Grilled Tofu with Chimichurri Sauce
Appetizers • Japanese
Description
Grilled Tofu with Chimichurri Sauce
Ingredients
- Firm tofu 15 oz
- Cumin Seeds 1 teaspoon
- Chopped Parsley 1 cup
- Chopped Cilantro ½ cup
- Fresh oregano leaves 2 tablespoons
- Olive Oil ½ cup
- Wine Vinegar 2 tablespoons
- Coarse Salt to taste
- Ground Black Pepper to taste
- Vegetable Oil to taste
- Chili Pepper 1 piece
- Sea Salt to taste
Step-by-Step Guide
Step 1
Line a baking tray with 2 layers of paper towels, and place the tofu on top in a single layer. Add another 2 layers of paper towels on top and press down with a heavy skillet or another tray. Let it sit for 15 minutes to release excess moisture (this will make it easier to grill the tofu). Transfer the tofu to a low-sided tray.
Step 2
Meanwhile, toast the cumin seeds in a small skillet over medium heat for about 2 minutes, shaking the skillet often, until fragrant; set aside.
Step 3
Chimichurri Sauce: Blend the parsley, cilantro, and oregano in a blender. While blending, slowly drizzle in the olive oil and mix until smooth. Transfer the sauce to a small bowl, add the vinegar, season with salt and pepper, and mix well. Pour the sauce over the tofu and coat it thoroughly. Cover and refrigerate for at least 1 hour.
Step 4
Preheat the grill to medium heat. Lightly oil the grill grates. Transfer the tofu to the grill (do not pour the chimichurri sauce from the tray) and grill for about 5 minutes on each side, turning frequently, until charred in some spots; transfer to a plate. Drizzle with chimichurri sauce and sprinkle with toasted cumin seeds and sea salt.
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