I buy tofu on a regular basis, but end up using it in fried rice or some kind of Chinese style dish (or my version of some Chinese dish). But this time I wanted to make something different and searched around quite a bit (since all I have in my fridge is this tofu) before I found this recipe on Vegetarian Times. Recipe is for baked tofu, but I used my stove top grill pan instead. I was quite impressed with my grilling abilities, but it can be done better the next time.
1tbspWorcestershire sauceVegetarian (I didn’t have this, so I used an extra 1 tbsp tamari)
2tbspsRed Wine Vinegar
For the sauce:
To make the marinade:
Mix all the marinade ingredients in a baking dish and slowly slide in the tofu. Cover and refrigerate for at least 1 hour, or overnight.
Preheat the grill pan on medium high heat for 3-4 minutes.
Remove tofu from marinade and quarter it. Reserve the marinade.
Spray the grill pan with non-stick cooking spray. Place the tofu slabs on the grill and let them sear for 3 minutes. Lightly press tofu with wooden spatula or tongs once in a while to get grill marks. Turn each tofu piece 90° and grill for another 2 minutes to get the cross hatch grill marks. Flip and repeat.
Remove and keep warm in a warm oven till ready to serve.
To make the sauce:
Mix nutritional yeast and dried oregano to the reserved marinade. Bring the mixture to a simmer and add the corn starch solution. Simmer until the sauce thickens, season with pepper and salt.
To serve: Slice each tofu slab into two triangles. Serve over brown rice with the gravy.