Firm tofu is well suited for the grill because it does not fall apart. Seasoned with curry powder, the grilled tofu is not only filling, but also refreshing with its complementary sweet, spicy and tangy tamarind chutney served on the side for dipping. You may have extra chutney left over; serve it with grilled chicken or pork.
Make Ahead Tip: Cover and refrigerate the chutney (Step 2) for up to 1 week.
- 1 cup tamarind concentrate (see Note)
- 10 small dates (about 2 1/2 ounces), pitted and coarsely chopped
- 2 tablespoons agave syrup (see Note)
- 1 teaspoon finely grated fresh ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, divided
- Pinch to 1/4 teaspoon cayenne pepper (optional)
- Two 14-ounce containers water-packed firm or extra-firm tofu, drained
- 1 tablespoon grapeseed or canola oil
- 1 teaspoon curry powder
- 1/4 teaspoon freshly ground pepper
- How to oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill).
- Notes: Tamarind is a tropical tree that produces a sour-sweet fruit in a brown pod, with edible pulp. It's used in Asian and Indian curries, beverages and desserts. Purchase either tamarind concentrate or pulp. We found Thai brands of concentrate and pulp to work best in this recipe; Indian brands were too thick, dense and strong in flavor. To make your own "concentrate" combine 1/4 cup tamarind pulp and 1 cup hot water in a medium bowl. Let stand for 20 minutes. Break up the paste and mix it with the water with a fork. Pass the mixture through a fine sieve set over a bowl, pressing against the sieve to collect as much of the pulp as possible. Discard solids.
- Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index and is lower in calories than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar. Look for it near other sweeteners in health food stores.
Preheat the grill to high.
Blend the tamarind concentrate, dates, agave syrup, ginger, cumin, 1/4 teaspoon salt and cayenne (if using) in a blender until smooth.
Cut each block of tofu crosswise into eight 1/2-inch-thick slices. Lightly brush each slice with the oil and season on both sides with a light sprinkle of curry powder, the remaining 1/4 teaspoon salt and pepper.
Oil the grill rack (see Tip). Grill the tofu slices until golden and heated through, 2 to 3 minutes on each side. Serve hot with the tamarind chutney for dipping.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
211 calories; 6g total fat; 1g total saturated fat; 0mg cholesterol; 158mg sodium; 33g carbohydrates; 3g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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