Grilled Tofu Squares

These grilled tofu pockets are a Southeast Asian street food concept: pre-fried tofu squares get lightly grilled, then slit open and stuffed with crunchy raw vegetables and sweet pineapple strips. The contrast between the warm, crispy tofu shell and the cool, fresh filling is the whole point.

Julienned cucumber, carrots, bean sprouts, and thin pineapple strips fill each pocket with crunch, sweetness, and freshness. The dipping sauce is dead simple: equal parts chili sauce and lemon juice with sugar to taste. That balance of heat, acid, and sweetness ties everything together.

Use pre-fried tofu (sometimes called tofu puffs or tau pok) for this. They’re already golden and crispy on the outside with a hollow, spongy center that’s built for stuffing. A quick pass on the grill warms them through and adds a bit of char.

Kitchen Tips

• Cut the slit in the tofu carefully. You want a pocket, not two halves. A small opening along one side is enough to stuff the vegetables in.
• Julienne the vegetables into thin, uniform strips. Fat chunks won’t fit inside the tofu and the proportions get thrown off.
• Grill the tofu lightly, just enough to warm and lightly char. Overgrilling dries out the tofu and makes it tough.
• Mix the dipping sauce fresh. It takes 30 seconds and the bright flavor fades if it sits too long.

Variations

• Thai peanut version: Replace the chili-lemon sauce with a peanut dipping sauce for a richer, nuttier pairing.
• Pickled filling: Quick-pickle the carrots and cucumber in rice vinegar and sugar before stuffing for a tangier, more complex bite.
• Avocado addition: Add thin slices of avocado to the stuffing for a creamy element alongside the crunchy vegetables.