Tangerine Teriyaki Tofu

Cooking Instructions

Press the tofu for 1 hour under a weight to squeeze out excess water. Cut the tofu crosswise into 3/4-inch-thick slices and arrange them in a nonreactive baking dish with the tangerine zest.

Combine the soy sauce, sugar, tangerine juice, sesame oil, garlic, ginger and star anise in a nonreactive mixing bowl and whisk to mix. Pour the marinade over the tofu. Let marinate in the refrigerator, covered, for 1 to 2 hours, turning the tofu pieces several times to ensure even marinating.

Set up the grill for direct grilling and preheat to high. Strain the marinade into a saucepan. Skewer the tofu pieces lengthwise, using 2 skewers per slice for extra support. Only the Bring the marinade to a boil over high heat. Briskly simmer, uncovered, until syrupy, 5 to 10 minutes. Whisk in the dissolved cornstarch and boil until thickened, 30 seconds.

When ready to cook, brush and oil the grate well, then place the tofu on it. Grill the tofu until sizzling and well browned, 4 to 6 minutes per side. Protect the skewers with sheets of aluminum foil if they start to burn. The tofu is done when the surface is browned and sizzling. It will be hot throughout. Rotate the tofu 45 degrees after 2 to 3 minutes for crosshatch grill marks. Baste the tofu twice per side with the glaze as it cooks.

Transfer the tofu to plates or a platter. Spoon any remaining glaze over the tofu. Sprinkle it with the sesame seeds and scallion greens and serve at once.