Grilled Tofu
Tofu often gets a bad reputation for its perceived blandness, but not in this case. This grilled tofu is anything but dull, as it is infused with delightful flavors from a miso-soy marinade. Consider incorporating grilled tofu into your weekly meal prep by pairing it with a pot of rice (keeping the sauce separate). Alternatively, use it as a salmon replacement in ochazuke or as a substitute for peanut sauce-coated tofu in our black rice tofu bowls.The combination of miso and soy sauce brings a rich umami taste, elevating the tofu's savoriness beyond its soy-based counterparts. Allowing the tofu planks to soak in the marinade for at least an hour ensures that each bite is perfectly seasoned, but if you have the time, marinating for up to 5 hours is even better. Once the tofu is marinated, grilling the planks takes less than 15 minutes, leaving you enough time to prepare the delicious garlicky ginger-scallion sauce.Before grilling the tofu, make sure to let the excess marinade drip off, which will help achieve a delightful crispy texture on the grill.When refrigerated in separate airtight containers, both the tofu and sauce will remain fresh for up to 5 days. This means you can enjoy the flavorful grilled tofu throughout the week without any fuss.
Ingredients
TOFU
- 2 (14-oz.) blocks extra-firm tofu
- 1/4 c. toasted sesame oil
- 2 tbsp. white miso paste
- 2 tsp. unseasoned rice vinegar
- 1 c. reduced-sodium soy sauce
- Vegetable oil, for grill
SAUCE AND ASSEMBLY
- 2 cloves garlic, finely chopped
- 2 tbsp. grated ginger (from a 2" piece)
- 2 tbsp. water
- 4 tsp. maple syrup or agave
- 4 scallions, green parts thinly sliced, white parts finely chopped
- Toasted sesame seeds, for serving
Instructions
TOFU
- Halve tofu through long edge of block, then cut each half crosswise into 3 (1/2"-thick) planks. Using a clean dish towel or paper towels, press water out of tofu.
- In a 13"-by-9" baking dish or any dish large enough to fit tofu in a single layer, whisk oil, miso, and vinegar. Gradually whisk in soy sauce. Arrange tofu slices in dish in a single layer. Flip pieces to coat both sides, then cover with plastic wrap, pressing so it sits on surface of tofu. Marinate at room temperature at least 1 hour or up to 5.
- Prepare a grill for medium-high heat; clean and oil grates. Remove tofu from marinade, letting excess drip off and reserving for sauce, and grill, uncovered and turning occasionally, until golden brown and slightly reduced in volume, 6 to 7 minutes per side.
- Make Ahead: Tofu can be grilled 5 days ahead. Transfer to an airtight container and chill.
SAUCE AND ASSEMBLY
- In a small saucepan over high heat, bring reserved marinade, garlic, ginger, water, syrup, and white scallion parts to a boil, whisking constantly, then reduce heat to medium-low and bring to a simmer. Cook, whisking constantly, until reduced by one-third and slightly thickened, 3 to 5 minutes.
- Transfer grilled tofu to a platter. Pour sauce over. Garnish with green scallion parts and sesame seeds.
- Make Ahead: Sauce can be made 5 days ahead. Transfer to an airtight container and chill.
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