Peruvian-Style Tofu With Creamy Cilantro Sauce

Ingredients

For the Tofu

• 2 tbsp extra-virgin olive oil
• 2 tbsp soy sauce
• 2 tsp Diamond Crystal or 1¼ tsp Morton kosher salt
• 2 tsp ground cumin
• 2 tsp sugar
• 2 tsp paprika
• Freshly ground pepper
• 2 blocks (397g/14oz each) firm tofu, drained

For the Sauce and Assembly

• 1 bunch cilantro, bottom 1" of stems removed, cut into 2" pieces
• 6 scallions, cut into 2" pieces
• ½ avocado, pit removed, peeled, halved
• 1 serrano chile, stem removed
• 1 small garlic clove
• 60ml (¼ cup) fresh lime juice
• 60ml (¼ cup) mayonnaise
• ½ tsp ground cumin
• 60ml (¼ cup) water
• Vegetable oil (for grill)

Instructions

Marinate the Tofu

1. Mix the olive oil, soy sauce, salt, cumin, sugar, and paprika in a 13x9" baking dish to combine; season generously with freshly ground pepper. Cut each block of tofu into 4–6 planks; transfer to the dish and turn to coat each side evenly in the marinade.
2. Arrange the tofu in a single layer; cover with plastic wrap and let sit at least 30 minutes and up to 12 hours (chill if marinating longer than 30 minutes; no need to bring to room temperature before grilling).

Make the Sauce

3. While the tofu marinates, blend the cilantro, scallions, avocado, serrano, garlic, lime juice, mayonnaise, cumin, and water in a blender until mostly smooth (some flecks of cilantro are okay).
4. Transfer the cilantro sauce to a small bowl and cover with plastic wrap, pressing it directly against the surface (this slows oxidation). Chill until ready to serve.

Grill and Assemble

5. Prepare a grill for medium-high heat; generously oil the grate with vegetable oil. Remove the tofu from the marinade, letting excess drip back into the dish, and grill until deep brown marks appear underneath, about 5 minutes.
6. Carefully turn over (a fish or stiff metal spatula will help coax it off the grate); grill until deep brown marks appear underneath, about 5 minutes more.
7. Transfer the tofu to a platter and serve with the cilantro sauce alongside.

Notes

• The sauce can be made 2 days ahead. Keep chilled.