Broiling Tofu

A couple of weeks ago we had some Serrano that we’re getting a little wrinkly and tofu that needed to be used, so I decided to try out Rouscelle style steak but with tofu. I figured some fish sauce, lime, garlic, ginger and hot stuff – how could it go wrong?

Well it didn’t go wrong, it was just weird. You would assume that a wiggly, not strong type of thing would bubble and crunch up great under the broiler? Alas, at double the time of astreet it was just starting to get a little golden. It didn’t taste terrible, but definitely not a do again!



1 container tofu
¼ cup Fish Sauce
1 T (or more) lime juice
4 to 6 cloves of fresh garlic
1 jalapeno pepper
2 serrano peppers
4 dashes of hot sesame oil (or Mongolian fire oil)


Squish tofu approximately an hour

First prepare a marinade, fish sauce thru hot sesame oil.

Cut into 8 slices, marinate for a couple hours or so in a glass pan (get the marinade on both sides).

When you’re ready to cook, you’ll broil the tofu in the glass pan, 10-15 minutes on each side.

Thoughts for the tofu to get crispy:
Don’t marinade it – although that could lead to less flavor, perhaps but it thinner.
Another thought was to not flip it, so then at least 1 side gets the crisp
And of course, hubby is all about pan frying and then throwing it under the broiler!
Anyway – good luck if you try it!