Grilled Tofu with Spicy Peanut Sauce

Milwaukee Health - - NUTRITION ALCOHOL -

Ac­tive: 10 min­utes To­tal: 20 min­utes Serves: 6

2 14.5-oz. pack­ages wa­ter­packed ex­tra-firm tofu Grape­seed oil 2 Tbsp. light brown sugar 1/2 tsp. black pep­per 1 tsp. kosher salt 1/4 cup loosely packed cilantro leaves 3 Tbsp. salted peanuts Tbsp. ext.-vir­gin olive oil Tbsp. toasted se­same oil Tbsp. rice vine­gar 1 clove gar­lic 1 red Fresno chili, seeded and chopped 2 tsp. chopped fresh gin­ger 1 tsp. fresh lime juice

One: Pre­heat grill to high (450°F to 550°F). Cut each tofu block in half length­wise to make 4 (1-inch) slabs. Wrap each slab in sev­eral lay­ers of pa­per tow­els or kitchen tow­els. Let stand 10 min­utes to drain ex­cess liq­uid. Re­move tow­els. Lightly brush tofu with grape­seed oil. Sprin­kle 1 ta­ble­spoon brown sugar evenly over tofu. Sprin­kle with pep­per and 1/2 tea­spoon of the salt.

Two: Pulse cilantro, peanuts, olive oil, se­same oil, vine­gar, gar­lic, chili, gin­ger, lime juice and re­main­ing 1 ta­ble­spoon brown sugar and 1/2 tea­spoon salt in a food pro­ces­sor un­til finely chopped.

Three: Gen­er­ously oil grill grate with grape­seed oil. Grill tofu un­til grill marks ap­pear, 2 to 3 min­utes per side. Cut each slab into 3 tri­an­gles. Serve with peanut sauce.

PER SERV­ING: 298 calo­ries, 22g fat (3g sat­u­rated), 0mg choles­terol, 0g fiber, 14g pro­tein, 12g carbs, 421mg sodium, 2mg iron, 106mg cal­cium ◆

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