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; 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. This is a great start to a Meatless Monday meal!
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