Grilled Tofu with Chimichurri Sauce

Appetizers | Japanese cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Grilled Tofu with Chimichurri Sauce

Ingredients

Firm tofu - 15.9 oz
Cumin Seeds - 1 teaspoon
Chopped Parsley - 1 cup
Chopped Cilantro - ½ cup
Fresh oregano leaves - 2 tablespoons
Olive Oil - ½ cup
Wine Vinegar - 2 tablespoons
Coarse Salt - to taste
Ground Black Pepper - to taste
Vegetable Oil - to taste
Chili Pepper - 1 piece
Sea Salt - to taste

Step by Step guide

Step 1

Line a baking tray with 2 layers of paper towels, and place the tofu on top in a single layer. Add another 2 layers of paper towels on top and press down with a heavy skillet or another tray. Let it sit for 15 minutes to release excess moisture (this will make it easier to grill the tofu). Transfer the tofu to a low-sided tray.

Step 2

Meanwhile, toast the cumin seeds in a small skillet over medium heat for about 2 minutes, shaking the skillet often, until fragrant; set aside.

Step 3

Chimichurri Sauce: Blend the parsley, cilantro, and oregano in a blender. While blending, slowly drizzle in the olive oil and mix until smooth. Transfer the sauce to a small bowl, add the vinegar, season with salt and pepper, and mix well. Pour the sauce over the tofu and coat it thoroughly. Cover and refrigerate for at least 1 hour.

Step 4

Preheat the grill to medium heat. Lightly oil the grill grates. Transfer the tofu to the grill (do not pour the chimichurri sauce from the tray) and grill for about 5 minutes on each side, turning frequently, until charred in some spots; transfer to a plate. Drizzle with chimichurri sauce and sprinkle with toasted cumin seeds and sea salt.