Teriyaki Grilled Tofu Recipes

GRILLED TERIYAKI TOFU STEAKS (VEGAN + GLUTEN-FREE)

Steps:

• In a large bowl, mix together the tamari/soy sauce, mirin, agave syrup, sesame oil, garlic, and ginger. Once combined, add the tofu slices and coat these well, gently turning them over once or twice. Note: You could also use a freezer bag for the marinade - just be gentle with the tofu slices as they may start to fall apart if you move them around too much.
• Leave to marinate in the fridge for at least 30 mins, but ideally for several hours or even overnight. Turn once or twice during this time to coat with the marinade.
• Preheat the barbecue/grill to a medium heat (not scorching hot or else the tofu will quickly burn). Add the tofu slices and cook for approx. 5 minutes on each side, brushing regularly with the leftover marinade. The tofu should be crispy on both sides with slight char marks.
• Remove from the grill and serve, adding a final brush of the teriyaki marinade before sprinkling with toasted sesame seeds and sliced spring onions.
• In a frying pan or griddle pan, heat a small amount of cooking oil on medium heat. Add the tofu slices and cook for 3-4 minutes on each side or until crispy.
• Once the tofu is crispy, add some of the remaining marinade to the pan and cook for a few more minutes, turning the tofu once or twice. This will help to add a little extra flavour, glaze the tofu slices, and create a sauce for serving.
• Remove from the pan and serve, drizzling over any sauce left in the pan and sprinkling with toasted sesame seeds and sliced spring onions.

CHARRED SPRING ONIONS & TERIYAKI TOFU

Steps:

• Cook the rice according to pack instructions. Pour the soy sauce, mirin, ginger and honey into a small saucepan and add 50ml water. Bring to a simmer and cook for around 5 mins or until slightly thickened. Remove from the heat and set aside until needed.
• If your tofu doesn't feel very firm, you'll need to press it. To do this, wrap the block of tofu in a few layers of kitchen paper, then weigh it down with a heavy pan or tray for 10-15 mins - the longer you press it, the firmer it will be. Cut the tofu into thick slices.
• Heat a griddle pan over high heat and lightly brush the tofu and spring onions with the oil. Griddle the tofu and spring onion until deep char lines appear on both sides (around 4 mins each side) - you may have to do this in batches depending on the size of your griddle pan.
• Divide the cooked rice between two plates, top with the tofu and spring onion, then drizzle with the teriyaki sauce. Garnish with the sesame seeds and sliced red chilli, if using.

TERIYAKI GRILLED TOFU

Steps:

• Coat grill rack throughly with nonstick cooking spray. Preheat grill to medium (300° to 350 ° F). Cut tofu into slices 1/2-inch thick. Place slices in a single layer in a shallow glass dish.
• In a small bowl combine teriyaki sauce, honey, oil, garlic, ginger, and salt and pepper to taste. Pour teriyaki mixture over tofu and cover with plastic wrap. Refrigerate at least 30 minutes.
• After removing the tofu from the marinade, place the leftover marinade into a sauce pan. Cook over high heat until boiling. Boil marinade until reduced and slightly thick. Turn down heat to very low and start grilling the tofu.
• Grill tofu 5-6 minutes per side, turning gently, until lightly charred and heated through, being careful not to let tofu overcook. Remove from grill. Drizzle reduced marinade over grilled tofu. Sprinkle with green onions and (if desired) red pepper flakes. Serve at once.

GRILLED TERIYAKI TOFU SKEWERS

Steps:

• In a wide, shallow bowl or glass container, whisk together soy sauce or tamari, coconut sugar, garlic powder, rice vinegar, and sesame oil. Remove about 1/3 of the marinade (~2 ½ Tbsp if making the default number of servings) and reserve for making glaze.
• Add the cubed tofu to the dish with the marinade, stir (or cover with a lid and shake) to coat well, cover, and let sit at room temperature for 30 minutes to marinate.
• While the tofu is marinating, whisk together the arrowroot and a splash of water in a small saucepan, then add the reserved marinade. Bring to a simmer, whisking frequently until thickened to a glossy glaze - about 2-3 minutes. If it thickens too much, add a little water to thin. If it's too thin, whisk more arrowroot with water, then add to the saucepan and cook to thicken.
• Once the tofu has finished marinating, lightly oil a grill pan or grill grate and preheat to medium-high. Thread cubed tofu and red onion onto skewers, alternating with 1 piece of red onion in between each tofu cube and ending with a piece of red onion. There should be ~8 tofu cubes per skewer.
• Next, grill! Make sure as many tofu cubes as possible are making contact with the pan, and turn every 3-4 minutes, until browned and beginning to char in spots - about 10-15 minutes.
• Transfer to a serving plate, brush the reserved glaze over the tofu, and sprinkle with sesame seeds and sliced green onion (both optional). These skewers are delicious served with rice and steamed broccoli or alongside our Creamy Sesame Noodle Salad.
• Leftover grilled tofu keeps stored in the refrigerator for 2-3 days.

GRILLED TOFU SKEWERS WITH SRIRACHA SAUCE

Steps:

• Place tofu, zucchini, red bell pepper, and mushrooms in a bowl. Mix sriracha sauce, soy sauce, sesame oil, onion, jalapeno, and pepper in a small bowl, and pour over tofu and vegetables. Toss lightly to coat. Cover, and allow to marinate at least 1 hour in the refrigerator.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Thread tofu and vegetables on to skewers. Grill each skewer 10 minutes, or to desired doneness. Use any remaining marinade as a dipping sauce.

GRILLED TERIYAKI TOFU BOWLS

Steps:

• Slice tofu into 4 thick slices. Marinate in 1/3 cup of teriyaki sauce while you prepare the vegetables.
• Cut bell pepper into 4 wedges; remove core and seeds. Cut ends off zucchini, then cut each zucchini in half lengthwise. Slice pineapple into 4 wedges. Cut onion into quarters. Place vegetables and pineapple onto a large platter. Brush with olive oil and season vegetables with salt and pepper.
• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Grill onions for 4 minutes, turning halfway through. Add bell pepper, zucchini, and pineapple to the grill and continue grilling, turning occasionally, until done to your liking, 8 to 10 minutes. Remove to a platter as each item finishes cooking, and cut into bite-sized pieces when cool enough to handle.
• Remove tofu from the marinade. Lightly oil the grate and grill 2 to 3 minutes per side.
• Divide hot rice between 4 bowls. Top with grilled vegetables, pineapple, and tofu. Drizzle with remaining 1/3 cup teriyaki sauce. Sprinkle with sesame seeds and serve.

VEGAN BBQ TERIYAKI TOFU

Steps:

• Mix the soy sauce, soft brown sugar, ginger and mirin with 1 tsp sesame oil and brush it all over the slices of tofu. Put them in a large, shallow dish and pour over any leftover marinade. Chill for at least 1 hr.
• Heat the barbecue until the coals are glowing white, or heat a griddle pan. Mix the remaining sesame oil with the rapeseed oil and brush the courgette slices and broccoli. Barbecue (or griddle) them over the coals for 7-10 mins or until they are tender and then set aside and keep warm.
• Barbecue the tofu slices on both sides over the coals for 5 mins (or use the griddle) until they turn brown and go crisp at the edges. Serve the tofu on a bed of the veg with the remaining marinade and scatter over the sesame seeds.