Asian-Style Grilled Tofu

Makes 6
Prep 10 m
Marinate 30 m
Cook 11 m
Grill 4 m



  1. 1 of 9 In a small bowl, combine teriyaki, vinegar, lime juice, oyster sauce, ginger, sugar, red pepper flakes and garlic powder.
  2. 2 of 9 Open package of tofu and drain. 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. Repeat with second triangle to form six 1/2-inch thick triangular slices.
  3. 3 of 9 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. Let stand 10 minutes. Change paper toweling and repeat.
  4. 4 of 9 Transfer tofu to a shallow glass dish and add marinade. Let marinate, at room temperature, 30 minutes, turning slices over after 15 minutes.
  5. 5 of 9 Drain marinade into a small saucepan. Bring a large pot of water to boiling. Heat a ridged grill pan over medium-high heat. Brush with 2 teaspoons oil.
  6. 6 of 9 Cook fettuccine in boiling water, according to package directions, adding snow peas, pepper and onion during last 4 minutes of cooking.
  7. 7 of 9 Grill tofu, about 2 minutes per side, until nicely marked and hot.
  8. 8 of 9 Stir broth and cornstarch into marinade and bring to a boil; boil until thickened, about 2 minutes.
  9. 9 of 9 Drain noodles and vegetables. Toss together with thickened marinade and sprinkle with sesame seeds. Top with grilled tofu.
Nutrition Information for Asian-Style Grilled Tofu
Servings Per Recipe: 6
Per Serving: 4 g Fat, total, 0 mg chol., 4 g fiber, 591 mg sodium, 264 kcal cal., 13 g pro., 44 g carb., 0 g sat. fat
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Printed from 06/16/2019