Hi everyone! It’s been such a busy week! Parents Who Rock marched in the July 4th parade, I filmed for the Take Back the Junior Show at my local Farmer’s Market, I had my friend Pamela visiting from Spain, I had my 7 year old’s birthday and I went to the Fancy Food Show in NY where I ran into my college friend Juan Avila’s brother, Alexis!
Alexis has a new blog, A Day in the Bite, and he interviewed my longtime Fancy Food Show companion and I to see how we cover 350,000 sq. feet of the show each year (Did I mention I have done the show 8 months pregnant 3 times?)
Here’s the blog:
And here’s our interview:
After eating so much crazy food, I needed to mellow out with some simple yet delicious grilled tofu. I hope you like it 🙂
Grilled Asian Tofu:
one lb firm, organic tofu (preferable frozen and then defrosted which gives it a spongy texture)
One TBS of the following (can get most of the ingredients at supermarkets but some in your local Asian food stores):
Red wine vinegar
One tsp. each:
hot chili oil
Mix the sauces together until combined in a medium sized bowl
Marinate the tofu in the sauce for at lest a half hour and up until 24 hours
Grill the tofu on each side until it is browned or has the cool ridge marks from the grill. It’s done when it is heated through since tofu is already cooked.
This looks and sounds yummy! Do you marinate? If so, for how long? Also, do you pour the leftover sauce on top or pour over rice or other grains? Can’t wait to fire up the grill!
NY Cookie you caught my accidental omission! I just added that you marinate for at least 1/2 hour. Enjoy!
Also, I didn’t pour the extra sauce over the grains but by all means, do so!