C).

2. Meanwhile, combine the cilantro, 1/4 cup (60 ml) of the oil, jalapeno, ginger, lime juice and scallion greens in a blender; purée until smooth, stopping to scrape down the sides of blender jar as needed. Taste, and season lightly with salt and pepper, or as needed.

3. Use the remaining 1 tbsp (15 ml) of oil to brush the tofu pieces, then season lightly with salt and pepper. Place them on the grill; close the lid and cook for a total of 4-6 minutes, using tongs to turn them over halfway through. The tofu should have nice grill marks.

4. Transfer to a serving plate; brush generously with the ginger-cilantro sauce or spoon half of it on top. Pass the remaining sauce at the table.

Note: To press excess moisture from the tofu, wrap the block in paper towel or a clean dish towel. Place a plate on top, then a weight, such as a large can of tomatoes. Let it sit for about 1 hour and up to 4 hours.

Adapted from Martha Stewart’s Grilling: 125+ Recipes for Gatherings Large and Small (Clarkson Potter, 2019).