Soy makes a three-time stage appearance

Soy is a versatile actress, appearing three times in a new recipe published in Food & Drink Magazine. Author Jennifer MacKenzie – formerly of the Canadian Living test kitchen – has given new life to the soy staple by pairing grilled tofu with Asian greens, a miso dressing and soy-glazed sesame seeds.

MacKenzie suggests cutting a block of firm or extra-firm tofu crosswise into two or three slices, about half an inch thick. After patting dry, marinate the slabs in soy sauce, lemon juice and sriracha or your favourite hot sauce for up to a day.

Just before serving, preheat your BBQ grill to medium, oil the grill rack and place the marinated slabs on the grill for about five minutes per side. Turn once, when browned and finish heating through.

Soy sauce – just a tablespoon — appears again in this recipe when combined with a third cup of sesame seeds and a teaspoon of sugar. Toasting this mixture in a skillet is an easy step while heating the BBQ. I like the idea of saving some soy-glazed seeds for another cooking adventure.

The miso dressing starts with a tablespoon of the reserved sesame seeds combined with a finger of sliced fresh ginger, a squirt of lemon juice, a quarter cup of vegetable oil and two tablespoons of yellow or white miso. The miso paste, made from fermented soybeans, adds another layer of Asian flavour. Together, these ingredients are pureed in a blender and then wait in the wings for their final entrance on stage.

To serve, toss an assortment of mixed greens with the miso dressing and top with grilled tofu and glazed sesame seeds. Soy, take your bow.