Do you like a little sweet with your spicy? Ever since making Sweet Chipotle Glazed Salmon the idea of brushing that glaze on tofu has been simmering on my back burner, patiently waiting for me to give it a try. With the stove on the fritz and outdoor grilling season here, it clearly was time.
Wow! Just 30 minutes of the tofu marinated/smeared with glaze (and despite the fact that some of it stuck to the grill) and this was still some of the best tofu I have eaten! The caramelized glaze with the smokiness of the grill were a perfect match.
These were thick tofu slices – closer to 1 inch rather than the usual 1/2 inch – which is helpful when turning them on the grill. Also vital to keeping them intact while grilling is using extra-firm tofu, organic if possible. In my experience, organic tofu is the firmest, for whatever reason, and holds up well when grilling. If you don’t get organic, make sure to press the water out of it by placing it on a plate with another plate on top of it and a weight (heavy can) on top to press out water for at least 30 minutes before beginning to marinade.
This is the tofu recipe that will turn haters into believers. I may be a bit biased (it is not unheard of for me to consumer raw chunks of tofu when preparing it), but this glaze will make a believer out of anyone!
Apricot Chipotle Glazed Grilled Tofu
1 lb tofu, pressed (as noted above) and cut in 1/2 inch slices
1 cup apricot chipotle glaze
Apricot Chipotle Glaze
3-4 chipotle peppers in adobo sauce (make your own)
3 tablespoons apricot preserves
1 tablespoon red wine vinegar
2 teaspoons ground cumin
Press chipotle peppers through wire sieve, scraping to push through as much as possible. Combine with remaining ingredients.
Spoon glaze on both sides of tofu slices and allow to marinate at least 30 minutes and up to an hour. Place slices on grill and cook 5 minutes or until edges begin to crisp. Flip and cook on other side until nice crust forms. Pass remaining sauce with grilled tofu and serve.
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