Grilled Tofu Steak with Teriyaki Glaze and Edamame

Instructions

1. 1To prepare the tofu, first press the 1 block of Extra Firm Tofu for at least 15 minutes to remove excess water. Once pressed, carefully cut the 1 block of tofu into 1.27 cm thick slices.
2. 2For the teriyaki glaze, combine the 1/4 cup of Soy Sauce, 2 tbsp of Mirin, 1 tbsp of Brown Sugar, 1 clove of minced Garlic, 1/2 tsp of grated Ginger, and 1 tsp of Sesame Oil in a small bowl. Whisk these ingredients together until the brown sugar is fully dissolved and the mixture is well combined.
3. 3Preheat a grill to medium heat, aiming for a temperature between about 175°C and about 205°C (175°C and 200°C).
4. 4Brush both sides of the 1.27 cm thick tofu slices with some of the prepared teriyaki glaze. Carefully place the glazed tofu slices onto the preheated grill. Grill for 4 to 5 minutes per side, until grill marks appear and the tofu begins to turn golden brown.
5. 5During the last 2 to 3 minutes of grilling, brush the tofu slices again with the remaining teriyaki glaze. Continue to grill until the glaze is slightly caramelized and the tofu is heated through, appearing golden brown and slightly crisp.
6. 6While the tofu grills, prepare the edamame. In a medium pot, bring enough water to a rolling boil to cover the about 450 g of Edamame. Add the about 450 g of Edamame to the boiling water and cook for 3 to 5 minutes, or until the edamame pods are tender and bright green. Carefully drain the edamame well.
7. 7Serve the grilled tofu steaks immediately alongside the steamed about 450 g of edamame.

Related Guides