If you live in the Pacific Northwest, you've probably heard that there's a heat wave a-coming. This weekend it's supposed to get above 100 degrees in Portland. That's pretty brutal for a city where A/C is the exception rather than the norm. My house, unfortunately, fits in with the norm here and it gets swelteringly hot inside once the thermometer gets above 90. You can bet that I'm going to do everything in my power to avoid heating things up even more with dinner prep.
That's where my new grill comes in. I'm still a novice at using it, but I am so thankful that I can make a meal and still keep the heat outside where it belongs. Of course, you can easily make this recipe in the oven, but then you won't get a nice breeze on your face when you go out to stir the veggies :)
Grilled Cauliflower and Tofu in Sweet Peanut Sauce
makes 4 servings
- 1/2 head of cauliflower, cut into small, bite-sized pieces
- 12 oz extra firm, sprouted tofu, diced
- sesame oil, for grilling
- 1.5 Tbsp toasted sesame oil
- 1/4 cup coconut aminos (or soy sauce)
- 3 Tbs coconut sugar
- 1/2 tsp chili garlic sauce
- 3 Tbsp peanut butter
- rice (to serve)
- kimchee (to serve)
Heat your gas grill to 450 degrees, reduce flame to medium to maintain temperature of around 400 degrees. Line a grilling basket with tin foil. Toss cauliflower with sesame oil and set on the upper grate, away from flame. Close grill lid and allow to cook for about 10-15 minutes, until cauliflower is soft and tofu is starting to brown on the corners.
In the meantime in a large bowl, mix together toasted sesame oil, coconut aminos, sugar, garlic sauce, and peanut butter with a fork until smooth.
Add cooked ingredients to peanut sauce and mix until everything is evening coated.
Serve with rice and lots of kimchee!! Also goes well with an asian-style cabbage slaw.