Peruvian-Style Tofu With Creamy Cilantro Sauce
Recipe: https://recipestripper.com/recipes/11bb5697-902a-4688-ac73-0abfb51fb417
Original source: https://www.bonappetit.com/recipe/peruvian-style-tofu-with-creamy-cilantro-sauce
Recipe image: https://assets.bonappetit.com/photos/6a19b7d9158ed95fe6b7577e/16:9/w_1328,h_747,c_limit/BA0626summer08.jpg

The high-impact flavors traditionally used in the marinade for Peruvian chicken—soy sauce, cumin, and paprika—are applied to grilled tofu with resounding success.
Yield: 6 servings
Total time: 40 minutes

Ingredients
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. soy sauce
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
- 2 tsp. ground cumin
- 2 tsp. sugar
- 2 tsp. paprika
- Freshly ground pepper
- 2 14-oz. blocks firm tofu, drained
- 1 bunch cilantro, bottom 1" of stems removed, cut into
2" pieces
- 6 scallions, cut into 2" pieces
- ½ avocado, pit removed, peeled, halved
- 1 serrano chile, stem removed
- 1 small garlic clove
- ¼ cup fresh lime juice
- ¼ cup mayonnaise
- ½ tsp. ground cumin
- Vegetable oil (for grill)

Instructions
1. [Tofu] Mix 2 Tbsp. extra-virgin olive oil, 2 Tbsp. soy sauce, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. ground cumin, 2 tsp. sugar, and 2 tsp. paprika in a 13x9" baking dish to combine; season generously with freshly ground pepper. Cut each of two 14-oz. blocks firm tofu, drained, into 4–6 planks; transfer to dish and turn to coat each side evenly in marinade. Arrange tofu in a single layer; cover with plastic wrap and let sit at least 30 minutes and up to 12 hours (chill if marinating longer than 30 minutes; no need to bring to room temperature before grilling).
2. [Sauce and assembly] While the tofu is marinating, blend 1 bunch cilantro, bottom 1" of stems removed, cut into 2" pieces, 6 scallions, cut into 2" pieces, ½ avocado, pit removed, peeled, halved, 1 serrano chile, stem removed, 1 small garlic clove, ¼ cup fresh lime juice, ¼ cup mayonnaise, ½ tsp. ground cumin, and ¼ cup water in a blender until mostly smooth (some flecks of cilantro are okay). Transfer cilantro sauce to a small bowl and cover with plastic wrap, pressing directly against surface (this will slow down oxidation). Chill until ready to serve.
3. [Sauce and assembly] Prepare a grill for medium-high heat; generously oil grate with vegetable oil. Remove tofu from marinade, letting excess drip back into dish, and grill until deep brown marks appear underneath, about 5 minutes. Carefully turn over (using a fish or stiff metal spatula to coax it off the grate will make it easier); grill until deep brown marks appear underneath, about 5 minutes.
4. [Sauce and assembly] Transfer tofu to a platter and serve with cilantro sauce alongside.
Do Ahead: Sauce can be made 2 days ahead. Keep chilled.