Bright yellow, tart and tangy, lemons are one of nature’s most versatile, delicious and healthy fruits. They add a refreshing burst of flavor to any recipe. And since they’re available year round, lemons are an accessible and affordable ingredient.
Nothing adds zest or intensity to a dish like a squeeze of lemon. You can easily brighten up the flavor of grilled foods by adding lemon juice to marinades. Or, for an added flavor boost, grill entire lemon halves and squeeze the smoky juice over your dish.
Use a fresh, fragrant lemon for this Grilled Lemon Tofu with Carrot Cashew Slaw recipe. It’s guaranteed to brighten your day!
Lemon-Soy Sauce Marinade
¼ cup fresh lemon juice
¼ cup canola oil
¼ cup soy sauce
2 tablespoons peeled, grated ginger
2 tablespoons packed light brown sugar
1 teaspoon hot chili-garlic sauce
2 14-oz. packages extra-firm tofu (not silken style)
Carrot Cashew Slaw
2 teaspoons fresh lemon juice
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1 teaspoon stevia or agave syrup
2 cups coarsely grated carrot
½ cup roughly chopped cashews
1/3 cup minced green onions (white and light green parts, discard roots)
1/3 cup finely chopped fresh cilantro or Italian parsley leaves
In a medium bowl, whisk together marinade ingredients. Remove blocks of tofu from containers and discard liquid. Cut each block lengthwise into four slices, each about 1-inch thick. Arrange slices in a single layer on a rimmed platter or in a glass baking dish.
Pour marinade over tofu slices and brush over all sides. Cover with plastic wrap and refrigerate for 3 to 4 hours, turning slices over once or twice.
In a large bowl, combine lemon juice, sesame oil, soy sauce and stevia or agave syrup until combined. Add remaining salad ingredients and mix well. Set aside at room temperature.
Prepare the grill for direct cooking over high heat (450°F to 550°F). Brush the cooking grates clean. Place a large sheet of aluminum foil, about 12 by 16 inches, directly on the cooking grates. Lift tofu slices from the platter and arrange in a single layer on the foil, reserving the marinade for glazing.
Grill tofu over direct high heat, with lid closed as much as possible, until both sides are nicely caramelized and the slices are warm, about 6 to 8 minutes, turning once and brushing occasionally with reserved marinade. Using a spatula, transfer tofu to serving plates. Stack salad on top of the tofu slices. Serve warm or at room temperature.
The Kitchen Diva is Angela Shelf Medearis, a regular guest chef on “The Dr. Oz Show” and “The Today Show.” She is the author of many cookbooks, including, “The Kitchen Diva’s Diabetic Cookbook.”