Grilled Tofu with Crimini Mushroom Ragu

This is such a tasty dish. What I like about tofu is that you can make it so many ways. When I grill tofu I use a indoor grill pan. The key to grilled tofu is to remove the moisture from the tofu and use a little spray canola oil to keep the tofu from sticking to the grill. Secondly, always season the tofu with soy sauce or teriyaki sauce after grilling the tofu, otherwise the tofu will end up burnt from the sugar in the soy and teriyaki.
 

Ingredients:

1 package firm tofu

1/2 lb crimini muschrooms

1 cup white short grain rice

1 bunch green onions

Red bell pepper

2 tablespoons chicken stock

1 teaspoon soy sauce

Couple of drops of sesame oil

1 teaspoon Corn starch

Preparation:

Sliced the crimini mushroom thin and saute in a little olive oil. When cooked down add the shiitake mushrooms. Combine the chicken stock, soy sauce and sesame oil and cornstarch in a small bowl and mix. Add the mixture to the mushrooms and cook until the sauce thickens up like a thick glaze.

Cut the block of tofu lengthwise and then into triangles so you should end up with 8 triangle pieces. Grill the tofu pieces on a really hot well oiled indoor grill for about 5 minutes on each side. When done brush on a coating of soy or teriyaki sauce.

In a rice cooker, add 1 cup basmati rice, 2 cups water and some salt.

To plate, add some rice to a plate or shallow bowl and toss on some green onions. Top the rice with a 2 pieces of tofu and then with the shitaki mushroom ragu. Finish the dish by sprinkling on more green onions, some minced red bell pepper and drizzel some teriyaki sauce over the plate.