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.

First, drain and press the tofu.

For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you're short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink. The tofu won't be as firm this way, but it will still be delicious!

Before you put your tofu on the grill, get your grill grates scrubbed off with a grill brush and lubricate them with a thin coat of olive oil. This helps prevent stickiness, as well as removes any gunk on your grill grates that could affect the taste of your tofu.

Soak the tofu in salt water for 20 minutes. This will make it extra crispy. Season the tofu with soy sauce, spice, spice powder, garlic, egg and cornstarch.

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.

Tofu that has been cooked and incorporated into a dish will generally last about 4 to 5 days in the refrigerator, or about 3 months in the freezer. This is assuming the tofu hasn't been prepared with other ingredients that have a shorter shelf life, which will in turn shorten the shelf-life of the entire dish.

Why is my tofu not getting crispy? ›

What to serve with tofu. These easy tofu meals go well with white rice, toasted bread, or noodles.

Cut tofu into cubes. Step 2: Place those cubes in a bowl, and toss gently with 1-2 tablespoons of cornstarch. Step 3: Arrange tofu on a parchment-lined baking sheet and drizzle with some olive oil and salt. Step 4: Bake at 425 degrees for 25 minutes, or until as crispy as you'd like.

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.

Coagulants are added to soy milk to separate the solid curds from the liquid whey, similar to how cheese is made from milk. Gypsum is one of the most commonly used coagulants in tofu production, particularly in Asia.

Extra firm tofu has the tightest curds and can stand up to hearty cooking methods, such as pan frying and baking. Firm tofu is often used in traditional Asian soups such as hot and sour soup and miso soup.

Extra-firm tofu is versatile, whether pan-frying, stir-frying, grilling, or baking. It's a great option for getting crispy tofu. Super-firm tofu is best option for grilling, or where you need the tofu to remain very compact and dense.

Regular Tofu. Regular tofu is pressed and has a somewhat spongy texture, and comes in several varieties distinguished by how much water is pressed out. Soft tofu has the least amount of water pressed out, while super-firm has a low moisture content and a dense texture.