Grilled Tofu (Maki-dofu)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 or 2 regular Japanese tofu blocks, rinsed and patted dry vegetable oil



1 Cut tofu blocks in half horizontally or leave whole. Place between double layers of clean kitchen towels or several layers of paper towels. Place 1 to 2 pounds of weight on top to press and firm tofu for grilling. Press at least 1 hour, up to 4 hours. Change towels once. With your fingers, rub oil on both sides of tofu blocks.
2 Add a small amount of oil to a medium-size heavy skillet or a seasoned cast-iron skillet with raised ridges for stovetop grilling. Whip skillet evenly with oil. Place over medium-high heat. When hot, place 2 or 3 pieces tofu in skillet. Sear 1 to 2 minutes. If using ridged skillet, lift 1 end of tofu to check grill marks. When marks are medium golden brown, turn tofu over. Do not turn more than once or attractive grill marks from skillet will be uneven. Use tofu immediately, or cool, cover and refrigerate for use within 1 to 2 days. Gilled tofu will not fall apart when simmered in one-pot dishes.

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