14oz/ 397 grams /1 package extra firm tofu pressed *
For marinating and pad thai dipping sauce
4tablespoonpeanut butter
2teaspoonsesame oil or of your choice
3tablespoonnaturally brewed soy sauce
2tablespoonagave nectar*
2tablespoontamarind paste
½tablespoonvinegar
1teaspoonchilly sauce / cayenne pepper
¼teaspoonturmeric
1teaspoongrated fresh ginger
2teaspoongrated fresh garlic
1teaspooncorn flour
2tablespoonwater
3-4twists of black pepper
Salt to taste
¼cuproasted roughly crushed peanuts
Shredded cabbage and fresh red chilies for garnish*optional
Instructions
Cut pressed tofu in desired shapes, square or long rectangle pieces .
Whisk or blend in all ingredients mentioned for marinating until smooth.
Reserve 3 tablespoon of the prepared marinade to use as dipping sauce.
Dip each tofu piece in the remaining marinade to coat well all sides.
Let it marinate for 20 minutes at least.
Now heat up the grill to high. Brush some oil on it.
Insert metal or wooden skewers into the tofu carefully.
Grill on each side for about 6-7 minutes or until grill mark appears.
Serve it on a bed of chopped cabbage or greens.
Top it with peanuts and fresh red chilies.
Serve it with prepared dipping sauce.
Notes
Refer to the above pictorial for marinating tofu.Read in the post, how to press tofu for best results. You can serve it with a side of small salad too.This recipe can be easily doubled or tripled for a larger crowd.
Useful tips.
You can pan-fry tofu using a nonstick pan if you do not own a grill.
You can even bake tofu at 400 deg f/200 deg c, flipping it halfway for 25-30 minutes until golden brown and crisp
If using wooden skewers, soak them in water for 15 minutes before using. This is to prevent burning.
Possible substitutes.
Substitute agave with honey or the same amount of sugar.
Substitute vinegar with lemon juice.
Taste the marinade and make changes to your preference.
If you are a paneer lover it works great as well instead of tofu.