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Sesame Tofu
Yield: 4 servings

2 pkgs firm tofu, sliced into slabs about 1" thick
1/2 c soy sauce
1/2 c red wine
1/2 c rice vinegar
1/2 c asian style sesame oil
1/4 c olive oil
2 tb hot chili oil
1 tb garlic, pressed
salt
1/2 c sesame seeds
8 green onions, cut into 1" lengths

Drain the tofu, arrabge it in a single layer on a baking sheet or
tray lined with paper towels. Cover with another baking sheet and
weight with heavy objects. Let stand for 1 or 2 hours.

Combine all the marinade ingredients in a non-reactive bowl and
blend well.

Cut each slab of tofu into 4 rectangles and arrange them in a
shallow non-reactive container. Pour marinade over the tofu and,
cover and refrigerate for 24 hours. Return to room temperature
before grilling.

An hour before cooking, place sesame seeds in a small skillet over
medium heat and toast until fragrant, about 5 minutes. Cool on a
plate.

Prepare an open grill for moderate direct heat. Soak 8 bamboo
skewers for about 20 minutes.

Remove tofu, reserving the marinade. Beginnig with the root end,
thread the onion pieces lengthwise on skewers alternating with the
tofu. Order the onion pieces to look like a whole onion.

When the grill is ready, lightly brush the rack with oil. Place
tofu on the rack and cook, turning to grill each side and brushing
frequently with the marinade until lightly browned on all sides.

Sprinkle the tofu with reserved sesame seeds and serve immediately.

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