Ingredients
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1 block of firm tofu, sliced into 4 slabs
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3-4 cloves garlic, finely chopped
3t bottled chili garlic sauce A handful (at least 3-4T) fresh basil, cut into ribbons A handful (at least 3T-4T) fresh cilantro, finely chopped 1-2T sesame oil 3T shoyu |
What To Do
Cut tofu in half, parallel to the cutting surface. It will look a little like two thin slices of bread. Then cut in half, perpendicular to the cutting surface. Each block will yield four thin slabs. Set aside on paper towels or a tofu plate to drain for about 15 minutes.
Using a 9" x 9" Pyrex baking dish, mix together all other ingredients. Lay tofu pieces in the baking dish and coat both sides. Let the tofu marinate ideally all afternoon, but for at least 30 minutes.
Grill until crispy on the outside and warm and squishy on the inside,
Using a 9" x 9" Pyrex baking dish, mix together all other ingredients. Lay tofu pieces in the baking dish and coat both sides. Let the tofu marinate ideally all afternoon, but for at least 30 minutes.
Grill until crispy on the outside and warm and squishy on the inside,
Notes
- Sriracha or sambal oelek are fine substitutes for garlic chili sauce. I’ve used both when I was out of chili garlic sauce.
- Additionally, our trusty Aunty Google notes that you can substitute harissa for chili sauce, but I have not vetted this.
