Saturday, May 28, 2011

Grilled Marinated Tofu

I started out marinating and grilling tofu whenever we barbecued for company so that I’d have something to eat. It didn’t take me long to realize that I had to make a lot more than I wanted because this delicious treat would disappear in a flash. (Children tend to love it.) It’s so simple. I recommend that you marinate the tofu overnight before grilling it.


24 oz. nigari or firm tofu
4 tbsp. olive oil
2 tbsp. sesame oil
3 tbsp. soy or tamari sauce (use wheat-free for a gluten-free meal)
2 tbsp. rice wine vinegar
1 tbsp. ground ginger (or more to taste)
1 tsp. onion powder (or more to taste) and/or ¼ c. finely chopped onions
1 tsp. garlic powder (or more to taste) and/or 1crushed garlic clove
Water to cover the tofu (see below)


Slice the tofu into pieces approximately ¼ inch thick and at least 2 inches square. Pieces can be larger, but should definitely not be thicker than ½ inch. You want them to be easy to turn on the grill without falling apart but thin enough to cook all the way through fairly quickly. Combine all the marinade ingredients in a square dish. Place the tofu into the dish. Add enough water to just cover all the tofu. Lift the tofu pieces to be sure that the marinade coats all of them on all surfaces.

Allow the tofu to sit in the marinade overnight. Turn the tofu a few times so that all surfaces are exposed to plenty of marinade. This recipe also works if you only marinate the tofu for a few hours, but it’s better if it sits in the marinade overnight.

Grilling time will vary by how hot your grill is, what type of grill you have, and how many other things are on the grill with the tofu. Grill the tofu, turning every so often, until the outside is browned and a bit hard or crispy.

If you like spicy food, try using a chili sesame oil instead of the plain sesame oil.

Eat well, be well, live deliciously!

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