Perfect Grilled Tofu Recipes

PERFECT GRILLED TOFU

Perfect Grilled Tofu image

This recipe is very easy to double, though you don't need quite double the marinade: About 1 1/2 times the marinade is perfect for four packages of tofu.

Provided by benandbirdy

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu

Time 1h25m

Yield 6

Number Of Ingredients 9

Ingredients

2 (14 ounce) packages extra-firm tofu, drained
½ cup sherry vinegar
½ cup low-sodium soy sauce
⅓ cup olive oil
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon cayenne pepper
½ teaspoon dried marjoram or thyme
¼ teaspoon black pepper

Steps:

Wrap tofu in a clean dish towel and weight it with something heavy such as a large can; leave it to drain for 30 minutes.
Meanwhile, mix together remaining ingredients in a bowl.
Cut each piece of tofu crosswise into 6 thick slices and put it all in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, at least 30 minutes or up to 48 hours. Longer is better, but shorter is totally fine.
Preheat a gas grill on high heat (450 degrees F to 650 degrees F) 10 minutes, then reduce heat to medium (325 degrees F to 375 degrees F)--or do whatever the equivalent is if you're using charcoal. Oil grate.
Transfer tofu from marinade (letting excess drip off and reserving marinade) to grill with a spatula. Cover grill and cook tofu, turning once, until well browned but before grill marks get black, 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm.
Bring reserved marinade to a boil in a saucepan and boil until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.

Nutrition Facts : Calories 219.7 calories, Carbohydrate 4.9 g, Fat 18.3 g, Fiber 0.7 g, Protein 11.8 g, SaturatedFat 2.6 g, Sodium 880 mg, Sugar 1 g

GRILLED TOFU

Grilled Tofu image

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.

Provided by Kay Chun

Categories dinner, main course

Time 6h20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)
2 tablespoons safflower or canola oil, plus more for greasing grates
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1/3 cup low-sodium soy sauce
2 tablespoons turbinado sugar
1/2 teaspoon black pepper
2 tablespoons chopped scallions

Steps:

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.
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 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
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.
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.
Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
Transfer tofu to a serving plate and spoon over the sauce. Serve warm.

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