Through much trial and error over the years– I have come to a great appreciation and respect for the humble soybean curd with its versatility and its ability to absorb flavors and even change texture with the right method of preparation.
Start Here:
- Buy the right tofu. This seems like a no-brainer, but it can be confusing, with all the brands and styles: silken, firm, extra-firm, etc. For this recipe, we need to start with the firmest tofu we can find, packed in water, found in the refrigerator section. If you stumble upon the Woodstock brand, extra-firm, know that you have found the holy grail of tofu. This brand is available only in select stores in my area and in limited quantity, so when I find it I buy it up!
2. Dry, dry, dry! The secret to good texture with grilled tofu is to press out as much water as possible. Either press it with a pressing apparatus, or wrap it in paper towels and lay a cutting board on top, then add some weight to it. I have used heavy books, canned goods, even hand-weights. Let the tofu press for a good 20 minutes or so.
3. Fabricate! Cut the tofu in the shape that fits the dish you are making. For grilling, obviously, you want nice strips that fit on the grill and not too thick, so as to absorb the flavorings. I cut the block in half lengthwise, then cut each half in half again and so on, until I have 8 planks
4. Marinate! This step is crucial. If you want flavor in your tofu, you have to apply it yourself. My go-to marinade for grilling is 3 tbsp. tamari sauce to 1 tbsp. sesame oil. Simple and delicious! When you press the tofu well, it will be thirsty for the marinade, so you won’t need to soak it too long. Twenty minutes is plenty of time for this one, although, you can marinate longer or overnight if you like.
5. Grill! Get your grill searing hot and you will have a nice, brown sealed outside on your tofu. You can also fry in a dry non-stick skillet on medium-high heat, for a crisp, brown exterior.
6. Optional step. Another way to alter the texture of tofu is to wrap it after pressing and freeze it until solid, then thaw it out. Press the liquid out again, then marinate and grill or pan-fry. This gives the tofu more of a chewy and porous texture. It’s worth a try. I like it both ways.
Melanie daPonte 
LOVE TOFU! Great post 🙂
Thanks, Izzie!!
Great tips!
Thanks for stopping by, Jean!
This looks delicious! I can’t wait to try it.
Thank you for stopping by!
Reblogged this on Chef Ceaser.
Excellent suggestions!
Thanks for stopping by, Carol! I hope you find more easy, delicious recipes here. I will be posting lots more of my meal builder mainstays in the upcoming weeks!
Looking forward!
Many thanks for all your knowledge 2nd go with tofu tonight chineese noodles and curry tofu pressed overnight marinated curry sauce — last night was a success full of hope tonight also —
My pleasure, Rocksey kitten! Thanks for stopping by my blog. Rock on!
Love woodstock brand tofu! Great post
Thanks, Archana! And thank you for stopping by 🙂
These look delicious. I wish we would get this at restaurant, instead of raw tofu (yes, really!)
https://brugesvegan.com/2016/08/01/toms-diner-bruges/
Thanks for checking out my blog, Trudi! I’m glad you like the dish. It’s super easy to make 🙂
I do the same with mine. The BEST. For parties, I pre-grill-bake (in the oven) large cubes though not fully, then skewer/sop them again with a variety of veggies and put on a hot grill to sear for a couple of minutes. They become a little crispy on the corners which adds a NICE flavor. My friends can’t believe it’s tofu!!
Oh, man…that’s sound so good! And with Summer right around the corner 😉
I had never thought of putting tofu on our panini grill, you are a genius, thank you 🙂
You are so welcome! Thanks for the kind comment 🙂
Thanks for offering tofu enlightenment. It saddens me to hear people say they don’t like tofu, when really they’ve just never had it properly prepared.
Yes, I agree. And also I found once I no longer ate animal products, my palate was more receptive to the subtle flavor of tofu and other more natural foods.
You always post such inspiring tips and recipes! Thanks for sharing. I wish I could go back to eating soy at home, but we have a toddler who’s allergic to soy. He’s recovering, so his allergist is expecting to do some tests with soy in the future couple of months. When we’re finally able to have it at home, I’ll be more than glad to try your tips and have some tofu.
Thank you, Lucas! There will be more creative vegan protein ideas in future posts, so stay tuned 🙂
Looks delish! And I love the idea of making them on a skewer. 🙂
Thanks! Tofu is so versatile 🙂
This post is so useful thanks as I am thinking of grilling some tofu tonight.
I hope you tried it 🙂
I love using the press for the tofu. I have a flower press that I just found a new use for…
Great post😀
Thanks for stopping by!
Thanks! Great post. Are there other marinades you would recommend for tofu as well?
Right off the top of my head: definitely barbecue or Buffalo sauce 🙂 Whatever marinade you would prefer. Tofu if properly squeezed out should be thirsty and absorb the flavors. You could also baste with more sauce during cooking 🙂
Thanks! I usually cook it without marinade – just seasoning on top and have always found it so bland. I’m going to try a couple of flavors. 🙂
Great! Let me know how it goes 🙂
Great tips! Thank you for sharing!
My pleasure 🙂 Thanks for stopping by!
Nice rips for preparing tofu for grilling. Saved this post to try. My husband is more interested in cooking new recipes these days 😎
Nice tips* 🙂
Thanks for stopping by!
Let me know how it turns out 🙂
I love tofu too.
Niceee tips😌
Thanks! Appreciate you dropping by 🙂
This looks amazing and I love your blog!!
Thank you for checking out my posts!
I am definitely going to try this! Looks yummy and I’m trying to cut out meat. Thanks!
Let me know how it turns out 🙂
That looks awesome!!! I haven’t had tofu in TOO LONG!
Thanks for stopping by 🙂