Grilled tofu has a bad rap. I know, because I used to be one of those people who thought that it was a soggy, flavorless mess. But then one day, some friends made me a grilled tofu taco with chipotle sauce and grilled pineapple on top. It was amazing. And since then, I’ve been hooked on grilled tofu and constantly trying out new recipes for it in my own kitchen—and this is by far my favorite recipe so far!
Table of Contents
The marinade
The marinade is a simple mixture of sweet, spicy, salty and savory flavors. You can experiment with different herbs and spices to find your perfect combination. For this recipe I used garlic powder, paprika and chili flakes for heat; soy sauce for saltiness; brown sugar for sweetness; and lemon juice for tanginess.
I usually mix these ingredients together in a large bowl then pour them over sliced tofu before marinating it for a couple hours at least (but preferably overnight). It’s important that the tofu slices are pressed dry before adding them to the marinade—otherwise you’ll end up with soggy tofu.
If you’re using dried herbs like oregano or thyme instead of fresh ones make sure they’re chopped finely before adding them into the mix as well!
What kind of tofu?
The most important difference between types of tofu is the texture. It’s best to use extra-firm tofu for grilling, as it will hold its shape and not crumble when you slice it up. Other types of tofu include silken (like soft cottage cheese), firm, medium, and soft. Some brands are labeled “extra firm” while others simply say “firm”—these terms can mean different things depending on where you live.
When shopping for your tofu, look for one with a tight skin and no visible liquid under the surface. Once you get home, seal the package tightly in a plastic storage container or wrap it in plastic wrap until you’re ready to use it; this will keep out any odors from other foods in your fridge and prevent excess moisture from collecting on top of the block itself.
The planks
You’re going to need a few planks for this recipe. I prefer to use cherry or oak, but you can use anything that will hold up on the grill without burning.
If you don’t have one already, you can pick one up at your local hardware store or lumberyard. Some places sell them in bundles of three or four—just make sure they fit in your BBQ!
To soak the plank:
In a large bowl, fill it with warm water for about 30 minutes until the wood has absorbed most of it (or as long as overnight if you want). Make sure to drain off any excess liquid before cooking. Seasoning is optional but recommended (see below).
The grill
- Use a charcoal or wood grill. Grilling over wood or charcoal imparts a nice smoky flavor to tofu that you just can’t get from gas grills. If you’ve got access to some nice hardwood chunks, throw them on the fire for extra flavor!
- Make sure your grill has good heat control. If your grill doesn’t have adjustable temperature settings, be prepared to keep an eye on the temperature by constantly checking with a thermometer (or with your hand—the grill should be hot enough that it’s uncomfortable to hold your hand directly above it).
- Clean and free of debris before cooking. A dirty grill will give off more smoke than necessary and make cleanup afterward more difficult; plus, any stray pieces of food left behind could cause flare-ups during cooking.
- Don’t use a gas grill when grilling tofu—it’ll burn! Use charcoal instead if possible; otherwise try using an oiled cast iron skillet set over high heat until it begins smoking before adding your tofu slices directly onto the pan surface (which should still be piping hot).
The sauce
The sauce for this tofu is simple. It’s a combination of BBQ sauce, ketchup, mustard and honey. I like to add brown sugar for extra sweetness and pepper for some spice. The key here is to find a BBQ sauce that you enjoy because it will take center stage in the flavor profile of your dish.
The marinade should be applied generously to both sides of each block of tofu before placing them on their respective planks in the smoker or grill pan. I’ve found that thick wooden skewers work best with the grilling method because they don’t burn as easily as metal ones do and hold up better under heat (they also look nicer).
Your goal is to have enough surface area so that all sides are exposed equally without falling apart when cooked—so no minuscule cubes here! In general though, if you’re using a pan over direct heat on top of an open flame or electric coils then smaller pieces will still work just fine since they’ll cook faster than larger ones would anyway; just keep an eye on them so nothing burns before being ready yourself!
Plating it up
Now that you’ve got your grilled tofu, it’s time to serve it up! The best ways to do so are with a side of vegetables and a dipping sauce.
- Serve this dish as part of a BBQ spread, or pair it with rice and cucumber salad for a delicious meal.
- Garnish with sesame seeds for an extra boost of flavor.
- Pair this dish with an equally flavorful glass of wine or beer.
Grilling tofu can be intimidating, but following the right steps can yield amazing results.
Grilling tofu can be intimidating, but following the right steps will yield amazing results.
The marinade is key: The planks and grill are important: A bbq sauce is good: The way you plate it up is also important.
You should use extra firm tofu for this recipe, preferably with wood planks on your grill. Lightly brush your tofu with oil before grilling, then add 1-2 tbsp of sauce per side (you can also marinate your tofu in the sauce). Cook over medium low heat until golden brown on both sides, flipping once halfway through cooking time. Serve with additional bbq sauce on top if desired!
Conclusion
Grilling tofu can be intimidating, but following the right steps can yield amazing results. First, find the right type of tofu for your recipe. Then, marinate it before putting it on the grill so that it absorbs all of those delicious flavors. Don’t forget about those planks! They help keep everything intact during cooking so there aren’t any charred pieces when you serve up your masterpiece at the end of it all. Finally, don’t forget about sauces! These not only add moisture back into your finished dish when needed but also add flavor too (like BBQ sauce).
