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This Sesame Ginger Grilled Tofu is easy to make and you don't even need an outdoor grill! Top it over rice and a side of broccoli for a light, yet satisfying meal!
Grilling season is in full effect over here and I don't even have an outdoor grill at the moment! Our old grill said goodbye last summer so I've been using my grill pan a lot. It doesn't replace an outdoor grill, but it's nice to have. Especially, in the cooler months.
I've been using it to grill Tofu, Carrot Hot Dogs, Tempeh, Grilled Portobello Mushroom Steaks, Vegan Hamburgers, Fruit, and TONS of Veggies! Tonight I'll be grilling up fresh corn on the cob for this Grilled Corn Salad. Can't wait!
I use this cast iron Lodge Grill Pan and it's fantastic! It makes beautiful grill marks and it doesn't stick. I think every kitchen should have one!
What makes Grilled Tofu so delicious?
It's the combination of charbroiled flavor and the zesty ginger glaze. The glaze is subtly sweet, spicy, and savory with a nice zing!
It caramelizes on the tofu and it just tastes HEAVENLY! The glaze is easy to make and also easy to adjust to your taste buds.
So, are you ready to give this a try?
Here's what you'll need to make the glaze
(full ingredient amounts in recipe card below)
Tamari, Rice Vinegar, Agave Nectar, Toasted Sesame Oil, Fresh Ginger, Sriracha, Garlic, Vegetable Broth, Corn Starch.
- Whisk the cornstarch and broth together in a small bowl and set aside.
- Now add remaining glaze ingredients to a small pot and whisk to combine well. Bring it to a simmer over medium heat, then lower heat to a gentle simmer until it slightly thickens.
- Now add the cornstarch and broth. Let it simmer until it thickens up and becomes sticky for about 5-6 minutes.
How to grill tofu
STEP 1: First, you'll need to press a block of tofu for 45-90 minutes. Then cut the pressed tofu into ½-inch slabs. Now, lightly brush tofu with high smoke-point oil and lightly season with salt and pepper.
STEP 2: Heat up a Grill Pan over medium-high heat for a few minutes. Once fully heated, brush with oil and place tofu on the grill. Let the tofu sear for 2-3 minutes before moving. Now take a peek to check for grill marks. Carefully flip over using a sturdy spatula or tongs and grill the other side.
STEP 3: While the other side is grilling, brush the glaze on top of each piece. When the underside has grill marks too, carefully flip the tofu again. Cook for 30-60 seconds to caramelize the glaze and then repeat on the other side.
STEP 4: Remove from heat and add more sauce to tofu if desired.
Is pressing tofu necessary?
It really depends on the recipe, but you really need to press the tofu before grilling. Tofu is loaded with water and this will cause it to stick to the pan and fall apart. Pressing will release excess moisture and it will help the tofu hold its shape on the grill. It will also improve the texture and help absorb flavor too.
How to press tofu
It's really easy and you don't need a tofu press to do it. Just wrap a block of tofu in a dish towel and place it on a rimmed plate. Add a cast iron skillet on top (or something equally heavy)and let it drain for 45-90 minutes. Pat dry to remove excess moisture on the surface.
Alternative to pressing tofu
I prefer to press my own tofu, but if you don't have time you can use Pre-Pressed Tofu or High-Protein Tofu instead. You will have a thicker block if you use the high-protein tofu (the texture will be slightly different too), so you will get a few more slices out of it. Keep them at ½-inch thick.
- Top it on salad (it goes nicely with this Asian Chopped Salad)
- Serve over rice, quinoa, noodles, or grain of choice
- Side with steamed or grilled broccoli, bok choy, or your favorite vegetable.
- It pairs nicely with my Peanut Noodle Salad or Soba Noodle Salad, too!
- Sliced green onion
- Fresh-cut cilantro
- Toasted sesame seeds.
More tofu recipes to enjoy
I love to hear from you
If you make this Grilled Tofu recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Sesame Ginger Grilled Tofu
- 14 ounces extra firm tofu , pressed and cut into 4 rectangular blocks (about ½" thick) (*see note)
- Grapeseed oil , or any high smoke point oil
- Salt and pepper , to taste
Sesame Ginger Glaze
- ¼ cup tamari , low sodium (sub soy sauce)
- 3 tablespoons rice vinegar
- 3 tablespoons agave nectar (sub maple syrup)
- 2 teaspoons toasted sesame oil
- 1 tablespoon fresh ginger , peeled & grated (sub frozen or paste)
- 1 tablespoon sriracha
- 2 cloves garlic , grated or minced
- ¼ cup vegetable broth , low sodium
- 1 tablespoon cornstarch
* SEE NOTE FOR SERVING IDEAS
Sesame Ginger Glaze
- In a small bowl, whisk the cornstarch and vegetable broth together to combine well. Set aside.
- To a small pot over medium heat, add the remaining glaze ingredients (tamari, rice vinegar, agave, sesame oil, ginger, garlic, sriracha) and whisk to combine well. Bring it to a simmer and lower heat to a gentle simmer. Cook for a few minutes until it slightly thickens.
- Now whisk the cornstarch and broth again and add it to the pot. Let it simmer until it thickens up and becomes sticky. About 5-6 minutes. Stir often to prevent burning and turn down the heat more if needed. Remove from heat.
- Lightly brush cut tofu with oil and lightly season with salt and pepper.
- Heat up grill pan over medium-high heat for a few minutes (or preheat outdoor grill). Once fully heated, brush with oil and place tofu on the grill. You should hear it sizzle when it hits the pan. Let the tofu sear for 2-3 minutes before moving (it will stick and break if you move it too soon). Now take a peek to check for grill marks. Carefully flip over using a sturdy spatula or tongs and grill the other side. (*Note: Some smoke is ok, but if it's overly smoking, then your pan is too hot. Lower heat if needed or remove pan from heat for a minute)
- While the other side is grilling, brush the glaze on top of each piece. When the underside has grill marks too, carefully flip the tofu again. Cook for 30-60 seconds to caramelize the glaze on the underside. Now quickly glaze the tops side and flip once more and cook for 30-60 seconds. The glaze can burn easily so don't leave it too long.
- Remove from heat and add more sauce to tofu if desired. Serve over a bed of rice with steamed or grilled veggies.