The Best Grilled Tofu Recipe (2024)

FAQs

What kind of tofu is best for grilling? ›

Firm, non-silken tofu is best for grilling. Tofu comes in two basic forms: silken and cottony, which are made using two different coagulating agents. Within these two categories, you'll find varying degrees of firmness from custardy soft to very firm and meaty, depending on their final water content.

First, drain and press the tofu.

For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you're short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink. The tofu won't be as firm this way, but it will still be delicious!

If you choose to marinate your tofu for a few hours before adding it to the grill, a little blotting goes a long way, too! "If you choose to marinate the tofu, make sure to blot it dry after it comes out of the marinade. The dryer the tofu, the less chance it will have to stick to your grates," Gaman adds.

The minimum time to marinate small cubes, thin slices and grated or 'scrambled' tofu is 15 minutes. For the tastiest results, marinade the tofu overnight. Roll slices or cubes of marinated tofu in some rice flour, potato starch, corn flour or grated coconut before pan-frying for an extra-crispy crust.

In a mixing bowl or measuring cup with a spout, whisk together the marinade: soy sauce, maple syrup, rice vinegar, olive oil, sesame oil, garlic powder, smoked paprika, ginger, and Sriracha. Drizzle over the tofu. If any pieces look bare, turn them over in the marinade a few times so all of the sides are coated.

If you want the flavor to get all the way inside, you have to get heat involved somehow, whether that's in the form of a dip in boiling salty water, or by pan-frying, baking, or my new favorite pre-marinade technique: Air-frying. Cold, raw tofu rejects marinades because of its high water content and low porosity.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Just as you can caramelize vegetables by roasting them in the oven, the same is possible for tofu. Start by pressing your tofu to remove the water. Then, toss pressed tofu pieces in a marinade made with a combination of oil, soy sauce, sweetener, and other flavorings of your choosing, such as garlic and ginger.

Any food that is contaminated is going to make you ill. Remove the tofu from the packaging and rinse it thoroughly. If you are handling raw meat at the same time as the tofu, use separate utensils. Other than that, there are no risks to eating raw tofu.

What happens if you don't drain tofu before cooking? ›

This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture. It takes on a chewier, firmer texture, which makes it super satisfying to eat and less likely to fall apart.

If your crispy tofu isn't getting crispy, it could be because there is too much moisture in the tofu. Another issue could be the oil isn't hot enough to fry the tofu. Or you forgot to add the corn flour. These three reasons can cause your tofu to be soggy or not crisp up as much as you'd like.

In this recipe I introduced a well balanced Asian sauce that is savory, a little spicy, and full of aroma. It takes no time to put together. Once the tofu is marinated, I use a cornstarch coating with some cumin powder in it.

How long to press tofu? Pressing tofu can take up to one hour. The longer it's pressed, the more moisture will be drawn out, making it a better consistency for recipes that call for marinades.

it in olive oil. It gives it a crispy crust when you coat it.

Ingredient notes. Tofu. Extra-firm tofu will give you the best results. It has relatively little water in it (which is pressed out before marinating) and a firm, chewy texture.

Extra firm tofu has the tightest curds and can stand up to hearty cooking methods, such as pan frying and baking. Firm tofu is often used in traditional Asian soups such as hot and sour soup and miso soup.

In general, I find that firm and extra-firm tofu are the most useful because they're versatile. They hit the tofu texture sweet spot—soft enough to absorb flavor but hardy enough to be cooked without risk of falling apart.