Since tofu was invented in China, it is perfectly appropriate to grill it after a good soaking in an Asian marinade such as this one. And it does absorb a marinade! Tofu comes in different styles–soft, regular, firm and extra-firm. The firmer ones are best for grilling but it is still critical to remove as much liquid as possible. Serve with hot and sour soup, Chinese sesame noodles, and mango pudding with almond cookies.
For the Tofu:
For the Tangerine Marinade:
1/3 cup tangerine juice
2 tablespoons rice wine
1 tablespoon soy sauce
1 teaspoon tangerine zest
1 teaspoon hoison sauce
1 teaspoon crushed red chile, such as New Mexican
½ teaspoon 5-spice powder
Place a thick layer of paper towels on a plate. Place the tofu on the towels and cover with another thick layer of towels. Place a heavy skillet on top of the paper towels and let sit for an hour to remove excess moisture.
Combine all the ingredients for the marinade in a bowl. Cut the tofu into 1-inch cubes. Place the tofu in a nonreactive bowl, pour the marinade over the tofu, cover, and refrigerate for 6 hours.
Soak wooden skewers in water for 30 minutes.
Thread the tofu slices onto the skewers. Grill over a medium-hot fire for 5 minutes, turn, cook another 5 minutes, until outside is slightly crispy and brown.