Grilled Marinated Tofu

Drain the tofu, then stand the block up on one of its long edges and cut it into three vertical slices. Place these slices in a row along one edge of a clean dish towel and fold them up in it, flipping until you run out of towel. Place the bundle on a cutting board on the counter and weigh it down with another cutting board. Put a few tomato cans or maybe a cast iron pan on top for even more weight. Let it sit for an hour or so to squeeze most of the water out.

Mix the soy sauce, honey, and vinegar together, whisking to dissolve the honey, then whisk in the garlic and ginger. Put the tofu slices in one layer in the bottom of a rectangular baking dish just large enough to hold them all. Pour the marinade over the top, tilt the dish to get some marinade all over the tofu, and cover the dish with plastic wrap before placing it in the fridge for several hours or overnight.

When the tofu has marinated, light your grill. While it’s getting hot, remove the tofu from the marinade and pour the marinade into a small saucepan with the tomato paste. Stir until it’s mixed. Place over medium-high heat and let it bubble and reduce a little for 1-2 minutes, then take it off the heat.

Wipe the hot grill with a paper towel soaked in some vegetable oil, folded, and gripped in some long tongs. Grill the tofu over medium-high heat for 1-2 minutes per side. Flip the pieces once onto a freshly oiled patch of grill with a large spatula and aim for nicely defined grill marks on both sides. Lightly brush the reduced marinade on top of the tofu, let it cook for another minute, and then remove from the grill. Cut the tofu pieces into quarters, or whatever size and shape suits their intended use. Serve immediately, with any remaining marinade on the side.