Grilled Tofu with Celery
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a simple weeknight dinner that never fails to impress. Grilled tofu with celery is one of my go to meals because it comes together in under an hour and uses pantry staples you probably already have on hand. The tofu gets wonderfully crispy on the grill while soaking up all those savory Asian flavors, and the fresh celery adds a satisfying crunch that balances everything perfectly. Plus, tofu is packed with plant based protein and is incredibly budget friendly, making this dish as practical as it is delicious. Whether you're cooking for yourself or feeding a crowd, this recipe delivers restaurant quality results with minimal fuss.
Ella x
Ingredients
- 2 blocks (14 oz each)extra-firm tofu(pressed for 15 minutes)
- 8celery stalks(cut into 3-inch pieces)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 2 tablespoonssesame oil
- 3 tablespoonsolive oil
- 1 tablespoonmaple syrup
- 2 tablespoonssesame seeds(white or black)
- 2green onions(sliced thin)
- 1 teaspoonred chili flakes(optional)
Detail level
Instructions
- 1
Press the tofu blocks between paper towels with a heavy weight for 15 minutes to remove excess moisture, which helps achieve a crispier exterior when grilled.
Tip: Use a cast iron skillet weighted with cans or a tofu press for even pressure distribution.
- 2
Cut each pressed tofu block into 4 thick steaks about 3/4-inch thick. Pat dry with fresh paper towels.
- 3
In a small bowl, whisk together soy sauce, rice vinegar, minced ginger, minced garlic, sesame oil, and maple syrup to create the glaze. Set aside.
Tip: This glaze can be prepared up to 2 hours in advance and stored in the refrigerator.
- 4
Preheat your grill or grill pan to medium-high heat (around 400°F). Brush the grill grates with oil to prevent sticking.
Tip: If using a grill pan indoors, ensure good ventilation as the high heat will create some smoke.
- 5
Brush both sides of each tofu steak lightly with olive oil and season with a pinch of salt. Place on the hot grill and cook for 5-6 minutes per side until golden grill marks appear.
Tip: Resist moving the tofu too early; let it sit for 5 minutes before flipping to develop a nice crust.
- 6
In the final minute of cooking, brush the tofu generously with the prepared glaze on both sides, allowing it to caramelize slightly.
- 7
On a separate area of the grill or in a grill pan, toss the celery pieces with 1 tablespoon of olive oil and a pinch of salt. Grill for 8-10 minutes, stirring occasionally, until tender with light char marks.
Tip: You can start the celery at the same time as the tofu; just place it on a cooler section of the grill.
- 8
Transfer the grilled tofu and celery to a serving platter. Drizzle any remaining glaze over the top and garnish with sesame seeds, sliced green onions, and red chili flakes if desired.
Tip: Serve immediately while the tofu is still warm for the best texture contrast.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.