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Teriyaki Tofu with Lemon

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Although tofu is usually grilled on skewers in Japan,Steven Raichlen has taken an easier approach here, by cutting and grilling the tofu in steaklike slabs.

  1. 3/4 cup soy sauce
  2. 3/4 cup sake or dry sherry
  3. 3/4 cup mirin
  4. 2 tablespoons sugar
  5. 1 1/2 teaspoons finely grated lemon zest
  6. 1 1/2 teaspoons cornstarch
  7. 1 1/2 tablespoons fresh lemon juice
  8. Vegetable oil, for the grill
  9. Three 15-ounce blocks of extra-firm or firm tofu, drained and halved horizontally to form 6 slabs
  10. 3 tablespoons Asian sesame oil
  11. 3 tablespoons chopped scallion greens
  12. 1 1/2 tablespoons lightly toasted sesame seeds
  1. In a small saucepan, combine the soy sauce, sake, mirin, sugar and lemon zest and bring to a boil. Simmer over low heat until fragrant, about 5 minutes.
  2. In a small bowl, dissolve the cornstarch in the lemon juice. Whisk into the saucepan and bring to a boil, then cook over low heat for 1 minute, stirring. Let the teriyaki sauce cool.
  3. Light a grill. Lightly oil the grate. Pat the tofu dry with paper towels. Place in a shallow baking dish and brush with the sesame oil. Grill the tofu over a medium-hot fire, basting with the teriyaki sauce, until heated through and browned, about 6 minutes. Transfer to a platter. Drizzle with the remaining sauce, sprinkle with the scallions and sesame seeds and serve.