cook · dinner · american

How to Grill Marinated Tofu

Name: How to Grill Marinated Tofu
Cuisine: american

Tofu transforms on the grill when you do two things right: remove the water so it can absorb flavor, and get the heat high enough to create a golden, slightly crispy exterior that contrasts with the tender inside.

Total time: 3 hr 15 min
Hands-on: 45 min
Serves: 4
Difficulty: Easy

Before you start

Pressing matters more than marinating time

The water inside tofu blocks marinade absorption and prevents browning. Press it thoroughly, even if you're short on marinating time.

grill or grill pan
clean kitchen towels
cutting board
shallow dish for marinating

Ingredients

2 blocks (14 oz each) extra-firm tofu
1/4 cup soy sauce
3 tbsp rice vinegar
2 tbsp sesame oil
2 tbsp brown sugar
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp red pepper flakes
2 tbsp vegetable oil for grill

The pressing technique

Squeeze out every drop of water first

Wrap each block in clean kitchen towels and place under a heavy cutting board with a cast iron pan on top. Let gravity and weight do the work for 30 minutes minimum.

Step by step

Press the tofu. Wrap each tofu block in clean kitchen towels. Place on cutting board and weight down with another board and heavy pan. Press for 30 minutes.
Make the marinade. Whisk soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, and red pepper flakes in a shallow dish until sugar dissolves.
Slice and marinate. Cut pressed tofu into 1/2-inch thick slabs. Submerge in marinade, turning once halfway through. Marinate 2-4 hours in refrigerator.
Prep the grill. Heat grill to medium-high. Clean grates thoroughly and brush with vegetable oil to prevent sticking.
Grill the tofu. Remove tofu from marinade and place directly on grill. Cook 4-5 minutes per side without moving until you see defined grill marks and golden edges.
Check for doneness. Tofu is ready when both sides have deep golden char marks and the edges look slightly crispy. The center should still feel tender when pressed gently.

Tips & troubleshooting

Save some marinade before adding tofu to brush on while grilling for extra flavor
If tofu starts browning too fast, move to cooler part of grill to finish cooking through
Let grilled tofu rest 2-3 minutes before serving so juices redistribute
Leftover grilled tofu keeps 3 days refrigerated and reheats well in a dry skillet

Variations

Teriyaki Style. Add 2 tbsp mirin and 1 tbsp honey to the marinade. Brush with reserved marinade while grilling.
Spicy Korean. Replace half the soy sauce with gochujang and add 1 tsp toasted sesame seeds to the marinade.
Herb Crusted. After marinating, press tofu into a mixture of chopped fresh herbs (basil, cilantro, mint) before grilling.

Questions

Can I skip the pressing step?: No. Unpressed tofu won't brown properly and the marinade sits on the surface instead of penetrating. Even 15 minutes of pressing helps.
How do I know when the grill is hot enough?: Hold your hand 6 inches above the grates. You should only be able to keep it there for 3-4 seconds at medium-high heat.
What if my tofu keeps sticking to the grill?: The grates aren't hot enough or clean enough. Scrape them well, reheat, and oil again. Tofu releases easily when it's properly seared.