(Vegan with a Vengeance, page 145)
1 pound extra-firm tofu, drained and pressed
1/2 cup mirin (or 1/2 cup red wine)
3 tbs. tamari
2 tbs. rice wine vinegar
1 tbs. sesame oil
2 tsp. Asian chile sauce
A 1-inch chunk ginger, peeled and coarsely chopped
2 cloves garlic, smashed
2 tsp. hoisen sauce
Prepare the marinade:
Combine all marinade in gredients in a wide shallow bowl.
For grilled tofu:
Cut the tofu withwise into four equal pieces. Marinate for an hour, flipping over after 30 minutes.
Grease a stove top grill pan (preferably cast iron) with vegetable oil. Preheat over a high flame for about 3 minutes Use tongs to distribute the tofu slabs evenly onto the grill. Gently use the tongs to press the tofu into the grill ridges, to get nice dark lines. Cook for 3 minutes on one side without lifting, then turn the slap 90 degrees to create a crosshatched pattern on the bottom of the tofu. Cook for 2 minutes, then flip over and cook for another 2 minutes. Move to a cutting board and cut each piece diagonally across into two triangles with a sharp knife.
Don't throw the tofu out with the bathwater; reserve your marinate and get creative. Remove the garlic and/or ginger and mix in a little water and arrowroot or cornstarch, then heat it up and you've got yourself a gravy. Or, use it to stir-fry broccoli or asparagus for a nice, fast side dish: heat up some vegetable oil over high heat, then add your chopped vegetables, pouring on splashes of the marinade as you cook.
(Vegan with a Vengeance, page 120)
3 tbs. olive oil
1 bunch kale, well rinsed and coarsely chopped
1/4 tsp. salt
Saute the garlic in olive oil over medium-high heat for about 2 minutes, stirring frequently, until golden brown. Add the kale and a few splashes of water. Use tongs to toss the kale around, coating it with the garlic and oil. Stir frequently for 4 to 5 minutes.