Since the Coconut Curry Tofu that I made last week was a success, I continued my tofu experimentation with another new recipe from the Minneapolis Star Tribune. I have to admit that I was a skeptical about a tofu "steak"--it seemed a little lame to put a rectangular block of soy in the same category as a nice cut of beef. However, the texture was satisfying, the vinaigrette was flavorful, and this was an easy weeknight recipe.
Adapted from the recipe published in the Minneapolis Star Tribune on February 14, 2013
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 teaspoons honey
- 1 jalapeno chile, seeded and diced
- 15 ounce package extra-firm tofu, drained and cut into four slices
- 1/4 cup chopped fresh cilantro
- 1 lime, quartered
In a small bowl, combine soy sauce, olive oil, honey, and jalapeno. Brush glaze on all sides of each tofu steak. Place tofu steaks in a shallow baking dish, and broil for 4 minutes. Turn tofu and brush top with glaze. Broil for an additional 4 minutes.
Drizzle the remaining glaze over the tofu steaks, and serve with cilantro and lime.