Grilled Tofu Dogs With Kimchi Slaw and Farmhouse Cheddar
Tofu takes the stage for this flavor-packed take on a summer staple. Marinating tofu in mirin and hoisin and then grilling it imparts great flavor, while the kimchi slaw is a powerhouse of crunch and spice. I’ve added a slice of cheddar to melt as the buns get toasted—that earthy touch of tang adds that melty richness that’s the perfect foil for the zingy slaw.
See this recipe on The Purist…
“This summer, I’m enjoying the sheer variety of food that celebrates and reflects what America looks like now. Food is often the first exposure one has to different cultures, and we are so lucky for the opportunity to have such a vast array available to us. From za’atar, to hoisin, to kimchi, to dukkah, the amount of choices we have is thrilling. Layered onto that is summer’s bounty of local fresh produce and ingredients—we have so much to enjoy and appreciate. Many don’t have that opportunity, as food insecurity is a very real problem everywhere, and the Hamptons is no exception. There are some amazing local organizations that are actively helping the community (see the list on the following pages). So when grocery shopping, make thoughtful choices, support local farmers and purveyors, make healthy choices, and if you can, help out these local organizations by buying double—or extras—when you shop, to donate. Every little bit helps.”
Serves 6
INGREDIENTS
Kimchi Slaw
1 small napa cabbage, thinly sliced (approximately 4 cups) (from Amber Waves)
1 cup kimchi
4 scallions, thinly sliced, plus more for garnish (from Serene Green)
¼ cup rice wine vinegar
2 tbsp gochujang, plus more for serving
½ tbsp honey (from The Hamptons Honey Company)
2 tsp toasted sesame oil
1 tbsp grated ginger
1 tbsp fish sauce
2 tbsp sesame seeds
Tofu Dogs
2 blocks extra-firm tofu
2 tbsp mirin
1 tbsp hoisin
1 tbsp rice wine vinegar
¼ cup olive oil
6 thin slices farmhouse cheddar cheese (from Mecox Bay Dairy)
6 hot dog buns
Kewpie mayonnaise
Cilantro, for garnish (from Serene Green)
METHOD
For the Kimchi Slaw, in a large bowl, add cabbage, kimchi, scallions, rice wine vinegar, gochujang, honey, sesame oil, ginger, fish sauce and sesame seeds and stir to combine. Slaw can be made a day in advance and kept in the fridge in a sealed container.
For the Tofu Dogs, to remove liquid in the tofu, place on a paper towel-lined plate and microwave for 2 minutes on high. Remove from microwave, top with a few more sheets of paper towel, then place a flat plate or small cutting board on top and let sit for 5-10 minutes. Remove and slice into long slabs approximately ¾ inch thick and place back on plate.
To make marinade, in a small bowl, whisk together mirin, hoisin, rice wine vinegar and olive oil. Pour over tofu, making sure all sides are coated, and let sit for 10-15 minutes.
Heat grill to medium-high. Place tofu on grill and cook for 5-6 minutes total. To serve, open up hot dog buns, spread with Kewpie mayo and layer with cheddar. Place on grill, cheese side up, and toast just until cheese is melted, approximately 1-2 minutes.
To serve, place tofu in buns, top with slaw, garnish with cilantro and serve with additional gochujang alongside.
FEED the COMMUNITY
Support your local food banks, here are a few of the favorites in my area…
East Hampton Food Pantry: 159 Pantigo Rd., East Hampton; 486 Montauk Hwy., Amagansett; 2 Long Lane, East Hampton easthamptonfoodpantry.org
Hamptons Community Outreach hamptonscommunityoutreach.org
Heart of the Hamptons: 168 Hill St., Southampton heartofthehamptons.org
Living Water Full Gospel Church: 69 Industrial Rd., Wainscott livingwater.online
Montauk Food Pantry: St. Therese Parish Center, 67 S. Essex St., Montauk montaukfoodpantry.org
Sag Harbor Community Food Pantry, Inc.: 44 Union St., Sag Harbor sagharborfoodpantry.org
St. Rosalie’s Community Food Pantry: 31 E. Montauk Hwy., Hampton Bays saintrosalie.com/parish-life/psm/92-st-rosalie-s-community-food-pantry
Springs Food Pantry: 5 Old Stone Hwy., East Hampton springspc.org