Sesame Ginger Grilled Tofu
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!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 People
- 14 ounces extra firm tofu , pressed and cut into 4 rectangular blocks (about 1/2" thick) (*see note)
- Grapeseed oil , or any high smoke point oil
- Salt and pepper , to taste
Sesame Ginger Glaze
- 1/4 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
- 1/4 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)
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. 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.
* PRESSING TOFU: 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.
The better it's pressed, the easier it will be to grill and it won't stick to the pan. You can also use a Tofu Press to make it even easier or you can use Pre-Pressed Tofu or High-Protein Tofu. You will have a thicker block if you use the high-protein tofu, so you will get a few more slices out of it.
* Prep time doesn't include pressing the tofu.
* SERVING IDEAS: serve with rice, quinoa, noodles, broccoli, bok choy, or your favorite grain and vegetable.
Top with sliced green onion, chopped cilantro, and toasted sesame seeds.
Serving: 1Piece | Calories: 123kcal | Carbohydrates: 16g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 498mg | Potassium: 41mg | Fiber: 1g | Sugar: 11g | Vitamin C: 2.9mg | Calcium: 5mg | Iron: 0.3mg