Grilled Tofu with Vietnamese-Style Dipping Sauce

We have a few different tofu factories here in Portland.
They are really good, and many a trendy restaurant offers them as an option, many times as one of my all-time favorite Japanese dishes, Agedashi Tofu. Agedashi is tofu that is fried and served in a sweet dashi broth and topped with toppings ranging from bonito to green onions. I decided I would do a fusion version using a few different ingredients, some traditionally Japanese and some traditionally Vietnamese, and take out the frying to make this a healthy dish. I think it was a success and it's super-cheap and simple to recreate at home. Tofu is a really great and versatile form of protein that can easily made into weeknight-friendly dishes.

Serves 4

• 1brick firm tofu, cut in large chunks, lightly salted and placed in a strainer, to release moisture, for about 20 minutes
• 1tablespoon coconut oil, or cooking spray
• 2tablespoons fresh lime juice
• 2tablespoons fish sauce
• 2tablespoons granulated sugar
• 2tablespoons water
• 1pinch dried Thai red chile flakes, or 1 small fresh Thai chile, minced
• 1clove garlic, minced.
• 2scallions, sliced thinly.
• 1/4cup grated daikon radish

1. Preheat a griddle to 350° F or place a pan over medium-high heat. Spread coconut oil in pan to melt or spray prepared tofu with coconut oil spray, place on hot griddle. Brown tofu on each side for 5 minutes until golden and crispy.
2. Make sauce by combining, lime juice, fish sauce, sugar, and water. Stir until sugar is dissolved. You can also microwave it for 1 minute to make sure sugar dissolves fully, as a shortcut.
3. Add chile and garlic into sauce, stir well, and add tofu. Top with scallions and daikon. This is great with rice or on its own as an appetizer.

http://food52.com/recipes/40064-grilled-tofu-with-vietnamese-style-dipping-sauce