Marinated Grilled Tofu
1 pound extra-firm or firm tofu
1 cup adobo sauce (or BBQ sauce or sauce of your choice)
Wrap tofu in a clean dishcloth or with several layers of paper towels. Place on a cutting board, place another cutting board on top, and weight with several cans. Press for 20-30 minutes. Slice tofu into three slices about 3/4 inch thick, and then cut each slice diagonally into two triangles. Put a layer of sauce in an 8 x 8 pan*. Top with a single layer of tofu slices. Spoon more sauce on top. You’ll use a total of 1/3 to 1/2 cup sauce. Reserve the remainder.
Refrigerate tofu for 1 hour or as long as a day.
Prepare coals. Grill tofu over medium heat, turning over every 5 minutes, until browned and firm, about 15 minutes total. Warm reserved sauce to serve with the tofu.
Adobo Sauceadapted from Rick Bayless’s recipe, found here.
2 ounces dried ancho peppers, or a mix of anchos and cascabels
2 tablespoons oil
3 cloves garlic, minced
3/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
2-1/2 tablespoon cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 cup vegetable broth
Remove stems and most of the seeds from the peppers. Heat oil in a large skillet and sauté peppers until fragrant, less than a minute per side. Transfer to a medium bowl. Pour 1-1/4 cup hot tap water over the peppers. Allow to soak for 20 minutes or more. Pour off excess oil and set pan aside.
Transfer peppers and all of their soaking water to a blender. Add remaining ingredients, except vegetable broth. Purée.
Transfer mixture back to skillet and simmer until the sauce has the consistency of ketchup. Stir in broth. Taste and adjust seasonings. Strain through a wire-mesh strainer into a small bowl.
Makes about 2 cups.