Press gently, not until crumbled

Choose firm plain tofu rather than silken tofu. Put the block between clean towels under a board and a moderate weight for about 20 minutes. Excess pressure can break its structure. Cut substantial strips at least three quarters of an inch thick. A griddle makes fragile pieces easier to turn than widely spaced grill bars. Use unsweetened peanut butter, since a sweetened spread changes the sauce's balance. This recipe is not suitable for someone with a peanut allergy, even though plain tofu itself does not contain peanuts.

The recipe

Serves 4

Ingredients

  • 1⅓ lb / 600 g firm tofu
  • 2 tbsp soy sauce
  • 1 tbsp canola oil
  • 1 tsp grated ginger
  • ⅓ cup / 80 g unsweetened peanut butter
  • ⅓ cup plus 1 tbsp / 100 ml warm water
  • 1 tbsp lime juice
  • 1 tsp sugar
  • ½ tsp ground coriander

Method

  1. Press tofu for 20 minutes and cut into thick strips. Toss with one tablespoon soy sauce, oil and ginger and refrigerate for 20 minutes. Thread carefully onto flat skewers.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Whisk peanut butter with warm water, remaining soy sauce, lime juice, sugar and coriander. Add water gradually to avoid an overly thin sauce. Refrigerate until serving.
  4. Brown tofu on a preheated griddle over medium heat for about 12–16 minutes in total. Turn only once the underside has set. Serve with sauce and fresh cucumber; do not leave the remaining sauce beside the hot grill for an extended period.

Storage

Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.