Tofu has a soft, silky texture that contrasts nicely with the crisp, browned crust that results from a quick stint on the grill. A mirin-soy marinade boosted its mild flavor and helped us achieve a darker, crisper crust. Then we made a sweet-savory Asian-style glaze by simmering soy sauce, sugar, mirin, fresh ginger, garlic, and chili-garlic sauce. Some cornstarch helped to thicken the sauce so it would cling to the tofu. We found that the key to successfully grilled tofu was cutting it into the right shape and handling it carefully on the grill. We tried grilling tofu that had been cut into planks, strips, and cubes, and found that tofu cut lengthwise into 1-inch-thick planks fared best. This shape maximized surface contact, and the larger pieces were easier to turn. Using two spatulas provided the best leverage for flipping the delicate tofu. You can use either firm or extra-firm tofu in this recipe. Be sure to handle the tofu gently on the grill, or it may break apart.
Ingredients
- 28 ounces firm tofu, sliced lengthwise into 1-inch-thick planks
- 6 tablespoons mirin
- 5 tablespoons soy sauce
- 6 tablespoons water
- ⅓ cup sugar
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 2 teaspoons cornstarch
- 1 teaspoon Asian chili-garlic sauce
- 2 tablespoons vegetable oil
- ¼ cup minced fresh cilantro
- Spread tofu on paper towel–lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels.
- Combine tofu, 2 tablespoons mirin, and 1 tablespoon soy sauce in 1-gallon zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate for 30 minutes, flipping bag halfway through marinating.
- Meanwhile, simmer water, sugar, ginger, garlic, cornstarch, chili-garlic sauce, remaining ¼ cup mirin, and remaining ¼ cup soy sauce in small saucepan over medium-high heat until thickened and measures ¾ cup, 5 to 7 minutes; transfer to bowl.
- Before grilling, remove tofu from marinade, pat dry, and brush with oil. For a Charcoal Grill
- Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. For a Gas Grill
- Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Gently place tofu on grill (on hotter part of grill if using charcoal) and cook (covered if using gas) until browned on both sides, 5 to 9 minutes, gently flipping tofu halfway through cooking using 2 spatulas.
- Slide tofu to cooler part of grill if using charcoal, or turn all burners to medium if using gas. Brush tofu with ¼ cup glaze, flip, and cook until well browned, 1 to 2 minutes. Brush second side of tofu with ¼ cup glaze, flip, and cook until well browned, 1 to 2 minutes. Transfer tofu to platter, brush with remaining glaze, and sprinkle with cilantro. Serve.
