Perfect Grilled Tofu
Wrap tofu in a clean dish towel and weight it with something heavy such as a large can; leave it to drain for 30 minutes.Advertisement
Meanwhile, mix together remaining ingredients in a bowl.
Cut each piece of tofu crosswise into 6 thick slices and put it all in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, at least 30 minutes or up to 48 hours. Longer is better, but shorter is totally fine.
Preheat a gas grill on high heat (450 degrees F to 650 degrees F) 10 minutes, then reduce heat to medium (325 degrees F to 375 degrees F)--or do whatever the equivalent is if you're using charcoal. Oil grate.
Transfer tofu from marinade (letting excess drip off and reserving marinade) to grill with a spatula. Cover grill and cook tofu, turning once, until well browned but before grill marks get black, 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm.
Bring reserved marinade to a boil in a saucepan and boil until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.
To press tofu: Put it on a rimmed baking sheet to collect any excess liquid, top it with another baking sheet and a filled teakettle weighing about 5 pounds.
To minimize sticking, wait 5 minutes before turning the tofu and use a pancake turner–style spatula to loosen it from the grate before turning.
Nutrition assumes the use of 3/4 cup of the sauce, or 2 tablespoons per serving, rather than the full 1-cup amount because some will cling to the serving platter.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.