- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 155 kcal
Quick summary
“Marinated grilled tofu is a light, healthy preparation with significant influence from Asian cuisine, demonstrating how pressed soy can absorb complex aromatic profiles. Thick slices of firm tofu undergo mechanical pressing to eliminate residual water before the marinade bath. The marinade of soy sauce, olive oil, fresh lemon juice, minced garlic, and grated ginger penetrates the protein structure in just 10 minutes. Grilled over medium heat until they form caramelized golden marks on both sides, the slices deliver a firm exterior and a tender and juicy interior.”
What you need to know
- Press the firm tofu block with paper towels and a weight for 15 minutes to drain the water and allow absorption of the marinade.
- Marinate the 1.5 cm slices for at least 10 minutes covering all surfaces with the soy and ginger sauce.
- Grill on a well-heated griddle or skillet for 5 minutes on each side without moving before searing the golden crust.
Ingredients
Main
- 400g of firm tofu
- 3 tablespoons of soy sauce
- 2 tablespoons olive oil
- 1 tablespoon of lemon juice
- 1 clove of garlic, minced
- 1 teaspoon of grated ginger
- Black pepper to taste
- Salt to taste
Instructions
Principal
- Start by draining the tofu and pressing gently to remove excess water.
- Cut the tofu into slices of approximately 1.5 cm.
- In a bowl, mix the soy sauce, olive oil, lemon juice, minced garlic, ginger, salt, and pepper.
- Add the tofu to the marinade, covering each slice well. Let marinate for at least 10 minutes.
- Heat the grill or skillet over medium heat.
- Place the tofu slices on the grill, leaving space between them.
- Cook for about 5 minutes, until they are golden.
- Flip the slices and cook for another 5 minutes on the other side.
- Remove from heat and serve in individual plates or portions.
- Decorate with fresh herbs if desired.
Chef's tips
- Always use firm or extra-firm tofu; soft or silky varieties fall apart in contact with the hot grill.
- Brush the remaining marinade over the slices while they are browning in the skillet to create a shiny glazed layer.
- Leave two fingers of space between each slice on the grill to prevent the released steam from preventing the caramelization of the soy sauce.
Variations
- Crispy tofu with cornstarch: bread the marinated slices in a very light layer of starch before grilling to create a crispy crust.
- Sweet and sour spicy tofu: add half a teaspoon of sriracha sauce or red pepper flakes and a drizzle of molasses to the marinade.
- Tofu skewers with vegetables: cut the marinated tofu into large cubes and assemble on wooden skewers alternating with onion and bell pepper.
Substitutions
- Traditional soy sauce can be replaced with tamari (for a 100% gluten-free version) or coconut aminos.
- Olive oil can be replaced by toasted sesame oil to enhance toasted notes typical of oriental dishes.
- Lemon juice can be replaced by mild rice vinegar or fermented apple cider vinegar.
How to store
Store the grilled slices in a closed container in the refrigerator for up to 4 days. Reheat in a dry skillet over medium heat for 2 minutes on each side to regain the firm consistency without drying out the center.
Can it be frozen?
Marinated and grilled tofu can be frozen in a sealed container for up to 60 days at -18°C. Freezing slightly modifies the texture of the soy, making it spongier and chewier, excellent for absorbing sauces.
What to serve with
Serve accompanied by jasmine rice or steamed gohan, wok-sautéed vegetables with toasted sesame, edamame, and sweet and sour cucumber salad (sunomono).
Frequently asked questions
How to prevent tofu from sticking to the bottom of the skillet when grilling?
Use a non-stick skillet or a well-seasoned and heated iron grill. Brush a thin layer of oil and do not try to flip the slice in the first 4 minutes, until the firm crust releases on its own.
Which type of tofu should I buy at the supermarket for this recipe?
Look for packaging that specifies 'firm tofu' or 'extra firm tofu'. Avoid 'soft tofu' or 'silk tofu', as they have high moisture content and crumble under the heat of the pan.
Why is it essential to drain and press tofu before marinating?
Packaged tofu stays immersed in water and its structure acts like a saturated sponge. Draining and pressing with weight removes the neutral water, making room to absorb the flavor-rich marinade.
Can I leave the tofu marinating overnight?
Yes. Leaving it in the marinade, covered, in the refrigerator for 12 to 24 hours further intensifies the flavors of the garlic, ginger, and soy sauce in the center of the soy block.
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