Thai-Style Grilled Tofu

14 ounce package of firm tofu

2 T water

2 T reduced-sodium soy sauce

1 1/2 T lime juice

1 T canola oil

½ T peanut butter

2 t brown sugar

1 t minced ginger

1 t minced garlic

1 t sesame oil

¼ t red pepper flakes

1 T chopped roasted peanuts

1 T chopped cilantro

Slice the tofu lengthwise into 6 equal slices. Fold a large flour sack towel (or other large cloth kitchen towel) to fit a small baking sheet. Place the tofu slices on the towel, top with another similarly-folded towel, and place a baking sheet on top. Add weight to the top baking sheet (I used a 20-pound bag of rice and it worked great). Allow the tofu to be pressed and drained for 10minutes.

While the tofu is being squeezed, mix the water through pepper flakes in a dish that will hold all of the tofu slices in a single layer. Place the tofu in the marinade, turning to coat. Marinate for 20-30 minutes, turning frequently.

Preheat a grill to medium. Generously coat the tofu slices with cooking spray, then carefully transfer to the grill surface. Cook for 3-4 minutes, or until the tofu shows browned grill marks, and carefully turn. Grill the other side until the surface is marked.

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Divide the rice between 2 plates. Place the tofu slices on top, and drizzle generously with peanut sauce. Sprinkle with peanuts and cilantro.

( I would have liked some fresh lime juice squeezed on top, but I only had 1/2 lime in the fridge and used it in the marinade.)

Oh, and there is much joy tonight. We gave the pond a thorough cleaning the other day, the water is nice and clear, and this afternoon I walked by and heard a “plop”. Sitting on the porch, watching intently, I saw a small frog climb out to sit on a rock. I was so sad this spring when I realized that all of our frogs had perished over this past winter, and no toads showed up to perform their spring serenade, either. And now the frogs are returning! Or, rather, a frog has returned. Gotta start somewhere-- yay!