{"frontMatter":{"categories":["Main"],"cook_time":"10 minutes","date":"2026-06-13T10:08:00-04:00","description":"Cumin-and-paprika marinated tofu planks grilled until charred, served with a bright, creamy blender sauce of cilantro, scallion, avocado, and serrano.","draft":false,"iscjklanguage":false,"lastmod":"2026-06-13T10:08:00-04:00","methods":["Grilled"],"prep_time":"15 minutes","publishdate":"2026-06-13T10:08:00-04:00","servings":6,"tags":["Tofu","Peruvian","Grilled","Vegetarian","Spicy"],"themes":["Vegetarian"],"title":"Peruvian-Style Tofu With Creamy Cilantro Sauce","total_time":"40 minutes"},"raw":"\n## Ingredients\n\n### For the Tofu\n\n- 2 tbsp extra-virgin olive oil\n- 2 tbsp soy sauce\n- 2 tsp Diamond Crystal or 1¼ tsp Morton kosher salt\n- 2 tsp ground cumin\n- 2 tsp sugar\n- 2 tsp paprika\n- Freshly ground pepper\n- 2 blocks (397g/14oz each) firm tofu, drained\n\n### For the Sauce and Assembly\n\n- 1 bunch cilantro, bottom 1\" of stems removed, cut into 2\" pieces\n- 6 scallions, cut into 2\" pieces\n- ½ avocado, pit removed, peeled, halved\n- 1 serrano chile, stem removed\n- 1 small garlic clove\n- 60ml (¼ cup) fresh lime juice\n- 60ml (¼ cup) mayonnaise\n- ½ tsp ground cumin\n- 60ml (¼ cup) water\n- Vegetable oil (for grill)\n\n## Instructions\n\n### Marinate the Tofu\n\n1. 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.\n2. 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).\n\n### Make the Sauce\n\n3. 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).\n4. 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.\n\n### Grill and Assemble\n\n5. 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.\n6. 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.\n7. Transfer the tofu to a platter and serve with the cilantro sauce alongside.\n\n## Notes\n\n- The sauce can be made 2 days ahead. Keep chilled.\n","title":"Peruvian-Style Tofu With Creamy Cilantro Sauce","url":"https://notes.improvisedscience.org/michael/peruvian-style-tofu-with-creamy-cilantro-sauce/"}