Peruvian-Style Tofu With Creamy Cilantro Sauce

Method

1. 1

   Tofu

2. 2

   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).

3. 3

   Sauce and assembly

4. 4

   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.

5. 5

   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.

6. 6

   Transfer tofu to a platter and serve with cilantro sauce alongside. Do Ahead: Sauce can be made 2 days ahead. Keep chilled.

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