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Sweet Soy Grilled Tofu Bowls

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Ingredients

Scale
  • 1 block firm tofu, drained, pressed and sliced

For the Marinade:

  • 1/2 C. soy sauce
  • 2 Tbls. rice wine vinegar
  • 1/4 C. mirin
  • 3/4 C. brown sugar
  • 2 cloves garlic, minced
  • 1 tsp. minced ginger paste
  • 1/2 tsp. chili garlic sauce, Sambal Oelek or Sriracha (could use red pepper flakes)
  • 2 tsp. toasted sesame oil

For the Bowls:

  • Choice of grain: Ramen noodles, rice, quinoa, etc.
  • shelled edamame (cooked and cooled)
  • diced mango
  • sliced avocados
  • sliced scallions
  • chopped cilantro or Italian parsley

Instructions

In small saucepan, heat marinade ingredients until sugar dissolves.  If you’d like a little thicker sauce, whisk together in a small bowl 1 Tbls. cornstarch and 1 Tbls. water to make a slurry, then whisk into marinade and cook until thickened.  Remove from heat and set aside to cool.

Press water out of tofu with tofu press (my preferred method) or wrap in paper towels and place heavy skillet on top. Slice tofu into slices, about 6.  Put in large plastic container or ziplock bag and add cooled marinade.  Let tofu marinate several hours or preferably overnight. (I had mine marinating for two days before I was able to cook it).

Heat BBQ grill to 350° or cast iron grill pan over medium-high heat. Remove tofu from marinade (save marinade for drizzling over bowl later, if desired).   Grill for about 3-4 minutes per side, until cooked with nice grill marks.

In serving bowls, combine your favorite extra ingredients (noodles or rice, edamame, mango, etc.) Top with grilled tofu and drizzle with additional saved marinade*

Equipment

Notes

*If you want a thicker sauce to drizzle,  add more cornstarch slurry to leftover marinade and heat in saucepan on stove until thickened.

Drizzle some Sriracha on top, if desired.

Find it online: https://www.imbored-letsgo.com/sweet-soy-grilled-tofu-bowls/