Tofu marinated in sesame oil and rice vinegar with scallions
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | (1-lb) \"firm\" tofu; drained |
| 2 | tablespoons | Dark sesame oil |
| 3 | tablespoons | Rice vinegar or distilled white vinegar |
| 4 | tablespoons | Tamari; or soy sauce |
To prepare the tofu: Cut the drained tofu into four ¾-inch slices. [That is, take each of the two tofu "slabs" and cut length-wise into thinner slabs. Given the size of the block of tofu we buy, we actually cut each block into 3 slabs, each approximately 3" x 3" x ¾".] Mix the sesame oil, rice vinegar, and tamari. Marinate the tofu, turning frequently, for 1 hour. Soak 2 wood skewers in water for 15 minutes or so. With the tofu pieces lying flat, insert the skewers parallel to each other horizontally into the tofu [kind of like inserting "popsicle sticks"].
To grill: Cook 5 minutes, turn, and cook another 8 minutes, until the outside is slightly crispy and brown.
Posted to JEWISH-FOOD digest by Shaul and Aviva Ceder <ceder@...> on Dec 24, 1998, converted by MM_Buster v2.0l.