How to Grill Tofu | Food Network
Grilled tofu can be really delicious — if you know how to make it properly. Though it seems pretty straightforward — just throw it on the grill, right? — there’s actually a lot more to it than that. What kind of tofu should you use? Should you drain it first? What about marinating it? The questions are never ending! Equipped with this list, we turned to Food Network Kitchen recipe developers Melissa Gaman and Andy Liang and asked them to share their go-to tips and tricks for achieving perfectly grilled tofu all summer long. Keep reading to see what they had to say, plus check out some of our top recipe recommendations while you’re at it. Happy Grilling!
Tofu can be just as filling as your favorite cut of meat. Whether you’re choosing to make it for that very reason, or you just have a few non-meat eaters coming to your next family barbecue, knowing which tofu works best for the grill is a key first step in preparing the dish. If you’re brand-new to tofu, you might be surprised by just how many varieties there are. From firm to extra-firm to super-firm and so many more, no two versions of tofu are the same. When it comes to grilling, however, the choice is pretty clear: “Always use extra-firm, firm, [or] medium firm tofu for grilling since you’d want it to stay together while it’s getting the grill marks,” Food Network Kitchen recipe developer Andy Liang says. Though still soft in texture, firm and extra-firm tofu are known to keep their shape no matter how you choose to cook them, which makes both varieties ideal for preparing on a hot grill. Food Network Magazine recipe developer Melissa Gaman agrees: “Make sure you start with firm or extra firm tofu.” You heard the experts!
Now that you’ve picked out which type of tofu to grill, it’s time to start prepping. The first step is to remove all the extra water from your tofu. Since most varieties of firm and extra-firm tofus are housed in water to ensure freshness, removing this water before adding the tofu to the grill is essential. Not only will this make your tofu firmer, drier and crispier, but it will also help your tofu adequately absorb any marinades, toppings or other ingredients you’re coating or grilling it with. The most common way to remove water from tofu is to “press” it out using a plastic or bamboo press. To see our favorite tofu presses, check out this article! You can also nestle the tofu between two layers of paper towels and press down on it using common kitchen staples such as a wooden cutting board, a jumbo can of tomatoes or a cast iron skillet. No matter which method you choose to go with, 20 to 30 minutes of pressing should do the trick.
If you want to be double sure you’ve removed all the moisture out of your tofu, you can also let it take a spin in the microwave. “A good tip to keep the tofu from breaking apart is to microwave the tofu [for] 60 to 90 seconds,” Liang shares. “This firms up the protein so it is less likely to fall apart.” This magical change in texture also means you won’t need to worry about any of the tofu falling into the grill grates and creating a mess you’ll need to clean up later. If you choose to marinate your tofu for a few hours before adding it to the grill, a little blotting goes a long way, too! make sure to blot it dry after it comes out of the marinade. The dryer the tofu, the less chance it will have to stick to your grates,” Gaman adds.
Believe it or not, grilling tofu isn’t all that different from grilling chicken, steak or burgers. “Grilling tofu might seem like it would be trickier than other proteins (it’s wet and soft!) but if you follow some general best practices for grilling, you will have success,” Gaman shares. One of these best practices is to lubricate your grill grates with cooking oil before placing anything on top of them. “As with any protein, make sure the grates are thoroughly preheated, cleaned and lightly rubbed with oil,” she says. Liang suggested going one step further: “Oil both the grill grates and the tofu as well to prevent sticking.”
Like with any traditional grilled fare, the tools you use to get your tofu on and off the grill are extremely important, especially when it comes to keeping your tofu together. “When flipping tofu, use a thin, flexible spatula to get under it and gently flip. Even an extra-firm tofu won’t do well with tongs or a thick barbecue spatula!” warns Gaman.
Now that you know how to masterfully grill your tofu, it’s time to get cooking! Try out one — or all of these delicious recipes.
These eye-catching skewers only take 30 minutes to put together, making them an ideal summertime lunch or dinner. Each one consists of extra-firm tofu and a yummy assortment of fresh vegetables including zucchini, squash, red onions and bell peppers to give you a brand-new approach to a “meatless” meal. For additional pizzazz, pair your skewers with grilled flatbread or lightly toasted naan.
Marinating tofu for an hour or two before grilling is a great way to get it ready for its flame-kissed finish. We use a zesty combination of unsweetened coconut milk, soy sauce, chopped garlic, jarred chili sauce and diced ginger in this recipe, and pair the beautifully charred tofu slabs with homemade peanut sauce for the perfect dipping moment.
If you want to really test out your barbecue skills, try your hand at making this unique vegetarian Banh Mi, which features grilled pieces of tofu and grilled shiitake mushroom caps!
This grilled tofu with charred baby bok choy gets our vote for the most elegant summer cookout dish. The secret behind it is the tofu’s punchy sweet-and-sour marinade, which contains notes of brown sugar, cilantro, lime juice and ginger.
