I originally came up with this recipe as a sneaky way to grill tofu without it sticking to the grate. It turns out that grilling the nori both crisps it and brings out its flavor. Serve these packets at your next outdoor grilling, along with your roasted fruits, vegetables, and meat analogs. You will raise the bar on your summer meal tremendously.
Notes: This can also be done in an conventional oven under the broiler if an outdoor grill is not available. Rice vinegar can be substituted for rice wine if you can’t have alcohol or sulfites.
Ingredients:
- 1 block extra firm tofu (12-16 ounces)
- 1/3 cup soy sauce
- 2 tablespoons rice wine or rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon fresh ground ginger or ¼ teaspoon dried ground ginger
- 1 clove garlic, pressed
- 4-5 sheets of nori
- Canola oil
Slice the tofu into cross sections each ½ inch thick and drain excess liquid from each piece on a couple of layers of paper towel.
Make the teriyaki sauce by mixing together soy sauce, rice wine/vinegar, sugar, ginger, and garlic, stirring until all the sugar is dissolved. Marinate the tofu in a single layer in the teriyaki sauce for at 30 minutes at room temperature. For longer marinating times, place the tofu in the refrigerator. Turn the slabs over halfway through the marinating process.
Drain excess marinade from each slab of tofu. Wrap each slab in half a sheet of nori. The moisture on the tofu should adhere the nori to the slab.
Grill on a charcoal or gas grill for 10-15 minutes, turning over halfway through the grilling. The nori should be darkened but not burnt.
Serves 4
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