Grilled Tofu Steaks with Peanut Glaze
Thick slabs of extra-firm tofu are grilled until golden and brushed with a savory Thai-style peanut glaze, served over jasmine rice with pickled cucumbers and fresh herbs. Plan ahead: press the tofu for at least 30 minutes before cooking.
Ingredients
- 28 oz extra-firm tofu, pressed, sliced
- 1/3 cup natural creamy peanut butter
- 3 tbsp soy sauce
- 2 tbsp fresh lime juice
- 2 tbsp maple syrup
- 2 tsp sriracha sauce
- 2 cloves garlic clove, minced
- 1 tsp fresh ginger, grated
- 4 tbsp warm water
- 2 tsp toasted sesame oil
- 2 cups jasmine rice (cooked)
- 1 English cucumber, thinly sliced
- 2 tbsp rice vinegar
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 cup roasted peanuts, roughly crushed
Instructions
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1
Press 28 oz extra-firm tofu by wrapping in a clean kitchen towel and placing a heavy skillet on top for at least 30 minutes. Slice into thick steaks about 3/4 inch each.
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2
In a bowl, whisk together 1/3 cup natural creamy peanut butter, 3 tbsp soy sauce, 2 tbsp fresh lime juice, 2 tbsp maple syrup, 2 tsp sriracha sauce, 2 cloves minced garlic clove, 1 tsp grated fresh ginger, 2 tsp toasted sesame oil, and 4 tbsp warm water until smooth. Thin with a little more water if needed. Reserve half the sauce for serving.
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3
Toss 1 thinly sliced English cucumber with 2 tbsp rice vinegar and a pinch of salt. Let sit while you grill.
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4
Preheat grill to medium-high heat (about 400 degrees F). Brush the grates thoroughly with oil.
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5
Brush the tofu steaks on both sides with the peanut glaze. Grill for 4-5 minutes per side, brushing once more after flipping, until golden with clear grill marks.
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6
Serve the tofu over 2 cups jasmine rice (cooked), drizzled with the reserved peanut sauce. Top with pickled cucumber, 1/4 cup roughly chopped fresh cilantro, and 1/4 cup roughly crushed roasted peanuts.