Grilled Tofu
Grilled tofu marinated in orange juice and soy sauce, pressed until firm, then charred on the grill. Three ingredients, vegetarian, and full of smoky-citrus flavor.
YIELD
8 servingsPREP
50 minCOOK
30 minREADY
80 minPressing is everything with grilled tofu. Twenty minutes under a heavy weight squeezes out enough water that the slabs firm up and actually hold together on the grill instead of crumbling through the grates.
A quick marinade of orange juice and soy sauce soaks into the pressed surfaces, giving you caramelized, slightly sweet char marks with a salty backbone. The orange juice sugars are what create those gorgeous brown grill lines that plain tofu just can’t achieve.
Slice the block into thick slabs, not thin ones. Thin pieces dry out and turn rubbery; thick slabs stay creamy inside while the outside picks up that smoky crust. Serve alongside cold spicy noodles for a solid vegetarian summer meal.
Pro Tips
- Use firm or extra-firm tofu. Silken or soft tofu will fall apart on the grill no matter how much you press it.
- Oil the grill grates well before cooking. Tofu sticks more than meat does.
- Don’t move the tofu until it releases naturally from the grates. If it’s sticking, it’s not ready to flip.
- A grill basket or hibachi works great if you’re nervous about pieces breaking.
Variations
- Add a splash of sesame oil and grated ginger to the marinade for an Asian-inspired twist.
- Brush with barbecue sauce during the last minute of grilling for a smoky-sweet glaze.
- Swap orange juice for pineapple juice for a more tropical, tangy marinade.
Ingredients
Directions
Tofu, once pressed, grills beautifully.
Joanie pressed and marinated the tofu ahead of time; we grilled it on a portable hibachi.
Slice the block of tofu in half, then slice each half into four thick slabs.
Place a double layer of paper towels on a cutting board set over the sink.
Arrange tofu in one layer on the cutting board, then top with a clean dishtowel.
Place a second board on top, then a 4 to 5 pound weight, such as a thick phone book or heavy pot.
Let press 20 minutes.
Uncover tofu and place in one layer in a shallow baking dish .
Drizzle with orange juice and soy sauce.
Marinate at room temperature 20 minutes.
Broil or grill over hot coals until lightly browned, turning once.
Serve with Cold and Spicy Noodles.
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