BBQ Heresy: Grilled Tofu

I have a friend who is a vegetarian. I don't know why and I don't understand the lifestyle. But then again, she doesn't understand my lifestyle either. When we talk about barbeque she's always after me to include vegetables in the cook.

So, here today, to make Maria happy, here's a recipe for Grilled Tofu. May Aetna, Balder, Belenus, Camaxtli, Futsu-Nushi, Hine-i-tapeka, Eate, Gerra, Ometecuhtli and all the other fire gods forgive me.

Grilled Tofu With Ginger-Soy Dressing

• 3 pounds firm tofu, each cake cut crosswise into six 1/4-inch-thick slices
• 1/4 cup soy sauce
• 2 teaspoons dark sesame oil
• 2 tablespoons vegetable oil, plus more for brushing
• 1 to 1 1/2 tablespoons finely grated fresh ginger
• 2 scallions, trimmed and cut into paper-thin diagonal slices (both white and green parts)
• Red pepper flakes for garnish
• Toasted sesame seeds for garnish

Line a plate with a double layer of paper towels, then place the tofu slices in a single layer on top. Place another double layer of paper towels on top and refrigerate for 2 hours.

In a small bowl, whisk together the soy sauce, the sesame oil and 2 tablespoons vegetable oil. Brush each tofu slice with vegetable oil on both sides.

Prepare a hot fire in a charcoal grill, or preheat a gas grill to 500 F (high). Grill the tofu slices, turning them once, until heated through and golden, about 2 minutes per side.

Place the tofu slices on a serving plate. Spoon the dressing over and around each piece of tofu. Sprinkle lightly with red pepper flakes and toasted sesame seeds and serve.

Makes 6 to 8 servings.

(Adapted from "The Asian Grill" by Corinne Chang, Chronicle, 2006, $22.95)