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Grilled Tofu

By Kay Chun

Updated June 11, 2021

Grilled Tofu
Armando Rafael for The New York Times. Food Stylist: Roscoe Betsill.
Total Time
20 minutes, plus 6 hours’ marinating
Rating
4(1,660)
Comments
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Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado.

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Ingredients

Yield:4 servings
  • 1(14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about ½-inch thick)
  • 2tablespoons safflower or canola oil, plus more for greasing grates
  • 2tablespoons minced garlic
  • 1tablespoon minced fresh ginger
  • ⅓cup low-sodium soy sauce
  • 2tablespoons turbinado sugar
  • ½teaspoon black pepper
  • 2tablespoons chopped scallions
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

186 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 11 grams protein; 779 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.

  2. Step 2

    In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and ¼ cup water, and cook, stirring to dissolve the sugar, about 2 minutes.

  3. Step 3

    Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.

  4. Step 4

    Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.

  5. Step 5

    Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.

  6. Step 6

    Transfer tofu to a serving plate and spoon over the sauce. Serve warm.

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Ratings

4 out of 5
1,660 user ratings
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Comments

Liane

Yes, as much as possible, don’t use plastic wrap or foil - they are not reusable or recyclable. Just follow the example of our mothers and grandmothers: put a plate that fits well on top of the bowl!

Sue

I haven't made this yet, but it sounds absolutely perfect for a sandwich or over rice. I don't use paper towels to press tofu anymore. I have a stack of old, clean dishtowels that I use instead. Also, I don't plan on covering with plastic wrap. Plastic is unstable when heated, even from the indirect heat of a hot sauce. I plan to use foil instead.

Vickie

Thanks for fewer paper towels and perfect use for dish towels. No plastic wrap ! Let's keep up this direction.

Questioner

I neglected to read the instructions fully the first time I made this, so I had to find a quick fix for flavoring the tofu without allowing hours to marinate. I put the cubed tofu into the pot where I had heated the marinade ingredients and simmered for 10+ minutes, and the tofu came out delicious and flavorful. Now I make it that way every time. (This approach also avoids the use of plastic wrap, etc.)

katie u

You could also skip pressing it entirely and boil it in salt water instead https://messyvegancook.com/boiling-tofu-instead-of-pressing/#

Anny

I used the superfirm tofu and no worries about draining.

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