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1. Cut each 1-pound block of tofu in half through the side to make 2 thick slabs (for a total of 4 slabs). Press the slabs under a heavy weight for 30 minutes (see page 298).

2. Spread a layer of the jerk paste over the bottom of a shallow 4-quart baking dish. Put the tofu over the paste and spread the remaining paste evenly over the top and sides. Cover and refrigerate for 2 to 6 hours.

3. Soak the wood chips in cold water for 1 hour.

4. Heat the grill as directed. If using a gas grill, put the wood chips in the smoker box or in a perforated foil packet.

5. When ready to grill, if using a gas grill, turn off the middle burner(s). If your gas grill has only 2 burners, turn off one side. If using a charcoal grill, drain the wood chips and scatter them over the coals. If using a wood grill, spread the coals to opposite sides of the grill for indirect heat.

6. Put the tofu over the unheated part of the grill. Cover and smoke for 20 minutes.

7. Using a basting brush, mix the oil into the jerk paste remaining in the baking dish.

8. Move the tofu over the heated part of the grill and cook until the underside is nicely browned, 3 to 5 minutes. Flip with a spatula and baste the top side with the jerk paste. Cook until nicely browned on the bottom, 3 to 5 minutes.

9. Cut each slab on the diagonal into 2 triangles per serving. Serve warm.

Asian Barbecued Tofu

In most meat grillery, the trick is to cook the meat without losing its precious juices. When grilling tofu, it’s the opposite. You want to get rid of the excess liquid in the tofu to firm up its texture. So we cook it twice: first in a sauté pan and then on the grill. Double-cooking concentrates the tofu’s texture, giving you a bit more to chew on. Try it—it’s worth the tiny bit of extra effort. We also marinate and glaze the tofu for flavor.

TIMING

Prep: 5 minutes (plus 5 minutes for glaze)

Press: 30 minutes

Marinate: 2 hours

Grill: 8 to 12 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled spatula

• Long-handled basting brush

TIP

• For information on types of tofu, see “What is Tofu?”, facing page.

* * *

THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS)

2 pounds extra-firm tofu

2 tablespoons vegetable oil

2 tablespoons tamari or soy sauce

1 tablespoon rice vinegar

1 teaspoon toasted sesame oil

1 clove garlic, minced

1 scallion, sliced

½ cup Ginger-Hoisin Balsamic Glaze (page 388)

½ teaspoon sesame seeds (optional)

Oil for coating grill grate

DIRECTIONS

1. Cut each 1-pound block of tofu in half through the side to make 2 thick slabs (for a total of 4 slabs). Press the slabs under a heavy weight for 30 minutes (see page 298).

2. Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Add the pressed tofu and cook until golden brown on both sides, about 5 minutes per side, turning once. Combine the tamari, rice vinegar, sesame oil, garlic, and half of the scallion in a large zipper-lock bag. Let the tofu cool slightly, then add it to the bag. Let the tofu cool further with the bag open. When it approaches room temperature, press out the air and seal the bag. Gently massage the marinade into the tofu, then refrigerate for 2 hours or up to 2 days.

3. Heat the grill as directed.

4. Let the tofu rest at room temperature before grilling, about 30 minutes. Remove from the marinade and discard the mari-nade. Rub with the remaining 1 tablespoon vegetable oil.

5. Brush the grill grate and coat it with oil. Put the tofu on the grill and cook until nicely grill-marked, 4 to 6 minutes per side, brushing both sides with the glaze.

6. Cut each slab on the diagonal into 2 triangles per serving. Sprinkle with the reserved scallion and the sesame seeds (if using) and serve.

Tofu Kebabs with Indonesian Peanut Sauce