Imagine my delight when reading Bon Appetit‘s June 2011 issue two months late, and two of my favorite things are staring back at me:
Tofu and Sriracha.
Bonus: the recipe was already vegan.
Super Bonus: we had a brand spankin’ new cast iron grill pan to christen.
Mega Bonus: funny story about sriracha at the end.
Let’s do this!
Note: This is not for the faint of heart. The marinade is quite spicy!
(BA’s exact recipe, my photos, my comments)
Make a spicy version of tofu dae-ji, the Korean BBQ dish.
- 1 14-16 ounce container extra-firm tofu
- 3/4 cup Sriracha
- 1 tablespoon roasted sesame seeds plus more
- 1 tablespoon soy sauce
- 1 tablespoon white miso paste
- 3 chopped scallions plus more
- 2 garlic cloves
Cut tofu into 1″ blocks. Drain well on paper towels. (I cut it into 8 rectangles)
Put Sriracha, 1 tablespoon sesame seeds, soy sauce, and white miso paste in a blender with 3 chopped scallions and garlic cloves. Blend with 1/4 cup water until smooth. Reserve a cupful for dipping; marinate the tofu in the rest overnight. (I started this in the morning to be ready at night, waiting at least 8 hours. I also put it in the fridge so it wouldn’t spoil)
Shake off excess sauce and grill tofu, brushing with sauce. Sprinkle with roasted sesame seeds and scallions. (Grill marks are great for impressing guests, but next time I will just do it in a frying pan)
I also kept with the Korean theme by making pa-jeon aka chijimi as a bready side dish.
Funny story: Sriracha is also called “rooster sauce” because of the rooster on the front of the most-famous bottle. I was speaking to a woman who was very scatter-brained and panicked. I mentioned about sriracha and how spicy it was, seeing she was buying it. She replies, “Oh I don’t know! My son wanted this! This is cock sauce, right?!”