Grocery stores often carry several kinds of tofu, so be sure to buy the firm variety for this dish. Pressing the tofu removes excess water and allows it to soak up the peppery marinade.

　　

Ingredients

serves 4

　　1 1/2 blocks firm tofu (from 2 14-ounce packages)

　　2 tablespoons tamari soy sauce

　　1 tablespoon toasted sesame oil

　　3/4 teaspoon freshly ground pepper

　　Soy-Lemon Dipping Sauce (recipe follows)

　　

Soy-Lemon Dipping Sauce

2 tablespoons minced peeled fresh ginger

　　1/4 cup tamari soy sauce

　　1/2 teaspoon freshly grated lemon zest, plus 1 tablespoon plus 2 teaspoons fresh lemon juice (1 lemon total)

　　1 teaspoon toasted sesame oil

　　(makes 1/2 cup)

　　

Step 1

Cut the tofu crosswise into 6 slices (about 3/4 inch thick each). Cut each slice diagonally into 2 triangles. Line a rimmed baking sheet with a double layer of paper towels. Place the tofu on top, and cover with another double layer of paper towels. Place another baking sheet or a large plate on top. Weight with heavy objects (such as large cans of food); let stand 20 minutes.

　　

Step 2

Preheat the broiler, with a rack 6 inches from the heat. Stir together the tamari soy sauce, oil, and pepper in a 9 × 13-inch baking dish. Pat the tofu dry with paper towels; transfer to the baking dish. Turn to coat both sides with the marinade. Broil, flipping once, until golden brown, about 4 minutes per side. Serve with dipping sauce.

　　

Soy-Lemon Dipping Sauce

Step 3

Whisk together ginger, tamari soy sauce, lemon zest, lemon juice, and sesame oil in a small bowl. Set aside at room temperature until ready to serve. Just before serving, stir well.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.