Updated May 2, 2017
block (16 oz) extra firm tofu
inches fresh ginger, grated
large cucumber, peeled and diced
scallions sliced thinly
Mince garlic very finely and grate ginger. Combine with sesame oil.
Cut tofu into 3 sheets. Set tofu on paper towels and press with some weight to press out water. Let sit for 10 minutes.
Add tofu to sesame oil marinade and let sit for 5 minutes.
Grill tofu over high heat for 5-6 minutes per side.
If you want to make spring rolls, wet a wrapper and add a few pieces of tofu to the center of the wrap. Pile the wrap high with veggies and then roll it tightly.
Slice and serve wraps with soy sauce.
More About This Recipe
- Some of my favorite recipes are ones that are easy to use in a variety of dishes.Things like roasted chicken or roasted pork shoulder are good examples. They’re really delicious on their own but you can use them in other dishes too.This is my vegetarian all-purpose dish.Tofu gets a bad rap sometimes, but that’s mainly because people don’t know how to cook it correctly. If it’s marinated and cooked well it can be really delicious!This sesame grilled tofu recipe takes care of both of those issues. The sesame flavor is really delicious and grilling the tofu ensures a nice and crispy finished product.Once this tofu is made, you could use it for a huge variety of dishes, from sandwiches to salads to stir-fries.After I grilled my tofu, I made some tasty and light spring rolls with it.But I’m getting ahead of myself. Step one with tofu is pressing it. It might not look like it, but tofu has a huge amount of water in it. It’s basically like a big sponge.If you don’t press out a good portion of the water, you’ll end up with a soggy sponge instead of a crispy delicious piece of tofu.
- The best way to press tofu is to slice it into planks and then press it between a few paper towels. I usually add something heavy like a wooden cutting board on top of the tofu to add some weight to it.Let it sit for 10 minutes or so and a lot of water will be pressed out of it. Then marinate!Once it’s marinated, grilling the tofu is about as easy as grilling gets. Tofu is really resilient so you don’t really have to worry about over-cooking it or anything. Just grill it over high heat for about 5-6 minutes per side.Like I said, at this point you can use the tofu for a huge range of dishes. It’ll keep well in the fridge for a week or so, but read the packaging to be safe. It makes a great addition to salads and sandwiches, or you can just eat it on its own with a bit of soy sauce.For me though, I wanted to make something special. I prepped a few veggies that I had on hand. You could use almost anything for these spring rolls. I used some super-crunchy veggies: scallions, cucumber, bean sprouts, carrots and avocado.In my opinion, this is about as healthy as a recipe can get. The tofu has tons of protein and the veggies are delicious. It’s not lacking on the flavor either, due to the sesame marinade on the tofu.If you wanted to spice it up a bit, add a drizzle of chili sauce to each spring roll for an extra kick!More Tofu for UWith just a block of tofu, and a little imagination, you can make a wide variety of tasty dishes!
Sesame Chili Garlic Noodles with Grilled Tofu
Posted By Savita
These Sesame Chili-Garlic Noodles are gluten free, meatless, spicy, garlicky, and umami! Perfect for weekday dinner or hearty lunch, they're are quick and easy, and made with simple Asian ingredients! Oh - and they are served with grilled tofu. Because it wouldn’t be a complete meal without some protein!
I'm a huge fan of Buckwheat Soba Noodles. Whenever I'm in mood of Asian inspired cooking, I always reach for Buckwheat noodles instead of regular wheat or rice noodles. Trust me, even a big bowl full of these noodles will not leave you heavy or lethargic. Since gluten free, buckwheat noodles are extremely lite on stomach and you know, they just cook in 4 minutes!!
If you like Asian cooking, you will already have these ingredients in your pantry. Some rice vinegar, soy sauce, chili pasta, and sesame oil. A few ingredients that do magic together! In my honest opinion, once you have ingredients, it takes less time to cook this meal at home than to order a takeout and wait for pickup/delivery!!
Not just weekdays, often, over weekend, my schedule is very tight. Like last weekend, we spent whole day cleaning the house (a much much overdue project). By the evening we were very hungry and tired.
For such situations, a 20 minute meal, like this, is my saving grace! I already made chili-garlic sauce and refrigerated in morning. In the evening, by the time, Vishal grilled some tofu, I boiled buckwheat noodles and just in 10 minutes we were eating dinner!
Seriously, if I had to place an order, and wait for delivery, it would have taken no-less-than 25 minutes, at the minimum!! Don't you think?!
So, for such busy days, even on weekdays, this kind of meals are my favorite.
The best trick to ensure "no excuses" at last minute. :) I keep sauce and tofu marinated in refrigerator (trust me, it needs 5 minute of your time in morning). Then, cook tofu, buckwheat noodles, and Volia! Dinner is served under 10 minutes!!
PS: If you sear the tofu instead of grilling, this chili-garlic noodle skillet is also an one-skillet meal! So, mush more easy cleanup!!
Plus, look at the flavors, savings, and health value it offers! You are not eating oil, soy, and carbs doused takeout food.
Instead, you enjoying homemade gluten free buckwheat noodles, with hearty serving of Organic Tofu and a basic chili-garlic sauce which is NOT heavy on soy and oil.
PS: You can even make these noodles vegan! Just replace Sambal chili paste with a regular vegan chili-garlic paste or use chili flakes instead.
I love the combination of chili, soy, fresh garlic, sesame oil, and vinegar! It's a classic dressing combination very common in Asian cooking. I learned this combination while watching Pioneer Women's show on Food Network. She makes delicious chili-garlic based Asian recipes. After watching her cooking, often my Asian food cravings are touching sky! :-)
So, once after watching her show, I sat down and figured out best proportion of ingredients which work best for my palate!
Since then I have this "Pet Recipe" which works great for salad dressings to marinades. This is why I even marinated Tofu in same dressing. This dressing also works great for chicken. Vinegar helps tenderize the meat and soy, garlic, sesame oil adds scrumptious flavor. Just print a card and keep on refrigerator! You will never have to run to store for a last-minute grill marinate!!
Look at these noodles! Drool-licious!! Aren't they?
Mild heat of chili, umami soy, subtle bite of vinegar, with hint of garlic and green onion in every bite makes this noodles a comforting and delicious meal!
Oh! and don't forget the tofu, that's what giving you a serving of protein.
You can also bring some crunchy vegetables to the party to make meal more substantial. but, for the record, I don't like when my Asian noodles have ton of veggies and very less noodles. You know what I mean? Like when you order in a Thai or Chinese Restaurant and they will add load of veggies in every noodle bowl! Every bite, you just chewy veggies and hardly taste noodles! No offence, I love my veggies, but it has to be balanced!
Grilled Spicy Sesame Tofu
(2 votes, average: 5.00 out of 5)
- Author: The Plant-Powered Dietitian
- Prep Time: 8 minutes
- Cook Time: 8 minutes
- Total Time: 1 hour 16 minutes (including marinating)
- Yield: 4 servings 1 x
- Diet: Vegan
This easy recipe for Grilled Spicy Sesame Tofu pays homage to traditional Asian flavors, including sesame, soy sauce, rice wine vinegar, garlic, ginger, red chili, and seaweed.
Spicy Sesame Marinade:
- 2 tablespoons reduced sodium soy sauce (gluten-free)
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh minced ginger
- 1 ½ teaspoons red chili paste
- 1 teaspoon sesame seeds
- 1 teaspoon dried sliced seaweed
- Press the extra liquid off tofu. Slice it in half horizontally and then vertically to make thick slabs about 3/4-inch thick.
- To make marinade: stir together soy sauce, vinegar, oil, garlic, ginger, coli paste, sesame seeds, and seaweed in a small dish.
- Place the tofu in a shallow dish and pour the marinade over the tofu. Chill and marinate for at least 1 hour.
- Heat the grill and remove the tofu from the marinade.
- Place the tofu on the hot grill and cook for about 7-8 minutes on each side, until golden brown. Brush on extra marinade remaining in dish while cooking.
- Voila! You’re done. Serve as an entrée, or slice into sandwiches or salads.
- Serving Size: 1 serving
- Calories: 193
- Sugar: 0 g
- Sodium: 280 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 6 g
- Fiber: 2.5 g
- Protein: 17 g
- Cholesterol: 0 mg
Keywords: grilled tofu, easy grilled tofu recipe, healthy vegan dinner recipe
PLACE THE RAW INGREDIENTS IN A LARGE BOWL
- Shredded purple cabbage
- White cabbage or Napa cabbage, shredded
- Red bell pepper sliced thin
- Green onions, sliced thin (or 1/4 cup)
- 1/2 red onion, sliced thin
- 2 carrots shredded
- Mandarin oranges, peeled and separated into sections
- Thai basil leaves
DRIZZLE ADDITIONAL DRESSING ON WARMED GRILLED SESAME ASIAN TOFU WITH VEGETABLE SLAW
So, if you are looking for a quick and delicious meal in under 25 minutes, try Grilled Asian Sesame Tofu with Vegetable Slaw.
If you like this recipe, you may also enjoy Spicy Tofu Asian Salad with Skinny Peanut Dressing. As you can see, I love Asian food!
To press tofu: Put it on a rimmed baking sheet to collect any excess liquid, top it with another baking sheet and a filled teakettle weighing about 5 pounds.
To minimize sticking, wait 5 minutes before turning the tofu and use a pancake turner&ndashstyle spatula to loosen it from the grate before turning.
Nutrition assumes the use of 3/4 cup of the sauce, or 2 tablespoons per serving, rather than the full 1-cup amount because some will cling to the serving platter.
(27 votes, average: 4.37 out of 5)
- Author: Sonja Overhiser
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 1 x
- Diet: Vegan
Here’s how to make the best grilled tofu! It tastes simply irresistible when charred to perfection, then drenched in a sweet and savory marinade.
- 2 blocks extra-firm or firm tofu ( 12 to 16 ounces each)*
- 2 tablespoons mirin
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1/4 cup sesame oil or olive oil
- 1 teaspoon Sriracha hot sauce (optional)
- Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
- Remove the tofu from the package and drain the liquid. Cut each tofu package into half lengthwise and place it in a large bowl. Microwave it on high for 2 minutes this helps to extract liquid.
- Drain off excess liquid released in the microwave. Place the pieces on a towel and place another folded towel on top. Top with a cutting board and a heavy object. Allow to press for 15 minutes until the water is drained.
- In a medium bowl, whisk together the mirin, rice vinegar, soy sauce, and olive oil.
- Cut each slab into 3 large slices, or 12 slices total. Brush all sides of the slices with the sauce (reserving the remainder for after grilling), and sprinkle generously with kosher salt.
- Place the tofu slabs onto the grill and cook 2 to 3 minutes per side, until lightly browned with grill marks, and the tofu releases from the grates. Remove from the grill. Transfer to a serving plate and brush on remaining sauce, pouring any leftover over the top. Taste and if necessary, add a few more pinches kosher salt.
*Do not use soft or silken tofu! This type will not hold up on the grill.