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Asian-Style Grilled Tofu

This recipe came from my mom, who got it from Family Circle. I haven't tried it yet, but I will soon! I cut out the oyster sauce from the marinade, but if you want to use it, the original recipe called for 1 tablespoon of bottled oyster sauce.

5.0 · 4 reviewsRecipe card by MarissaBEditorial by recipesvibrant · Updated October 13, 2026
BeansAsianVegan< 30 Mins
Asian-Style Grilled Tofu

Total time

21 min

Servings

6

Calories

330.4

Category

Soy/Tofu

Elevate your plant-based protein game with this quick and flavorful Asian-Style Grilled Tofu. Perfectly charred on the outside and tender on the inside, this recipe uses a savory-sweet marinade that delivers a burst of umami in under 30 minutes. Whether you're firing up the outdoor grill or using a stovetop grill pan, this vegan-friendly dish is the ultimate healthy weeknight meal.

Ingredients

Makes 6 servings

  • 1/3 rice vinegar
  • 2 fresh lime juice
  • 2 ground ginger
  • 1 Splenda sugar substitute
  • 1/2 red pepper flakes
  • 1/2 garlic powder
  • 1/2 extra firm tofu
  • 1 fettuccine
  • 2 snow peas
  • 12 onion
  • 8 vegetable broth
  • 1 cornstarch
  • 1 sesame seeds

Method

  1. In a small bowl, combine teriyaki, vinegar, lime juice, ginger, Splenda, red pepper flakes and garlic powder.

  2. Open package of tofu and drain.

  3. Slice tofu diagonally in half to form 2 triangular shaped pieces; turn triangle onto long flat cut side with point facing up; cut into 3 triangular slices, each about 1/2-inch thick.

  4. Repeat with second triangle to form six 1/2-inch thick triangular slices.

  5. Spread tofu onto a paper towel-lined tray; top with more paper towels, and cover with a sheet pan; evenly weigh down sheet pan with soup cans and let stand for 10 minutes.

  6. Change paper toweling and repeat.

  7. Transfer tofu to a shallow glass dish and add marinade; let marinate at room temperature for 30 minutes, turning slices over after 15 minutes.

  8. Drain marinade into a small saucepan.

  9. Bring a large pot of water to boiling.

  10. Heat a ridged grill pan over medium-high heat and brush with 2 teaspoons oil.

  11. Cook fettuccine in boiling water according to package directions, adding snow peas, pepper and onion during the last 4 minutes of cooking.

  12. Grill the tofu, about 2 minutes per side, until nicely marked and hot.

  13. Stir broth and cornstarch into marinade and bring to a boil; boil until thickened, about 2 minutes.

  14. Drain noodles and vegetables.

  15. Toss noodles and vegetables with thickened marinade and sprinkle with sesame seeds, then top with grilled tofu.

Cook's notes

  • Always press your tofu for at least 15-20 minutes to remove excess moisture; this ensures the tofu absorbs the marinade and gets a better sear.
  • Cut your tofu into uniform slabs to ensure even cooking across every piece.
  • Oil your grill grates lightly before placing the tofu down to prevent sticking.
  • Baste the tofu with the remaining marinade halfway through grilling for a deeper flavor profile.

Easy swaps

  • Use tamari instead of soy sauce to make this recipe gluten-free.
  • Swap maple syrup for agave nectar or brown sugar if you prefer a different type of sweetness.
  • Add a dash of chili garlic sauce or sriracha to the marinade if you like your tofu with a spicy kick.
  • Use extra-firm or super-firm tofu for the best texture that won't crumble on the grill.

Frequently asked

Do I need to press my tofu before grilling?

Yes, pressing the tofu is essential. Removing excess water allows the tofu to become firm and helps it absorb the Asian-style marinade effectively.

Can I make this tofu in a regular pan?

Absolutely! If you don't have a grill, a cast-iron skillet or a standard non-stick pan will work perfectly to get a nice golden-brown crust.

Is this Asian-Style Grilled Tofu high in protein?

Yes, tofu is an excellent plant-based source of complete protein, making this a nutritious addition to any vegan diet.

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