Sweet and Spicy Tofu Steak

By pressing some of the liquid out of fi rm tofu, its texture becomes much meatier.

Two 14-ounce blocks extra-fi rm tofu

1⁄4 cup soy sauce

1⁄4 cup oyster sauce

3 tablespoons packed dark brown sugar

2 tablespoons lime juice

2 tablespoons fi sh sauce

2 teaspoons Asian red chili sauce

Canola oil for oiling the grill grate or a grill pan

• Slice each tofu block “horizontally” into 2 thin rectangles. Place the halves on a cutting board lined with paper towels; lay paper towels over the top of the tofu as well. Top with a second cutting board. Weight the top with a few apples, a 12-ounce can, or a small container fi lled with water. Set on a towel (to catch drips) in the refrigerator for 11⁄2 hours.
• Place the compressed tofu blocks in a shallow baking dish. Whisk the soy sauce, oyster sauce, brown sugar, lime juice, fi sh sauce, and chili sauce in a small bowl. Pour over the tofu, turn, and marinate for 10 minutes. Turn and marinate for 10 more minutes.
• Lightly oil the grill grate; prepare a gas grill for high-heat cooking or build a high-heat, wellashed coal bed in a charcoal grill. Alternatively, lightly oil a grill pan and heat it over mediumhigh heat.
• Grill the tofu steaks for 2 minutes per side, turning once, until marked, lightly browned, and hot. (Turn them with a wide metal spatula to keep from tearing them.) Serve immediately.
• Makes 4 servings