I just have to say that tofu is not something that I usually like, in fact I really dislike it. If something tastes like tofu, I don’t eat it. This does not taste like tofu. My kids share my feeling about tofu and they gobbled this up. It has a sweet and salty flavor to it and it gets a little crisp under the broiler. I served it with sautéed kale and brown rice, but it would be great on a salad as well. Just make sure you let your tofu drain really well. You want as much water out of it as you can get, so it can absorb more of the marinade. I put my tofu in a strainer and then put a small plate on top of it, then put a heavy jar on the plate to help press out the water.
Broiled Asian Tofu
1 block of tofu well drained and pressed (just make sure you don’t squash the tofu)
1/2 cup low sodium soy sauce or Bragg’s
1 TBSP rice vinegar
1 tsp ground ginger or 1 TBSP fresh finely minced
1 clove of garlic very finely minced
2 tsp sesame oil
2 TBSP agave nectar, honey or maple syrup
Combine the soy sauce, vinegar, ginger, garlic, syrup, and sesame oil in a bowl and mix it well. Once the tofu is drained slice it into 1/4 inch slices. Place the tofu slices in a large flat dish (like a pyrex dish), so the slices are in a single layer. Pour the marinade over the tofu. Let it marinate for at least 30 minutes, turning it once (the longer it sits in the marinade the better).
Turn the broiler on high. Place the tofu on a lightly oiled baking sheet and broil it for 10 minutes and then turn it over. Broil it for 5-8 minutes on the other side. Just watch so it doesn’t start to burn. It should be very well browned with slightly crispy edges when it is done.
Pout the remaining marinade into a small sauce pot and bring it to a boil. Turn off the heat. Serve it over the tofu. It is also great on brown rice and greens.