Grilled Tofu Steak

Rich Landau treats his tofu like steak, coating it with a spice rub and then searing it in a skillet over high heat. If you drain the tofu a bit instead of wringing it of all its moisture and then give it a nice sear, you’re left with the perfect crispy-on-the-outside, soft-on-the-inside texture.

16 oz block of tofu, cut into 3 equal slabs
1/4 cup tamari soy sauce
1/2 cup canola oil
1 tsp white pepper
1/4 cup toasted sesame oil
1/4 cup kochujang red chile bean paste
1 tsp white pepper
2 tbsp ginger, skin removed and grated or minced
1 garlic clove
2 tbsp sugar
1 tbsp water

Whisk together the marinade ingredients and cover the tofu with the marinade for at least 1 hour, preferably overnight.

Preheat the grill to high.

Meanwhile, in a blender, combine all sauce ingredients until smooth.

Grill each side of tofu on high for about 2 to 3 minutes, being careful not to let it char too much.

Once flipped, brush the top of the tofu with the kochujang sauce mixture. 

Let the sauce absorb for a minute and then remove the tofu from the grill.