Grilled Tofu with Ginger
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This grilled tofu with ginger is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely incredible. The fresh ginger isn't just delicious, it's also wonderful for digestion and reducing inflammation in your body. What I love most is how simple it is to pull together, even on busy nights when I don't have much time. The marinade does all the heavy lifting, infusing the tofu with amazing flavor while you're prepping other things. Once it hits the grill, you get these gorgeous caramelized edges that make it feel fancy, but honestly anyone can make this. It's become a regular favorite at my table.
Ella x
Ingredients
- 2 blocksextra-firm tofu(pressed and cut into 3/4-inch slabs)
- 3 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 3 tablespoonslow-sodium soy sauce
- 2 tablespoonsrice vinegar
- 2 tablespoonssesame oil
- 1 tablespoonhoney
- 2 tablespoonsvegetable oil(for grilling)
- 4scallions(sliced thin)
- 1 tablespoonsesame seeds(white or black)
- 1 teaspoonred pepper flakes
- 1lime(cut into wedges)
Detail level
Instructions
- 1
Press the tofu blocks between paper towels with a heavy weight for 15-20 minutes to remove excess moisture, then cut each block into 4 slabs of equal thickness.
Tip: Pressing the tofu ensures it will achieve a crispy exterior when grilled.
- 2
In a small bowl, whisk together minced ginger, garlic, soy sauce, rice vinegar, 1 tablespoon of sesame oil, and honey until combined. Reserve 2 tablespoons of this marinade for serving.
Tip: This ginger-soy glaze provides both flavor and helps create a caramelized crust.
- 3
Brush both sides of each tofu slab with the ginger-soy marinade and let sit for 10 minutes to absorb the flavors.
- 4
Heat a grill or grill pan over medium-high heat and lightly brush the grates with vegetable oil to prevent sticking.
Tip: A properly oiled grill prevents the tofu from sticking and creates beautiful grill marks.
- 5
Place the marinated tofu slabs on the hot grill and cook for 4-5 minutes per side without moving them, until golden brown grill marks appear and the edges are slightly crispy.
Tip: Resist the urge to move the tofu frequently; let it develop a caramelized crust.
- 6
Transfer the grilled tofu to a serving platter and immediately drizzle with the reserved ginger-soy glaze and remaining 1 tablespoon of sesame oil.
- 7
Sprinkle with sliced scallions, sesame seeds, and a pinch of red pepper flakes for color and heat.
Tip: The fresh scallions add brightness that contrasts beautifully with the rich, savory tofu.
- 8
Serve hot with lime wedges on the side for guests to squeeze over their portions.
Tip: Lime juice adds an acidic brightness that elevates the entire dish.
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