Forget the meat—grill tofu with this chiptole-miso sauce instead.
The first step is using the right tofu for the job. Silken tofu is great in dishes such as soup and stir-fries, like, but if you're looking for a crispy texture, you need firm tofu. It also needs to be sliced thickly—the thickness not only makes it easier to flip the tofu without breaking it but also ensures a juicy center when it's done cooking.
The next step is to remove the excess moisture from the tofu, which helps it crisp up nicely on the grill. As Kenji's guide explains, all it takes is gently pressing on the tofu with some paper towels to soak up moisture. Once your tofu is prepped, it's time for the fun part—flavoring it. Tofu is like a sponge, absorbing the flavors you add to it. It's especially great with boldly flavored ingredients like miso and, which I'm using in the marinade here, along with a little brown sugar to balance out the assertiveness. Miso and chipotles may be from entirely different cooking traditions, but they work together so well.
Not only do I marinate the tofu, but I also mix some of the marinade with sesame oil and soy sauce and reserve it to apply after the tofu comes off the grill. By doing this, I double up on the flavor that I'd get from marination alone. When you're ready to grill, the first step—and a critically important one if you don't want your foods to stick—is to
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