Grilled Tofu with Vietnamese-Style Dipping Sauce

By lorik

Ingredients

• 1 brick firm tofu, cut in large chunks, lightly salted and placed in a strainer, to release moisture, for about 20 minutes
• 1 tablespoon coconut oil, or cooking spray
• 2 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 2 tablespoons granulated sugar
• 2 tablespoons water
• 1 pinch dried Thai red chile flakes, or 1 small fresh Thai chile, minced
• 1 clove garlic, minced.
• 2 scallions, sliced thinly.
• 1/4 cup grated daikon radish

Details

Servings 4
Adapted from food52.com

Preparation

Step 1

Serves 4

Preheat a griddle to 350° F or place a pan over medium-high heat. Spread coconut oil in pan to melt or spray prepared tofu with coconut oil spray, place on hot griddle. Brown tofu on each side for 5 minutes until golden and crispy.

Make sauce by combining, lime juice, fish sauce, sugar, and water. Stir until sugar is dissolved. You can also microwave it for 1 minute to make sure sugar dissolves fully, as a shortcut.

Add chile and garlic into sauce, stir well, and add tofu. Top with scallions and daikon. This is great with rice or on its own as an appetizer.

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