Grilled Peanut Tofu

By • April 20, 2011 22 Comments

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Author Notes: Finding a delicious and filling vegetarian bbq main dish to feed my non-veg friends can be a challenge when I don't want to rely on veggie burgers. This tofu, marinated in a silghtly spicy peanut sauce is a synch to make and pleases just about everyone I've fed it to. You can either grill it up directly on the grill in slabs or put squares of it on skewers with sugar snap peas, peppers, asparagus or whatever else you can think up. The marinade is totally addictive and great on tofu and veggies alike. I usually make the marinade in my tiny food processor but you can mix it just as easily by hand. Enjoy!enbe

Serves 4 as a main dish

  • Two 12-ounce packages extra firm tofu
  • 2 cloves garlic
  • 1/4 cup soy sauce
  • 3 tablespoons peanut butter (smooth works best if making by hand, otherwise chunky is fine)
  • 2 tablespoons honey
  • 1 tablespoon dry sherry
  • 1 tablespoon peanut oil
  • Chili garlic sauce (I use the one from the sriracha company). Start with 1/4 teaspoon and add to taste.
  • 1 handful cilantro
  • Sugar snap peas, onions, asparagus, peppers, or any other vegetable you have on hand
  1. Drain tofu, wrap in a layer of paper towels, and press for at least 15 minutes. If you're using skewers, begin soaking them. If you don't already have your grill going, get it started!
  2. While pressing the tofu, roughly chop garlic and mix it, along with the soy sauce, peanut butter, honey, sherry and peanut oil in a small food processor or blender. When it is well mixed, add the chili garlic sauce to taste. To finish, add a handful of chopped cilantro and process until well chopped but not fully liquidated. If you're mixing by hand, chop very finely.
  3. Slice tofu (about 8 slices per regularly sized block) or cube it. Place it in a plastic bag with the marinade for at least half an hour. If you're using skewers, chop up your vegetables to skewer size.
  4. Remove tofu from marinade and place on a medium hot grill (no shooting flames). Assemble kebabs at this point alternating tofu and vegetables. Cooking time will vary depending on your grill but try for good grill marks on both sides. Use caution when moving the tofu around on the grill because it has the tendency to stick.
  5. Plate still warm tofu and top with leftover marinade.
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Comments (22) Questions (0)

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11 days ago Londonderrylaura

I like to cook tofu on a preheated iron griddle on the top rack in the oven, on a sheet of aluminum foil. This really sizzles the tofu on all sides.

Slide it onto the griddle from a pizza paddle or a baking sheet that doesn't have a rim. You can also use a disposable aluminum pan.

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14 days ago Londonderrylaura



























I reduce the water in tofu after cutting it up is to freeze it on a metal sheet baking sheet for at least 12 hours, defrost, then press it with a wad of toweling on a board slanted to drain into the sink. (I also like to microwave it and pour off the water, but that won't work for this recipe.)

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2 months ago njsusan

Love this! I had no cilantro or chili sauce, but turned out delicious regardless. I used 1/2 the tofu, and tossed it together with whole wheat pearl couscous and a cup of edamame. Awesome cold, for lunch!

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3 months ago Whats4Dinner

Making this a second time now, delicious!! I too baked it. emcsull, always press tofu. I baked it at 400 for half an hour turning it over half way through. I also learned the hard way why you don't blend the cilantro completely......it turns your marinade green. It was still delicious. Thankfully it was right around St Patrick's Day ;-)

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3 months ago emcsull

thanks so much Whats4, now wait - press OR bake or press AND bake ? Sorry to be such a pest !

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3 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I never press before baking - just fire up the oven good and hot, put the still-wet, cut tofu on parchment on a half sheet pan and bake for 15 - 25 minutes depending on how hot the oven is. (I always do this while baking bread, roasting vegetables, baking casseroles, etc.) In fact, if you are baking artisanal bread on a stone, as opposed to in a Dutch oven, you get a nice symbiotic effect: the moisture from the tofu fills the oven with steam, which makes the bread's crust crispy. More here: http://instagram.com/p... ;o)

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4 months ago Nomnomnom

I made this tonight for dinner, baking the tofu in the oven—delicious! This recipe will be a nice addition to grilled vegetables in the summer.

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3 months ago emcsull

great ! Was wondering how to bake this and you have, so you can tell me. Did you press first and then marinate, or not press - and at what temperature how long ?

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about 1 month ago Nomnomnom

Sorry I missed your question earlier! I did press the tofu first and then marinated. I think I baked it at 350 but cannot recall how long. I would check after 20 minutes. You will first be able to "tell by the smell" but also see when then liquid is absorbed. At that point, watch so that it doesn't become too dried out. You are looking for the right balance of hot throughout, with most of the marinade absorbed. Give it a try!

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11 months ago Baker_D

This was so good. I finally got around to making it tonight and we loved it. The balance of flavors in the marinade is just right.

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about 1 year ago emcsull

so what if I have no access to a grill, should I bake this ?

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over 1 year ago mattmill

Absolutely fantastic! My daughter and girlfriend are both vegetarians and they both loved it. For me it was one of the best peanut sauces I have made (and easy to boot).

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almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Definitely trying this next time we light up the grill. It sounds so tasty! ;o)

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over 3 years ago mbierlich

This is absolutely delicious! Absolutely my favorite way to prepare tofu. Mmm!

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over 3 years ago mbierlich

A lot of 'absolute's! Can you tell how much I like this...:-D

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over 3 years ago enbe

Oh good :) It's one of my favorites too!!

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about 4 years ago enbe

@ Susan- that sounds delish! I've made it a few ways other than the gril but haven't tried that one. Good idea.

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about 4 years ago susan g

Enbe, we love this sauce. I've already made it again, for sauteed vegetables (including sweet potato) and rice noodles. We love the tastes.

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almost 3 years ago sheredel

trying it today-

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about 4 years ago nogaga

Yum!

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over 3 years ago enbe

Thanks!

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about 4 years ago susan g

This was tonight's dinner, and we loved it! No grill, did it in a 375 F oven, vegetables with a little oil and tofu drained lightly -- in separate dishes. Put it over quinoa and ate every bit. For 2 of us I used 1/2 pound of tofu but made all the sauce. Thanks for such a good recipe.