Grilled Tofu with Summer Vegetables

The freeze-and-thaw step is the move here. Tofu cubed and stashed in a bag of teriyaki overnight, then thawed, comes out with a noticeably chewier, spongier texture. Those tiny ice crystals push open the structure, so the soy and ginger get carried deep instead of clinging to the outside.

That extra texture matters on the grill. Regular firm tofu can turn mushy over high heat; freeze-thawed cubes hold their shape, grab grill marks, and act more like a meat substitute than a soft block. Threaded on soaked bamboo skewers between mushrooms, red and green pepper, and white onion, they soak up smoke and char along with the produce.

The double sauce treatment is what closes it out. Reserved teriyaki marinade gets brushed on early to baste the skewers, then barbecue sauce goes on near the end so the sugar caramelizes without burning. The result is a sweet-savory glaze on every cube.

Pro Tips

• Press the tofu for 20 minutes before marinating so it can absorb the teriyaki fully.
• Soak bamboo skewers in water for at least one hour to keep them from scorching on the grill.
• Wait to brush on the barbecue sauce until the last few minutes; sugar-heavy sauces blacken fast.
• Medium heat works better than high; tofu and vegetables finish at similar rates this way.

Variations

• Swap teriyaki for a soy-ginger-honey marinade for a less sweet, more aromatic glaze.
• Add zucchini chunks or cherry tomatoes alongside the peppers for a bigger summer-vegetable haul.
• Slip thick-cut pineapple pieces between the cubes for a tropical-leaning skewer.