Teriyaki Grilled Tofu

Here's one of my go-to meals when I'm short on time or creativity for ingredients.  I serve it with rice and any salad and/or vegetable I have on hand (even if it's frozen petite peas).

One block of tofu feeds 2.5 people instead of the suggested 4.  Maybe this is because I use it as a main course instead of a side dish.  My kids eat just as much as we adults do, so now I have to double the recipe if I want one serving leftover for lunch the next day.  Here's the recipe.

So here is the beauty of it.  I don't always have teriyaki sauce on hand.  I often use a teriyaki baste-and-glaze.  Other times I've mixed my own teriyaki sauce concoction (soy sauce, sugar, ginger, garlic).  The last time all I had was hoisin sauce in the fridge.  But no matter what subsitute I use it ends up being great.  I mean, how can you go wrong with a soy sauce base and honey?!

I also don't have a BBQ or grill pan.  Instead, I cook the tofu "steaks" on medium-high heat for 3 minutes per side.  Then I heat the leftover sauce in the same pan to thicken it.  Pour that sauce over the tofu, rice and veggies.  Sometimes I quickly remove most of the sauce and then sauté the vegetables (broccoli, zucchini or green bean do well) in the pan that still has some sauce sticking inside.

Also, toss those green onions and red pepper flakes into the marinade itself first.