Sesame-Grilled Tofu with Sesame Dipping Sauce

This is another sesame tofu recipe, but it's very different from the last one.  Ironically, the sauce for this dish got mixed reviews.  Andrew wasn't a fan (although he loved the tofu itself); 3-year-old Nadia loved the sauce and dipped everything in it.  Either way, I think I'll try a different brand of tahini and see if that makes a difference.

Sesame-Grilled Tofu

Ingredients

2 (14 to 16 oz) blocks firm or extra-firm tofu
2 tbsp toasted sesame oil
2 tbsp canola oil
2 tbsp mirin (rice wine)
1 tbsp low-sodium soy sauce
1 to 3 tsp chili paste with garlic
2 garlic cloves, minced
1 tsp minced fresh ginger
Sesame Dipping Sauce (recipe below)

Directions

Wrap tofu in paper towels and squeeze gently to remove excess water.  Pat dry.

Combine sesame oil, canola oil, mirin, soy sauce, chili past, garlic and ginger.  Mix well.

Cut each block of tofu lengthwise into 4 slices and brush on marinade.  Let marinate for at least 1 hour at room temperature or up to 8 hours in the refrigerator.

Prepare a medium-hot fire in the grill.  Lightly oil grill grate or a vegetable grill rack.

Grill tofu until browned and crusty, about 5 minutes per side.  Serve hot with sesame dipping sauce.

Sesame Dipping Sauce

Ingredients

1/2 cup tahini (sesame paste)
1/4 cup warm water, or more if needed
2 tbsp low-sodium soy sauce
2 tbsp rice vinegar
2 tbsp mirin (rice wine)
2 garlic cloves, minced
1 tbsp minced fresh ginger

Directions

Combine ingredients and mix well.  Add more water, if needed, to achieve desired consistency.

Let stand for at least 30 minutes before serving to allow flavors to blend.  Store in an airtight container in the refrigerator for up to 3 weeks.  Mix well before serving.