Dragonfly's Grilled Tofu
from Lynne Bryant - Colorado, USA

This serves about four people and is done on an outdoor BBQ.

• 1 lb of extra firm tofu, sliced and then cut diagonally to give about 3/8-1/2 thick, triangular slices
• 3 Tblsp tamari
• 2 Tblsp toasted sesame oil
• 2 Tblsp brown rice syrup
• 1 Tblsp rice vinegar
• 2 tsp minced garlic
• 2 tsp minced fresh ginger
  

Mix this well and then, coat first one side of the tofu slice, then flip over. Do this with each slice. You will want these to slices to soak up nearly all of the marinade and this takes all day or overnight.

Heat the grill till it is hot. Brush the rungs with some oil (DO NOT use a spray oil) and lay the slices on the grill. Turn the heat down (if you have gas) or raise the rack. Watch carefully and fill when they are toasted and you can see grill lines, flip them over. Their triangular shape makes it easier to turn them over. You can flip them four times, making those grilled cross hatch marks if you would like to.

I don't serve these with any sauce, I don't believe they need it. However, you are welcome to add BBQ sauce if that is what you would like.

Serve with corn on the cob, potato salad, vegan baked beans and watermelon. This is good ol' American BBQ.