Broiled Tofu Recipes

Steps:

• Preheat broiler and lightly oil a shallow flameproof baking pan with olive oil.
• Cut each block of tofu crosswise into 6 slices and pat dry between several layers of paper towels. Arrange in 1 layer in baking pan and brush tops of slices with more olive oil. Broil 4 to 6 inches from heat, without turning, until golden brown, about 15 minutes.
• While tofu is broiling, purée cilantro, pine nuts, lime juice, fish sauce, sesame oil, sugar, remaining 1/4 cup olive oil, salt, and pepper in a food processor until bright green and smooth, about 1 minute.
• Transfer tofu with a slotted spatula to a platter and serve with cilantro pesto.

Steps:

• Pat tofu dry with paper towels, then wrap in fresh paper towels and put in a microwave-safe dish (see cooks' note, below). Microwave at high power 30 seconds. Pour off any liquid and wrap tofu in fresh paper towels. Microwave 1 or 2 more times for 30 seconds each time, pouring off any liquid, until tofu feels firmer.
• Preheat broiler.
• Stir together miso, sugar, and sake in a small saucepan. (If miso mixture is very thick, stir in 1 tablespoon water.) Cook over medium-high heat, stirring, until bubbling, glossy, and the consistency of ketchup, 1 to 3 minutes.
• Cut tofu in half horizontally and arrange, cut sides up, on a cutting board. Cut each half into 6 squares (pieces might not be perfectly square).
• Arrange tofu on a foil-lined broiler pan, cut sides up, and broil about 2 inches from heat until a crust just forms, 1 to 2 minutes. Remove from oven and spread crusted side of each square with about 3/4 teaspoon miso mixture. Broil until tops are just bubbling and starting to color, 1 to 2 minutes. Transfer to a plate. Skewer each square with 1 two-pronged pick or 2 parallel straight picks. Sprinkle with seeds.

Steps:

• Heat broiler, with rack 4 inches from heat. On a rimmed baking sheet, toss broccoli with oil and 1/2 teaspoon each salt and pepper and spread in an even layer. Broil until tender, stirring once, about 10 minutes. Meanwhile, combine broth, soy sauce, syrup, and cornstarch.
• Add tofu to sheet, on top of broccoli. Drizzle with half the broth mixture. Broil until tofu is dark brown in spots and sauce is thickened, about 6 minutes. Meanwhile, in a small saucepan, heat remaining broth mixture over medium until thickened, 6 minutes. Serve broccoli and tofu over rice with sauce.

Steps:

• Drain tofu, and slice into strips. Place in a plastic bag or container, and freeze overnight. This will give the tofu a meatier texture. Thaw tofu strips, and blot with paper towels to dry.
• Heat olive oil in a large skillet over medium heat. In a small bowl, whisk together the egg white and 1 tablespoon of barbeque sauce. Combine the flour, salt, and pepper in a separate bowl. Dip the tofu slices into the egg mixture, then into the flour mixture, shaking off excess flour. Fry in the hot oil for about 1 minute on each side, until golden brown. Just fry enough at one time so they are not crowded. Remove from the oil to paper towels to drain and cool.
• Preheat the oven's broiler. Brush tofu slices with additional barbeque sauce, and allow to marinate while the broiler heats up. Arrange them on a broiler pan, or wire rack set over a cookie sheet for best results.
• Position the oven rack about 6 inches from the heat source. Broil for 5 minutes on each side, or until browned and crisp, watching closely so as not to burn them. Serve warm with the remaining barbeque sauce for dipping.

Steps:

• Wrap tofu in a clean dish towel and weight it with something heavy such as a large can; leave it to drain for 30 minutes.
• Meanwhile, mix together remaining ingredients in a bowl.
• Cut each piece of tofu crosswise into 6 thick slices and put it all in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, at least 30 minutes or up to 48 hours. Longer is better, but shorter is totally fine.
• Preheat a gas grill on high heat (450 degrees F to 650 degrees F) 10 minutes, then reduce heat to medium (325 degrees F to 375 degrees F)--or do whatever the equivalent is if you're using charcoal. Oil grate.
• Transfer tofu from marinade (letting excess drip off and reserving marinade) to grill with a spatula. Cover grill and cook tofu, turning once, until well browned but before grill marks get black, 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm.
• Bring reserved marinade to a boil in a saucepan and boil until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.

Steps:

• Cut tofu into 1-inch thick slices. Drain. Set them on a sheet, cover with another baking pan or cookie sheet and weight down with something heavy; drain for at least 1/2 hour to remove excess water. In a small cast iron skillet toast cumin, chili and oregano until they emit a lovely aroma. Remove to a nonreactive saucepan and add olive oil, garlic, vinegar and white wine. Bring to a simmer. Transfer drained and weighted tofu to a flameproof ceramic dish and pour marinade over tofu. Cover with plastic and refrigerate for a day at least or, for up to 3 to 4 days. Preheat the broiler. Remove marinated tofu, pat dry and broil, about 6 inches away from the heat until crispy on each side. Spread bread with mayonnaise; slice tofu in half to make 1/2-inch slices and set over mayonnaise. Top with tomato, arugula and onion if you wish. Spread second slice of toasted bread with chili mayo and cover sandwich.

Steps:

• Preheat the broiler.
• Cut the tofu into 1/2" slices.
• Lightly brushed a rimmed baking sheet(s) with vegetable oil, place the tofu in a single layer on the sheet(s) and lightly brush the top with oil.
• Broil, as close to the heat as possible until the tofu is lightly browned.
• Turn over and brown on the other side.
• Combine the soy sauce, sesame oil, Splenda, garlic, sesame seeds and hot bean paste.
• Heat the soy mixture to a boil in a large pan over medium heat.
• Gently add the tofu in a single layer.
• Turn down to a simmer and cook for 2 to 3 minutes, spooning the mixture over the top of the tofu.
• Sprinkle with the green onions and serve.

Steps:

• Spray a pyrex pie plate with oil.
• Put 1/4 of the soy in it.
• Cut the tofu or tempeh into small bite size pieces and put in the pie plate.
• Add the chopped mushrooms, garlic& ginger.
• Sprinkle remaining 3 tbsp of soy on top.
• Sprinkle with the parsley.
• Broil 6" from heat source for approximately 10 minutes or until the soy is bubbling and the tofu/tempeh is browned.

Steps:

• Cut tofu crosswise into 6 slices (about 3/4 inch thick each). Cut each slice diagonally into 2 triangles. Line a rimmed baking sheet with a double layer of paper towels. Place tofu on top, and cover with another double layer of paper towels. Place another baking sheet or a large plate on top. Weigh down with heavy objects (such as large cans of food); let stand 20 minutes.
• Preheat broiler with rack 6 inches from heat. Stir together tamari soy sauce, oil, and pepper in a 9-by-13-inch baking dish. Pat tofu dry with paper towels; transfer to baking dish. Turn to coat both sides with marinade. Broil, flipping once, until golden brown, about 4 minutes per side. Serve with dipping sauce.

Steps:

• Remove the excess moisture from the tofu by wrapping it in a clean towel and placing it between 2 cutting boards, let stand for 30 minutes.
• Cut the tofu into slabs about a 1/2 inch thick and two inches long.
• Sweet Simmered Miso: White and Red.
• Now you will make two types of sweet simmered miso, each one using one color of miso, a bit of sake, mirin, and sugar as described below.
• Taste the miso sauce as you prepare it, miso flavors will differ from company to company so you may need to add additional ingredients to account for differences in product or your own preferences.
• Put white miso, 1/4 cup sake, 1/4 cup mirin, and 2 Tbs sugar in a small saucepan and stir over a medium flame until well blended.
• When the mixture begins to boil, reduce the heat and continue stirring until smooth and thick (around 20 minutes).
• Let cool.
• Repeat with the red miso and the remaining sake, mirin, and sugar.
• If you have any extra sauce, the plain sweet simmered miso can be refrigerated for up to a month.
• Citrus White Miso Sauce.
• The white miso sauce can be varied by taking 3/4 cup of the sweet simmered white miso and adding the finely grated citrus peel.
• Spinach White Miso Sauce.
• A variation of the white miso sauce is to take 1/3 cup of the sweet simmered red miso and adding 1/3 cup of lightly steamed and coarsely chopped spinach leaves and mix until well incorporated.
• Grilling (Broiling) the tofu and vegetables.
• Grill or broil the tofu and vegetables until they are lightly browned and cooked through to your liking.
• For the tofu, it's very convenient to broil this in the oven until it is slightly browned.
• For the grill, just before taking the tofu and vegetables off to serve, brush with the simmered miso sauce of your choosing and continue grilling until the miso is just browned and bubbling.
• For the broiler method, just before taking the tofu and vegetables out from the broiler, brush on the miso sauce of your choice and continue broiling until the top is bubbly and just browned.

Steps:

• Heat broiler, with rack in top position. Cut tofu crosswise into thirds. In a small bowl, stir together ginger, soy sauce, honey, and 1/2 teaspoon oil. In another small bowl, toss together snow peas, scallion, pinch of red-pepper flakes, and 1/2 teaspoon oil; season with salt and pepper.
• On a rimmed baking sheet, arrange tofu in a single layer; drizzle with half the sauce. Broil tofu 2 minutes, then add vegetables and broil 1 minute more. Serve tofu and vegetables on rice and drizzle with remaining sauce.

Steps:

• Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
• In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
• Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.
• Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.
• Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
• Transfer tofu to a serving plate and spoon over the sauce. Serve warm.

Steps:

• Crumble or slice the tofu thinly (think sandwich), roll or coat in za'atar evenly.
• Lay both slices of bread on baking sheet.
• Sprinkle one slice of bread with some of the cheese, lay tofu over it, sprinkle with more cheese.
• Place zucchini slices on other piece of bread, sprinkle with remaining cheese.
• Salt and pepper if desired.
• Broil on 300 for 10 minutes or so, or until cheese melts and zucchini looks browned.
• Put slices together, cut diagonally (sammiches taste best when cut diagonally), and enjoy!