- 5 cloves garlic
- 3 Ounces ginger, peeled
- 3 Tablespoons Madras curry powder
- 1 Teaspoon kosher salt
- 1 Teaspoon sugar
- 1/4 Teaspoon white pepper
- 1/2 Teaspoon cayenne (optional)
- Two 12-ounce packages firm tofu, preferably Hodo Soy
Place the garlic and ginger in a blender and pulse until it reaches a fine paste. Add a little water if needed. Add the curry powder, salt, sugar, white pepper, and cayenne, if using. Stir to combine. Drain the tofu and pat dry. Cut into desired slabs. Place the tofu in a dish and rub the marinade over the tofu. Cover and place in the refrigerator for at least 1 hour. Alternatively, place in a Ziploc bag on a plate.
Preheat a grill to medium heat. Remove the tofu from the marinade. Transfer the tofu to the oiled grill and brush the top of each piece of tofu with some of the leftover marinade. Grill until the tofu is golden on the bottom with distinct grill marks, about 5 minutes. For checkered grill marks, rotate the tofu 90 degrees halfway through the grilling. Flip the tofu, brush the top part, and cook until grill marks form, about 5 minutes. Remove and serve over a green salad, grains, or pasta.