Molly Dwyer, the uber-talented chef de cuisine at Andy’s restaurant, Tremont 647, created this fabulous vegetarian dish. The goal for Tremont 647 vegetarian options is that they’re so good everyone wants to order them. And these definitely achieve the goal. Sure, we love pork in our tacos, but with the zingy citrus and fresh southeast Asian-inspired flavors, these are so satisfying that even the most devoted carnivores won’t feel they’re missing anything.
It’s best to grill the tofu over a medium or low charcoal fire. The marinade has sesame oil in it and can flare up if the heat is too high, which would make the tofu bitter.
Grill to Perfection, Two Champion Pit Masters Share Recipes and Techniques for Unforgettable Backyard Grilling
Page Street Publishing
Andy Husbands, Chris Hart and Andrea Pyenson
Photography by Ken Goodman
- ¾ cup/180 mL sambal (chili garlic paste)
- ½ cup/120 mL tamari or soy sauce
- ½ cup/120 mL fresh lime juice
- ¼ cup/60 mL sesame oil
- 1 tablespoon/15 mL agave syrup or honey
- 1 piece firm tofu, about 12 ounces/340g, cut into thirds
- 6 five-inch/13 cm corn or flour tortillas
- Sriracha Aioli, for serving (recipe below)
- 1 carrot, peeled and shredded
- 1 cup/240 mL daikon radish, peeled and shredded
- 10 leaves Thai basil, roughly chopped (or half basil and half cilantro)
- 10 mint leaves, roughly chopped
- In a small bowl, whisk together the sambal, tamari, lime juice, sesame oil and agave. Place the tofu in a flat-bottomed bowl and pour the marinade over it. Cover and refrigerate for 24-48 hours.
- Build a medium direct fire. Spread an even layer of unlit charcoal in the bottom of the grill. Fill a chimney halfway with charcoal. Stuff two sheets of newspaper in the bottom of the chimney and light it. When the coals are fully engaged – you should see flames peeking over the top – pour them over the unlit charcoal. If using a gas grill, turn the gas on and adjust temperature on both sides to medium.
- When you can hold your hands over the fire for no more than 5-8 seconds, clean grill grate. Remove the tofu from the marinade and grill for 3 minutes, until golden. Flip tofu and grill for another 3 minutes, until the other side is golden and tofu is warm throughout.
- Remove the tofu from the grill and cut each piece into ½"/13 mm-thick slices. Set tortillas on grill for 30 seconds each, to toast slightly.
- Arrange tortillas on plates, spread about 1 tablespoon/15 mL Sriracha Aioli in the center of each, and evenly divide the tofu. Sprinkle carrots and daikon, drizzle with aioli, then garnish with fresh herbs. Serve immediately.
Ok, we cheat a little bit here, but we just love Kewpie mayo, which you can find in most Asian markets. It has a tang and creaminess that you can’t get anywhere else. You can also substitute your favorite mayo.
Makes about 1¼ cups/300 mL
1 cup/240 mL Kewpie mayonnaise
1/4 cup/60 mL Sriracha (or your favorite Asian hot sauce)
1/2 teaspoon ground white pepper
In a small bowl, whisk together the Kewpie mayo, Sriracha and white pepper. Cover and refrigerate for up to 1 week.