Cilantro-Pepper Stuffed Tofu

TOFU
2 extra-firm tofu, approximately 1 lb each
1/2 - 2/3 bunch cilantro, chopped
1 bunch scallions
1-2 peppers/chilies* (depending on desired heat)
1 tbsp lemon juice
salt to taste
water or oil

MARINADE
3-4 cloves garlic, minced
1 inch fresh ginger, pealed and minced
1 pepper* or more to taste, diced (optional)
1 tbsp garam masala
cayenne pepper to desired heat (approximately 1/2 tsp)
1 tbsp lemon juice
1 cup yogurt
1-2 tbsp water
1 tbsp oil
remainder of cilantro, chopped (keep some for garnish)

Preheat grill to high.
1. Press tofu to extract fluid as usually done. First cut tofu horizontally in half so each block provides two large piece. Then cut lengthwise. Finally, make pockets in the the tofu by cutting in one side of each piece.
2. Prepare the filling by blending the cilantro, scallions, peppers, lemon juice, and salt with enough water to make a paste. Using a spoon (or appropriate device), stuff each tofu pocket.
3. Make the marinade by mixing the above ingredients. Add the water as needed for consistency. Marinade the the stuff tofu for four or more hours (I used a big plastic bag; be careful no to break the tofu).
4. After oiling grate, place tofu steaks on grill and cook for about -8-10 minutes or until golden brown, flipping once. For addeed color and flavor, the tofu can be basted with melted butter or ghee.
5. Garnish with cilantro and serve.

*I used serrano peppers because it is what I found.
based on recipe from S. Rachlen. 1998. The barbeque! bible. 407-408.