5 Ingredient Tofu Steaks with Charred Shishito Salsa

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• 2 each 14-oz. pkgs extra-firm water-packed tofu, drained
  Ingredient note

  Source: 2 14-oz. pkgs extra-firm water-packed tofu, drained
• 1 tsp kosher salt (divided)
  Ingredient note

  Source: 1 tsp. kosher salt (divided)
• 6 oz shishito peppers
  Ingredient note

  Source: 6 oz. shishito peppers
• 1/2 cup plus 2 Tbsp. extra-virgin olive oil (divided)
  Ingredient note

  Source: 1/2 cup plus 2 Tbsp. extra-virgin olive oil (divided)
• 3 Tbsp red wine vinegar
  Ingredient note

  Source: 3 Tbsp. red wine vinegar
• 2 each garlic cloves (minced)
  Ingredient note

  Source: 2 garlic cloves (minced)
• 3 Tbsp fresh chopped cilantro
  Ingredient note

  Source: 3 Tbsp. fresh chopped cilantro

1. Press tofu with paper towels until very dry. Slice each block in half diagonally. Stand each half on cut side, and split each into thirds, creating 12 equal triangles. Season evenly with 1/2 tsp. of the salt.
2. Heat 1 Tbsp. oil in a grill pan over medium-high. Cook tofu steaks in single-layer batches until deep char marks appear, about 3 to 4 minutes per side.
3. Heat 1 Tbsp. oil in a large skillet (preferably a cast iron) over high heat. Once oil starts to smoke, add peppers. Cook, tossing occasionally, until charred, about 3 to 4 minutes. Transfer to a cutting board; let sit until cool enough to handle. Coarsely chop peppers and discard stems; place in a small bowl. Stir in remaining 1/2 cup olive oil, vinegar, garlic, cilantro, and remaining 1/2 tsp. salt.
4. Place 2 tofu steaks on each of 6 plates. Spoon shishito salsa evenly overtop.