Soooo remember when I was freaking out about that almost-exploding tofu package? I had been preparing to make this meal. And I made it anyway, but I bought a new package of tofu, because I didn’t want to risk anything.
Think you don’t like tofu? That’s probably not true; you just have to cook it the right way. I’ve made a slimy tofu before, but you just have to cook it the right way and it’s great! And it’s as easy as broiling it for less than 10 minutes.
Anyway, this tofu is easy, delicious, and highly adaptable. It’s the main part of a vegan and gluten-free meal, too, if that excites you!
I bought a ginger root just for this meal, and now I have a lot left over, so if you have any must-try ginger recipes, send them my way!
Broiled Black Pepper Tofu with Ginger Lemon Dipping Sauce from Martha Stewart
For the sauce:
For the tofu:
- 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. Stir together tamari, oil, and pepper in a bowl. Pat tofu dry with paper towels; transfer to baking sheet. Sprinkle with marinade. Broil, flipping once, until golden brown, about 5 minutes per side.
- Serve immediately with dipping sauce
For the sauce:
- Mix all of the ingredients together