Asian Marinated Grilled Tofu

Tofu is one of those foods that makes almost everyone who has ever seen or even heard of it cringe. It’s a slightly gelatinous block of white and is kind of what you’d expect chalk to be like if it was wet. As it turns out, you can actually do some pretty good stuff with it, and this is one of those stuffs.


  • Block Of Extra Firm Tofu
  • 2 Tablespoons roasted sesame oil
  • 1/4 cup soy sauce
  • 1 Tablespoon Lime Juice
  • 1 Tablespoon Sesame Seeds
  • 1/4 Teaspoon Dried Ginger
  • 1 Tablespoon brown sugar (or honey)
  • 1 Scallion

Get a block of extra firm tofu, pat it dry, wrap it in cheesecloth or a paper towel, put it in a strainer, and then put something heavy on it. Stick it in the fridge and leave it there in pain to think about what it did to become tofu. I left mine overnight.

When it’s good and humiliated, and best, dry, cut it into 1/4 inch bars. In a storage container, add the brown sugar, ginger, soy sauce, lime juice and sesame oil and mix until the sugar is dissolved (don’t kill yourself if it doesn’t all mix). Chop the scallions into small pieces and mix them in. Then start stacking your tofu in the the mess. Make sure every piece is covered in marinade. If you don’t have enough, add more soy sauce until they are all covered.  Seal it and put it in the fridge for at least 2 hours; the longer you wait, the more the marinade penetrates and the less tofu you actually have to taste.

Heat up a stove-top grill, or a pan if you don’t have one, and just coat it with a little bit of cooking spray. Once it’s hot, gently place each piece on the grill/pan and spoon some marinade on them (not all of it, though), then cook on both sides for about 2 minutes each, covered with a lid. Take the remaining marinade and add about a tablespoon of lime juice to liven it up. When your tofu is done, plate it, put the marinade-turned-dip into a ramekin or small bowl and eat because it’s fucking awesome and you waited long enough.

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