This tofu has a wonderfully soft, silky texture that contrasts nicely with the crisp, sweet and spicy Asian style grilled glaze. Enjoy this tasty meal with friends, family, and a bottle or two of Frey red wine. Cheers! 
 
Marinade:
5 cups water
¼ cup soy sauce
2 tablespoons Asian Chili-garlic sauce
 
Glaze:
1/3 cup soy sauce
1/3 cup water
1/3 cup sugar
¼ cup mirin
1 tablespoon grated fresh ginger
2 garlic cloves, minced
2 teaspoons cornstarch
1 teaspoon Asian chili-garlic sauce
 
Tofu:
28 ounces firm tofu, sliced lengthwise into 1 inch think planks
2 tablespoons vegetable oil
Salt and pepper
¼ cup minced fresh cilantro
 
1. For the Marinade: bring water to a boil, add soy sauce and chili garlic sauce, turn off heat and add tofu. Allow tofu to marinate for 20 minutes.
2. For the Glaze: simmer the soy sauce, water, sugar, mirin, ginger, garlic, cornstarch, and chili-garlic sauce in small saucepan over medium-high heat until thickened and reduced to ¾ cups, for 5-7 minutes.
3. For the tofu: Drain tofu from marinade and spread over paper towel-lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels. Brush tofu with oil and season with salt and paper
4. For the Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

Clean and oil cooking grate. Gently place tofu on grill, perpendicular to grate bars. Cook until lightly browned on both sides, 6-10 minutes. Gently flip tofu halfway through cooking using 2 spatulas. Next, turn all burners to medium and brush tofu with glaze and cook until well browned, 1-2 minutes. Flip tofu, brush with glaze and cook until well browned. Transfer tofu to platter, brush with remaining ¼ cup glaze, and sprinkle with cilantro.

Serve with Asian coleslaw and a glass of Frey organic Sangiovese or Zinfandel.  Enjoy!