Grilled Tofu Recipe Asian

You don’t even need an outdoor grill to make this sesame ginger grilled tofu, which you can serve with rice and broccoli for a healthy but filling meal.

Our old grill died 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. Grilling season is in full swing over here, but I don’t even have an outdoor grill at the moment.

Can’t wait to grill fresh corn on the cob for this Grilled Corn Salad tonight! I’ve been using it to grill tofu, carrot hot dogs, tempeh, grilled portobello mushroom steaks, vegan hamburgers, fruit, and tons of vegetables.

Every kitchen needs one, in my opinion, as this cast iron Lodge Grill Pan is fantastic and makes gorgeous grill marks without sticking.

Nick Landino – Grilled Tofu with Asian Marinade




  • 2 (14 to 16 oz) blocks firm or extra-firm tofu
  • 2 tablespoon toasted sesame oil
  • 2 tablespoon canola oil
  • 2 tablespoon mirin (rice wine)
  • 1 tablespoon low-sodium soy sauce
  • 1 to 3 teaspoon chili paste with garlic
  • 2 each Garlic clove, minced
  • 1 teaspoon Minced fresh ginger



1. Wrap tofu in paper towels and squeeze gently to remove excess water. Pat dry 2. Combine sesame oil, canola oil, mirin, soy sauce, chili paste, garlic, and ginger, and mix well. 3. Cut each block of tofu lengthwise into 4 slices and brush on marinade. Let marinate for at least 1 hour at room temperature or up to 8 hours in the refrigerator. 4. Prepare a medium-hot fire in the grill. Lightly oil grill grate or a vegetable grill rack. 5. Grill tofu until browned and crusty, about 5 minutes per side. Serve hot, passing sesame dipping sauce at the table.


Can tofu be cooked on the grill?

Grill tofu over direct heat until golden and caramelized, about 3 minutes per side, with grates well greased (or heat a cast-iron grill pan over medium and lightly grease).

What type of tofu is best for grilling?

You’ll want to let your tofu sit in a marinade for at least 30 minutes before grilling it because, as I mentioned, it takes on any flavors you want.

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