Grilled Tofu

By Kay Chun

Updated June 10, 2021

  • Armando Rafael for The New York Times. Food Stylist: Roscoe Betsill.
Media 1 of 1
Total Time
20 minutes, plus 6 hours’ marinating
Rating
4(1,702)
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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)

  • 2 tablespoons safflower or canola oil, plus more for greasing grates

  • 2 tablespoons minced garlic

  • 1 tablespoon minced fresh ginger

  • ⅓ cup low-sodium soy sauce

  • 2 tablespoons turbinado sugar

  • ½ teaspoon black pepper

  • 2 tablespoons chopped scallions

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

12 grams carbs; 186 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 1 gram fiber; 779 milligrams sodium; 11 grams protein; 7 grams sugar

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
1,702 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.

NOLA Mike

Not that I care that much about the paper towels, except to save $$, but I just put the block of tofu on a smooth surface cutting board, put something under the cutting board to give it a little tilt toward the sink, put a plate on top of the tofu and add weight as needed, but not enough to crack the tofu. (The smooth surface cutting board means one that has as little surface texture as possible. It will drain better that way.) Free and ezy peezy.

Joshua

I’m not sure what I didn’t do correctly. It’s not bad, but it’s not mind blowing (wife just exclaimed “way too salty!”). I had zero marinade left… ???

Memah

Added to stir fry. It was still tofu, but the best preparation that I personally have tried.

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