Part 55 (1/2)

2 tablespoons balsamic vinegar

2 tablespoons Bragg Liquid Aminos or tamari

2 tablespoons fresh lemon juice

2 cloves garlic, smashed

A big pinch of dried basil

A big pinch of marjoram

A big pinch of thyme

PREPARE THE marinade: Combine all the marinade ingredients in a wide shallow bowl.

For Grilled Tofu: Cut the tofu widthwise 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 slabs 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.

For Baked Tofu: Preheat the oven to 400F.

Cut the tofu widthwise into eight equal pieces. Marinate for an hour, flipping after 30 minutes.

Place the tofu on a baking sheet and bake for 20 minutes. Flip over and bake for another 10 minutes. Place in the broiler for about 3 more minutes for extra chewiness.

MARINATED ASIAN TOFU.

SERVES 4.

TIME: 1 HOUR 20 MINUTES, NOT INCLUDING TOFU-PRESSING TIME.

This tofu goes great with Wasabi Mashed Potatoes (page 110) and asparagus. It's also perfect to top off the Corn and Edamame Salad (page 82).

1 pound extra-firm tofu, drained and pressed

cup mirin

3 tablespoons tamari

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

2 teaspoons Asian chile sauce

1-inch chunk of ginger, peeled and chopped coa.r.s.ely