Grilled Tofu with Bell Pepper and Sesame Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. Grilled tofu with bell pepper and sesame glaze is a vibrant, satisfying meal that proves plant based cooking can be exciting and delicious. The tofu soaks up the savory umami flavors of the sesame and soy glaze while the peppers caramelize beautifully on the grill, adding natural sweetness. Bell peppers are packed with vitamin C, which supports immunity and keeps your skin glowing. Best of all, this recipe uses simple pantry staples you probably already have, making it budget friendly and endlessly adaptable to whatever vegetables you have on hand.
Ella x
Ingredients
- 2 blocksextra-firm tofu(pressed and cubed into 1-inch pieces)
- 3 wholebell peppers(mixed colors, cut into 1.5-inch chunks)
- 3 tablespoonssesame oil
- 3 tablespoonslow-sodium soy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonfresh ginger(minced)
- 3 wholegarlic cloves(minced)
- 1 tablespoonmaple syrup
- 1 teaspooncornstarch
- 2 tablespoonsolive oil
- 3 wholegreen onions(sliced for garnish)
- 2 tablespoonssesame seeds(white or black)
- 237 mlfresh cilantro(chopped)
Detail level
Instructions
- 1
Press the tofu blocks between clean kitchen towels or paper towels with a heavy weight for 15-20 minutes to remove excess moisture, then cut into 1-inch cubes.
Tip: Pressing tofu is crucial for achieving a firmer texture and better browning on the grill.
- 2
In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, minced ginger, minced garlic, maple syrup, and cornstarch until smooth. Set the glaze aside.
Tip: The cornstarch will help the glaze thicken slightly as it cooks on the tofu.
- 3
Toss the pressed tofu cubes with 1 tablespoon of olive oil, salt, and pepper. In a separate bowl, toss the bell pepper chunks with the remaining olive oil, salt, and pepper.
Tip: Keeping the tofu and peppers separate allows each to season evenly.
- 4
Preheat your grill to medium-high heat (around 400°F). If using a grill pan indoors, heat it over medium-high heat for 2-3 minutes.
Tip: A hot grill creates better char marks and flavor development.
- 5
Thread tofu cubes onto skewers alternating with bell pepper chunks, leaving a small gap between pieces for heat circulation.
Tip: Soaking wooden skewers in water for 30 minutes before grilling prevents burning.
- 6
Place skewers on the hot grill and cook for 4-5 minutes on each side, turning once, until the tofu has light char marks and peppers are softened with caramelized edges.
Tip: Avoid moving the skewers too frequently so they develop a proper crust.
- 7
Once the tofu and peppers are cooked through, carefully remove from the grill and brush generously with the prepared sesame-ginger glaze, coating all sides.
Tip: Apply the glaze while everything is still hot so it adheres and sets beautifully.
- 8
Transfer the glazed skewers to a serving platter and garnish with sliced green onions, sesame seeds, and fresh cilantro. Serve warm with rice or noodles if desired.
Tip: The fresh herbs add brightness and balance the savory, nutty flavors of the glaze.
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