Grilled tofu was on the menu tonight! I marinated the tofu with garlic paste, ground coriander and lime juice. I was inspired by Ross Dobson recipe from his cookbook Fired Up: Vegetarian. In his recipe Ross Dobson use the regular tofu and marinate the tofu with turmeric powder. In Indonesia you can easily find yellow tofu and it already scented with turmeric. I made a couple of minor tweak in tofu marinate and sambal ingredients.
The heat from grill added a nice caramelization touch, and served this grilled tofu with raw Balinese sambal for a fresh and spicy taste. This sambal usually serve as a condiment for grilled fish or chicken, but for meatless Monday I made a grilled tofu and paired with this sambal. Traditionally we use roasted shrimp paste to make this sambal matah, the pungent smells of shrimp paste quite strong but once you combine it with chilli and lime juice it become milder.
- 600g firm tofu
- 2 cloves garlic
- Juices of 1 limes
- 1 teaspoon toasted coriander seeds
- 1/4 cup vegetable oil
- 5 shallots
- 5 red birds eye chillies
- 2 stalks lemongrass, white part only
- 1/2 teaspoon dried shrimp paste
- 1 tablespoon coconut oil
- 1 tablespoon lime juice
- Finely chop shallots, lemongrass and chillies. Combine all the sambal ingredients in a bowl. Use fingertips to lightly mix together all the ingredients.
- Cut into half a block of tofu and carefully squeeze out the water. Cut the tofu into an equal size and set aside.
- Finely ground the coriander seeds, put it in a bowl and combine it together with garlic paste, lime juice and oil. Pour the marinade over the tofu and coat all over. Marinate the for 30 minutes.
- Preheat grill pan and lay the tofu neatly on pan. Cook the tofu on one side for about 3 minutes until browned, then flip it over and cook for another 3 minutes.
Serve grilled tofu with sambal matah and lime wedges.