from Lynne Bryant
- Colorado, USA
This serves about four people and is done on an outdoor BBQ.
- 1 lb of extra firm tofu, sliced and then cut diagonally to give
about 3/8-1/2 thick, triangular slices
- 3 Tblsp tamari
- 2 Tblsp toasted sesame oil
- 2 Tblsp brown rice syrup
- 1 Tblsp rice vinegar
- 2 tsp minced garlic
- 2 tsp minced fresh ginger
Mix this well and then, coat first one side of the tofu slice,
then flip over. Do this with each slice. You will want these to
slices to soak up nearly all of the marinade and this takes all
day or overnight.
Heat the grill till it is hot. Brush the rungs with some oil (DO
NOT use a spray oil) and lay the slices on the grill. Turn the heat
down (if you have gas) or raise the rack. Watch carefully and fill
when they are toasted and you can see grill lines, flip them over.
Their triangular shape makes it easier to turn them over. You can
flip them four times, making those grilled cross hatch marks if
you would like to.
I don't serve these with any sauce, I don't believe they need it.
However, you are welcome to add BBQ sauce if that is what you would
Serve with corn on the cob, potato salad, vegan baked beans and
watermelon. This is good ol' American BBQ.