Nathan Williams, a Lawrence first-grader, recently won a statewide essay contest about health eating.

Williams wrote about his love of tofu for the contest that was sponsored by the Sunflower State Games. After his story appeared in the Journal-World on April 21, readers called in wanting his favorite recipe. Here’s the recipe, courtesy of his mother, Laura.

For the marinade:

1/4 cup white wine vinegar

1 teaspoons sea salt

1 teaspoons sugar

1/4 teaspoon black pepper

2 or 3 garlic cloves, pressed

1/4 cup olive oil

1 to 2 teaspoons dried basil

1 to 1 1/2 tablespoon tomato paste (depends on how much tomato taste you prefer)

Place 14 ounces of tofu in colander in sink. Drain water out of tofu by placing pan on top of tofu filled with water. Allow to drain for at least three hours or more.

In a plastic bowl, combine the vinegar with the sea salt, sugar, pepper and garlic. Blend well with wire whisk until salt and sugar are dissolved. Slowly beat in remaining ingredients.

Place marinade mixture into 9-inch by 13-inch glass dish. Take drained tofu and cut into 3/8 inch slices. Place tofu slices in marinade, making sure to coat tops of tofu also with marinade. Cover and place in refrigerator to marinade overnight.

To cook, place slices on broiler pan or directly on grill. Broil on high or grill approximately 3 or 4 minutes each side.