We tried grilling tofu this past weekend and it was incredible. I think one of the secrets was the time that the tofu spent in the press. It sat for an hour in the press. Then we sliced the tofu crosswise into 3/4-inch thick slices.
The marinade of course was wonderful. We used skewers through the chunks to put them on the grill and easily turn them. We marinaded the tofu for 2 hours, turning the container often to make sure that every surface was able to absorb as much flavor as possible.
Use oil on the grill grates to prevent the tofu from sticking and foil covering the grates under the skewers to prevent them from burning.
Ginger Marinated Grilled Tofu
A tangy barbecue tofu, highfalutin restaurant style.
- 2 packages extra firm tofu
- 2 strips tangerine zest
- 1/2 cup soy sauce
- 1/4 cup maple syrup
- 1/2 cup tangerine juice
- 2 teaspoons minced garlic
- 2 teaspoons fresh ginger
- 1/2 teaspoon cornstarch, dissolved in 2 teaspoons water
- 1 Tablespoon lightly toasted sesame seeds, for garnish
- Press the tofu for 1 hour in a tofu press.
- Cut the tofu crosswise into 3/4-inch-thick slices.
- Combine the tangerine zest, soy sauce, maple syrup, tangerine juice, garlic and ginger and whisk to mix.
- Pour the marinade over the tofu. Let marinate in the refrigerator, covered for 1 to 2 hours turning the tofu pieces several times to ensure even marinating.
- Skewer the tofu pieces.
- Strain the marinade into a saucepan and bring to a boil.
- Simmer, uncovered for 5 minutes. Whisk in the dissolved cornstarch and boil until thickened, 30 seconds.
- Grill the tofu until sizzling and well browned, 4 to 6 minutes.
- The tofu is done when the surface is browned and sizzling. It will be hot throughout.
- Rotate the tofu 45 degrees after 2 to 3 minutes for crosshatch grill marks.
- Baste the tofu twice per side with the glaze as it cooks.
- Transfer the tofu to platter and spoon any remaining glaze over the top. Sprinkle with the sesame seed and serve warm.