Equipment
* optional
Ingredients
Tofu
- 400 g extra firm tofu, pressed
Marinade
- 30 ml vegetable oil
- 18 g garlic, minced
- 8 g fresh ginger, minced
- 80 ml soy sauce
- 26 g granulated sugar
- 3 g black pepper, freshly ground
- 60 ml water
Garnish
- 12 g scallions, thinly sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 189 kcal
- Protein
- 10 g
- Carbohydrates
- 12 g
- Fat
- 12 g
- Fiber
- 1 g
- Sugar
- 7 g
- Sodium
- 1107 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 4 g
- Potassium
- 253 mg
- Calcium
- 371 mg
- Iron
- 5.9 mg
- Magnesium
- 49 mg
- Phosphorus
- 140 mg
- Zinc
- 1.1 mg
- Vitamin A
- 2 mcg
- Vitamin C
- 2 mg
- Vitamin E
- 1.7 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.10 mg
- Niacin
- 0.7 mg
- Folate
- 20 mcg
- Water
- 121 g
Sources: USDA FoodData Central
Method
Place the tofu block on a plate lined with several layers of paper towels. Top the tofu with more paper towels, then place a heavy object (such as a cast iron skillet or a few books) on top to press out excess water. Let press for 15 minutes.
Slice the pressed tofu into eight equal slices, about 1/2-inch thick. Transfer the tofu slices to a 9x13 inch baking dish.
In a small saucepan, whisk together the vegetable oil, minced garlic, and minced ginger. Simmer over medium heat for 2 minutes, or until the garlic and ginger are fragrant.
Remove the saucepan from the heat and stir in the soy sauce, granulated sugar, black pepper, and water. Stir until the sugar dissolves.
Pour the warm marinade over the tofu slices, ensuring they are evenly coated. Gently turn the tofu to coat. Cover the baking dish tightly with plastic wrap.
Refrigerate the tofu for at least 6 hours, or up to 8 hours, flipping the tofu slices halfway through to ensure even marinating.
Preheat your grill to medium heat. Lightly grease the grill grates with oil to prevent sticking. If using a grill pan, lightly grease it and heat over medium heat.
Grill the tofu slices for approximately 3 minutes per side, or until they are golden brown and slightly caramelized.
While the tofu is grilling, transfer the remaining marinade from the baking dish to a small saucepan. Warm it over medium heat for 1-2 minutes.
Remove the saucepan from the heat and stir in the chopped scallions.
Arrange the grilled tofu slices on a serving plate. Spoon the warm sauce over the tofu and serve immediately.
Chef's Notes
- Pressing tofu is crucial for both texture and flavor absorption. Don't skip this step!
- Feel free to adjust the sweetness of the marinade to your preference. Start with less sugar and add more to taste.
- For a deeper smoky flavor, use a charcoal grill.
- Serve the grilled tofu with rice, noodles, or in sandwiches.
Storage
Refrigerator: 3 days — Store leftover grilled tofu in an airtight container in the refrigerator.
Reheating: Reheat grilled tofu in a skillet or grill pan over medium heat for 3-5 minutes, or until heated through. Alternatively, microwave for 1-2 minutes.
Troubleshooting
Tofu sticks to the grill
Cause:
Fix: Ensure the grill grates are thoroughly greased, and that the tofu has been pressed well to remove excess moisture.
Prevention: Thoroughly grease grates, and make sure Tofu has been pressed well.
Tofu is dry
Cause:
Fix: Spoon extra marinade sauce over the grilled tofu. Make sure the tofu is not overcooked and is still moist.
Prevention: Do not overcook the tofu and make sure the tofu has marinated well.
Cultural Context
Grilled tofu is a popular dish in many Asian cuisines, showcasing the versatility of tofu. The combination of sesame and ginger is particularly common in Japanese and East Asian cooking.
