Grilled Peanut Tofu

By enbe
April 20, 2011
22 Comments


Author Notes: Finding a delicious and filling vegetarian BBQ main 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.enbe

Serves: 4 as a main dish
Prep time: 1 hrs
Cook time: 10 min

Ingredients

  • 2 (12-ounce) packages extra-firm tofu
  • 2 garlic cloves
  • 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
  • 1 teaspoon chili garlic sauce, plus more to taste
  • 1 handful cilantro

Directions

  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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Reviews (22) Questions (0)

22 Comments

Esvee July 12, 2017
I made this last night. I had all the ingredients and it was too hot to turn on the stove - grill to the rescue. One thing: the "marinade" was not at all like a marinade. It was more of a paste. I couldn't put it in a bag to marinate the tofu because it was so thick. Instead I put the tofu in a baking dish and smeared the peanut-soy mixture on top and flipped the slices of tofu over a few times. There was no leftover marinade to use, it was all stuck on the tofu. It did turn out great, but I wonder what happened here. Reading the comments, it doesn't look like anyone else had this issue. Enbe - can you shed some light? Thanks!
 
Londonderrylaura June 18, 2015
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.<br /><br />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.
 
njsusan April 19, 2015
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!
 
Whats4Dinner April 4, 2015
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 ;-)
 
emcsull April 5, 2015
thanks so much Whats4, now wait - press OR bake or press AND bake ? Sorry to be such a pest !<br />
 
AntoniaJames April 9, 2015
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/0_1P-QmBy8/ ;o)
 
Nomnomnom March 16, 2015
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.
 
emcsull March 17, 2015
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 ?
 
Nomnomnom May 24, 2015
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!
 
Baker_D July 25, 2014
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.
 
emcsull June 23, 2014
so what if I have no access to a grill, should I bake this ?
 
mattmill October 13, 2013
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).
 
AntoniaJames July 18, 2012
Definitely trying this next time we light up the grill. It sounds so tasty! ;o)
 
mbierlich January 9, 2012
This is absolutely delicious! Absolutely my favorite way to prepare tofu. Mmm!
 
mbierlich January 9, 2012
A lot of 'absolute's! Can you tell how much I like this...:-D <br />
 
Author Comment
enbe January 9, 2012
Oh good :) It's one of my favorites too!!
 
Author Comment
enbe June 22, 2011
@ Susan- that sounds delish! I've made it a few ways other than the gril but haven't tried that one. Good idea.
 
susan G. June 22, 2011
Enbe, we love this sauce. I've already made it again, for sauteed vegetables (including sweet potato) and rice noodles. We love the tastes.
 
sheredel June 30, 2012
trying it today-
 
nogaga June 19, 2011
Yum!
 
Author Comment
enbe October 18, 2011
Thanks!
 
susan G. June 15, 2011
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.