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(1,728)
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)

  • 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 monounsaturated 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
1,728 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.

Cameron

hey everybody huge earth lover and long-time vegetarian here. I drive a small card and ride a bike and have all eco-rated appliances. But I just don’t find 25 comments about plastic wrap helpful. Email the writer and ask them to add more eco-friendly instructions. (I’m assuming they suggested plastic wrap but I was just in the comments to see if the food tastes good before I dove into the recipe!)

Elizabeth Thomas

I drained the tofu, I made the marinade and poured it over the tofu. It’s in the fridge marinating because the ingredients are low acid and I don’t want food poisoning. I subbed out red pepper flakes for the black pepper.I won’t say how I blotted the excess moisture in the tofu.I will say that I had a hard time resisting spooning up the marinade and eating it. It was SO good!!! I can’t wait for the grilled tofu!

Aquilon

This was REALLY good! But you’ll want to open a window when you’re grilling it. The toasted ginger aroma is strong.

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