“Meaty” Grilled Tofu

tofusatay

One the fundamental building blocks of my weekly meals is tofu. Through much trial and error over the years, I have come to a great appreciation and respect for its versatility and its ability to absorb flavors and even change texture with the right method of preparation.

  1. Buy the right tofu. This seems like a no-brainer, but  it can be confusing, with all the brands and styles: silken, firm, extra-firm, etc. For this recipe, we need to start with the firmest tofu we can find, packed in water, found in the refrigerator section. If you stumble upon the Woodstock brand, extra-firm, know that you have found the holy grail of tofu. This brand is available only in select stores in my area and in limited quantity, so when I find it I buy it up!

img_3578

2. Dry, dry, dry! The secret to good texture with grilled tofu is to press out as much water as possible. Either press it with a pressing apparatus, or wrap it in paper towels and lay a cutting board on top, then add some weight to it. I have used heavy books, canned goods, even hand-weights. Let the tofu press for a good 20 minutes or so.

img_3446

3. Fabricate! Cut the tofu in the shape that fits the dish you are making. For grilling, obviously, you want nice strips that fit on the grill and not too thick, so as to absorb the flavorings. I cut the block in half lengthwise, then cut each half in half again and so on, until I have 8 planks

4. Marinate! This step is crucial. If you want flavor in your tofu, you have to apply it yourself. My go-to marinade for grilling is 3 tbsp. tamari sauce to 1 tbsp. sesame oil. Simple and delicious! When you press the tofu well, it will be thirsty for the marinade, so you won’t need to soak it too long. Twenty minutes is plenty of time for this one, although, you can marinate longer or overnight if you like.

prep

5. Grill! Get your grill searing hot and you will have a nice, brown sealed outside on your tofu. You can also fry in a dry non-stick skillet on medium-high heat, for a crisp, brown exterior.

grill

6. Optional step. Another way to alter the texture of tofu is to wrap it after pressing and freeze it until solid, then thaw it out. Press the liquid out again, then marinate and grill or pan-fry. This gives the tofu more of a chewy and porous texture. It’s worth a try. I like it both ways.

28 thoughts on ““Meaty” Grilled Tofu

  1. I do the same with mine. The BEST. For parties, I pre-grill-bake (in the oven) large cubes though not fully, then skewer/sop them again with a variety of veggies and put on a hot grill to sear for a couple of minutes. They become a little crispy on the corners which adds a NICE flavor. My friends can’t believe it’s tofu!!

  2. You always post such inspiring tips and recipes! Thanks for sharing. I wish I could go back to eating soy at home, but we have a toddler who’s allergic to soy. He’s recovering, so his allergist is expecting to do some tests with soy in the future couple of months. When we’re finally able to have it at home, I’ll be more than glad to try your tips and have some tofu.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s