Popular in Asian cuisines, soya consumed in a variety of forms from tofu to soy sauce. And it’s not a staple for nothing, since soy contains the highest quantity and quality of vegetarian protein. One of our favorite forms to consume soy is by adding tofu or tempeh to our dishes.
Although tofu is considered by many to be a vegetarian-only meal, incorporating this it into meats is of great benefit to everyone. In this recipe, we will make a highly aromatic pineapple juice marinade and grill tofu in it to create a crispy golden outer layer, which contrasts with the most tender and juicy interior.
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Time 45 Minutos -
Type Mediterranean -
Difficulty Low -
Yeild 2
Note:
Replace the sesame oil with any other if you prefer
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1. Preparation
Drain the tofy and warp it in several layers of kitchen paper, then in a clean cloth and puta heavy plate on it. Leave for at least 30 minutes.
Then cut into 4 rectangles approximately 1 cm thick and set aside.
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2. Tofu Marinate
In a bowl, whisk the soy sauce with the pineapple juice, cream, tahini, sesame oil and lime juice. Add crushed garlic, vinegar, paprika, cayenne and a touch of freshly ground black pepper. For a slightly sweeter taste, add brown sugar, maple syrup or honey.
Cover the tofu with the liquid and leave to marinate for at least 30 minutes.
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3. Cook and Serve
Heat the grill with a little oil. Then grill the tofu for about 4-6 minutes on each side, until it has a nice golden tone.
Glaze halfway through cooking with a little of the remaining marinade. You can use the rest to top the bowl later.
Serve with aromatic rice or use the same grill to cook vegetables of choice.