Some of my favorite recipes are ones that are easy to use in a variety of dishes.
Things like roasted chicken or roasted pork shoulder are good examples. They’re really delicious on their own but you can use them in other dishes too.
This is my vegetarian all-purpose dish.
Tofu gets a bad rap sometimes, but that’s mainly because people don’t know how to cook it correctly. If it’s marinated and cooked well it can be really delicious!
This sesame grilled tofu recipe
takes care of both of those issues. The sesame flavor is really delicious and grilling the tofu ensures a nice and crispy finished product.
Once this tofu is made, you could use it for a huge variety of dishes, from sandwiches to salads to stir-fries.
After I grilled my tofu, I made some tasty and light spring rolls with it.
But I’m getting ahead of myself. Step one with tofu is pressing it. It might not look like it, but tofu has a huge amount of water in it. It’s basically like a big sponge.
If you don’t press out a good portion of the water, you’ll end up with a soggy sponge instead of a crispy delicious piece of tofu.
The best way to press tofu is to slice it into planks and then press it between a few paper towels. I usually add something heavy like a wooden cutting board on top of the tofu to add some weight to it.
Let it sit for 10 minutes or so and a lot of water will be pressed out of it.
Meanwhile, you can mix up the quick marinade for the tofu, which in this case is just sesame oil, ginger, and garlic. If you wanted to spice up the tofu a bit, make a chili sesame oil that has some kick to it.
Once your tofu is pressed, just toss it in a dish with the marinade and let it sit for a few minutes.
Once it’s marinated, grilling the tofu is about as easy as grilling gets. Tofu is really resilient so you don’t really have to worry about over-cooking it or anything. Just grill it over high heat for about 5-6 minutes per side.
When you get some good grill marks, you know you’re doing it right!
Like I said, at this point you can use the tofu for a huge range of dishes. It’ll keep well in the fridge for a week or so, but read the packaging to be safe. It makes a great addition to salads and sandwiches, or you can just eat it on its own with a bit of soy sauce.
For me though, I wanted to make something special with it so I sliced it very thinly like so…
And prepped a few other veggies that I had on hand. You could use almost anything for these spring rolls. I used some super-crunchy veggies: scallions, cucumber, bean sprouts, carrots and avocado.
If you’ve never made spring rolls before, they aren’t too difficult. Just wet the spring roll wrapper in a plate of water until it’s flexible. Then lay it out on a flat surface and add all your fillings!
Roll this up like a burrito and slice it in half. Once you get the hang of it, it’s not hard to bust out ten spring rolls in a few minutes.
In my opinion, this is about as healthy as a recipe can get. The tofu has tons of protein and the veggies are delicious. It’s not lacking on the flavor either, due to the sesame marinade on the tofu.
If you wanted to spice it up a bit, add a drizzle of chili sauce to each spring roll for an extra kick!
More Tofu for U Nick was humming the tune from Sesame Street the whole time he was making this dish. Check out his blog, Macheesmo, and his Tablespoon Profile!
Quick: Tell us your best light dinner. Go!