Peanut Gochijang Tofu

Flavoring tofu is a trick.  Marinading, grilling well, and saucing generously is the ticket.  This asian inspired tofu is not only tasty, but hearty and satisfying.
1 brick extra firm tofu

Marinade:
2 Tbsp cream sherry
2 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp chili paste with garlic

Peanut Gochujang sauce:
1/4 cup peanut butter
1/4 cup rice vinegar
2 Tbsp gochujang Korean chili bean paste
2 Tbsp sesame oil
1 Tbsp soy sauce

About an hour or two (or one day) before cooking, wrap the tofu in 2 layers of clean paper towels. place a plate or small cutting board on top and place a large can of tomatoes on the board. Center it evenly and allow the tofu to drain for about 20 minutes. Unwrap the tofu and slice 1/4-inch.

Whisk together the marinade in a medium flat casserole. Place the tofu slices in the marinade and flip several times.

Allow the tofu to marinate at least an hour, or up to a day in the refrigerator.

While the tofu marinates, mix sauce ingredients in a small saucepan and bring to a gentle boil. Reduce to a simmer and cook another few minutes. Remove from heat, and keep warm until ready to eat. Store in refrigerator if marinating a long time. Gently reheat, whisking often, when ready to eat.

Heat a non-stick grill pan to medium high, and spray with oil. Lay the tofu slices on the pan and cook without moving for about 3-4 minutes, just until the tofu forms nice brown grill marks.

Flip and repeat on the other side.

Place tofu on serving platter and garnish with some sauce and fresh cilantro leaves. Serve extra sauce on the side. Serves 4.

Cook's Note:  I used the same spicy peanut gochujang sauce I posted with grilled short ribs - whatever your favorite substrate, it's a great sauce.