The Best Grilled Tofu Recipe (2024)

FAQs

What type 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.

Tofu contains a large amount of water when it comes out of the package. In order to bake, fry, or scramble tofu, it's best to press out as much water as possible before cooking.

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. Be sure to use a non-stick pan with a generous amount of oil. Deep-frying is also an option.

Before you put your tofu on the grill, get your grill grates scrubbed off with a grill brush and lubricate them with a thin coat of olive oil. This helps prevent stickiness, as well as removes any gunk on your grill grates that could affect the taste of your tofu.

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.

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.

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.

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. 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.

Cut the pressed tofu into 1 inch pieces and toss it with the marinade until fully covered. Let the tofu marinate for at least 30 minutes or up to 2 days. Using a slotted spoon, transfer the marinated tofu into a gallon size plastic bag. Sprinkle with the cornstarch and gently shake the bag to coat.

How long to press tofu before marinating? ›

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.

This is quite simple. We'll simply preheat the oven to 425F, and line a baking sheet with parchment paper. Place the tofu (minus the excess marinade) that's been coated in our starch onto the baking sheet and bake for 15 minutes.

Not Using Enough Seasoning

"Coat tofu generously in herbs, spices, and sauces. You can marinate it before or after cooking, just make sure you use plenty of seasonings like ginger and garlic, soy sauce, sweet and sour sauce, green onions, vinegar, cajun seasoning, and other strong flavors," she says.

Plain tofu has no specific flavor and is honestly, quite bland. This might be why people tend to hate it but the fact that it's bland is exactly why we should LOVE it. The texture of tofu is more important than the taste- all the different types of tofu have different textures.

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.

Firm Block Tofu

If you're not sure which tofu to buy, a firm block will get you through most savory recipes. The curds in a firm block are tight and visible; it should feel solid, with little give.

Extra-firm tofu is versatile, whether pan-frying, stir-frying, grilling, or baking. It's a great option for getting crispy tofu. Super-firm tofu is best option for grilling, or where you need the tofu to remain very compact and dense.