The Best Grilled Tofu Recipe (2024)

FAQs

What kind of tofu is best for grilling? ›

Firm, non-silken tofu is best for grilling. Tofu comes in two basic forms: silken and cottony, which are made using two different coagulating agents. Within these two categories, you'll find varying degrees of firmness from custardy soft to very firm and meaty, depending on their final water content.

Add oil. Yes, you'll have to season your grill grates with oil before cooking tofu. This is because tofu doesn't have the natural fat content that meat does, making it more prone to sticking. Feel free to brush oil on the grates or use tongs to rub an oil-coated towel on the grates.

Tofu contains a large amount of water when it comes out of the package. In order to bake, fry, or scramble tofu, it's best to press out as much water as possible before cooking.

In a mixing bowl or measuring cup with a spout, whisk together the marinade: soy sauce, maple syrup, rice vinegar, olive oil, sesame oil, garlic powder, smoked paprika, ginger, and Sriracha. Drizzle over the tofu. If any pieces look bare, turn them over in the marinade a few times so all of the sides are coated.

Tofu has very little flavour itself but soaks up almost every flavour you add to it. When you put tofu in a stew or simmer it in a broth, you don't need to marinade it beforehand, as it absorbs all of the flavours during cooking. But for all other types of preparations, it's better to marinate the tofu first of all.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.

And if tofu is vacuumed packed or firm already, you definitely don't need to press it. Here's why: moisture in tofu is a good thing. Tofu is over 80% water, and that moisture is what makes it such a succulent, juicy source of protein. Pressing it can make the tofu unnecessarily dry and strip it of its intended texture.

How to cook tofu for beginners? ›

Heat a large oven-safe metal or cast iron skillet over medium heat. Once hot, add the oil and the seasoned tofu. Sauté for 5 minutes, shaking/flipping occasionally to cook on all sides, until tofu has a slight crust on each side and has begun to brown.

While not necessary for all recipes, pressing tofu is a common step to improve its overall texture and taste. How long to press tofu? Pressing tofu can take up to one hour. The longer it's pressed, the more moisture will be drawn out, making it a better consistency for recipes that call for marinades.

Not Using Enough Seasoning

"Coat tofu generously in herbs, spices, and sauces. You can marinate it before or after cooking, just make sure you use plenty of seasonings like ginger and garlic, soy sauce, sweet and sour sauce, green onions, vinegar, cajun seasoning, and other strong flavors," she says.

Plain tofu has no specific flavor and is honestly, quite bland. This might be why people tend to hate it but the fact that it's bland is exactly why we should LOVE it. The texture of tofu is more important than the taste- all the different types of tofu have different textures.

Probably it has too much water in it. One good solution is to put the tofu, in its original whole block, on a plate or sheet pan. Tip it at a slight angle by propping up one side. Put a weight — a plate will be just fine — on the tofu.

Ingredient notes. Tofu. Extra-firm tofu will give you the best results. It has relatively little water in it (which is pressed out before marinating) and a firm, chewy texture.

Extra-firm tofu: Consider extra-firm tofu the all-purpose tofu that holds its shape well and is excellent for slicing and cubing. It's an ideal choice for pan-frying, stir-frying, baking, grilling, and scrambling.

In general, I find that firm and extra-firm tofu are the most useful because they're versatile. They hit the tofu texture sweet spot—soft enough to absorb flavor but hardy enough to be cooked without risk of falling apart.