teriyaki grilled tofu with grilled pineapple + coconut rice

It’s grilling season.

I’m so very excited!!

Not only does this mean a cooler house [from turning the oven on less] it usually means less to clean.  Usually.

If meat isn’t your thing, fear not.  The grill is used at least 4 times a week at our house for a wide variety of foods.  And if meat is your thing, maybe I can show you a few new foods to try throwing on your grill this summer.

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You can grill practically anything.  Except sauce.  Unless you have one of those fancy grills with a burner on the side where you can cook things in a pot or pan.  Then you can really do away with your oven in the summer.  And then I’m very jealous of you.

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I’ve had this meal on my mind for some time now and it finally came into fruition this weekend.  We shared the meal with friends, some of who love tofu + some who are on the fence about it.  Reason being, a too-soft texture and oftentimes flavorless.

Enter this recipe.

  • using extra firm tofu and pressing it for at least 20min is crucial for the texture
  • grilling helps tremendously with the texture and flavor
  • marinating tofu gives a boost of flavor

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While at the store I checked out the back of a teriyaki sauce bottle, noted the ingredients, and then whipped up a batch at home.  I also made a dressing to pour overtop, which I’ve now made 3 days in a row.  Obsessed.

There is no need to feel intimidated about grilling tofu.  If you follow one simple step you shouldn’t have any problems.  I learned this after a major fail the last summer when the outer layer fully stuck to the grill. 

Tip! Grease the grates after the grill is fully heated!  I had absolutely no issue with the tofu sticking at all and have tried multiple times.  I greased with a high heat safe oil [safflower] and a silicone sauce brush.

I suppose you want the recipe now?

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Fair enough.

Print this!

Teriyaki Grilled Tofu with a Sweet + Spicy Vinaigrette [serves 6-8] The “notes” section follows all recipe instructions.

  • 2-3 – 8oz blocks extra firm tofu
  • 6 Tbsp cup tamari/soy sauce
  • 3 Tbsp water
  • 2 Tbsp rice vinegar
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp honey/maple syrup
  • 1 tsp garlic, chopped
  • 1 tsp ginger, minced
  1. Drain the liquid from the tofu and slice evenly into 8 slices.  About 1/4 inch wide.  Detailed tofu pressing tutorial + tofu grilling instructions.
  2. Double up a kitchen towel and lay the slices flat on the towel.  Double up another towel and place overtop.  Place a large cutting board on top and stack a few large, heavy books.  Press for 20-30 minutes.
  3. Put all of the ingredients [except the tofu] into a blender and blend until combined.  If using a hand-whisk, make sure your garlic is minced.
  4. In 1-2 large plastic bags place the tofu inside in 1-2 even layers.  Pour half or all [depending on how many bags] of the marinade inside, press the air out, and refrigerate for 1-4 hours.  Flip the bag once or twice while marinating.
  5. After marinating, heat your grill to about 350-375*. 
  6. Once hot, grease the grates thoroughly with a grill brush and oil or with a misto spray canDo not use an aerosol grease can, as it can cause large flames.  Any oil can cause flames but the misto can or brush/oil method is much safer.  If using a misto can, you may want to spread the oil with a brush as well.
  7. Place the tofu in a single layer on the grill, leaving about 1-2 inches between each piece.
  8. Grill for 5-8 minutes, depending on how well done you like your tofu.  The grill marks will show up pretty quickly, but the tofu is not burnt. 
  9. Flip the tofu with a sturdy metal spatula and cook on the other side for another 5-8 minutes, until it’s done to your liking.  I usually cook about 1/2 well done and 1/2 a little softer because of the hot spots on my grill.

Sweet + Spicy Vinaigrette

  • 1/4 cup apple cider vinegar
  • 5 Tbsp extra virgin olive oil
  • 1 Tbsp raw honey/maple syrup
  • 1/2 tsp toasted sesame oil
  • 1 tsp grain mustard
  • 3/4 tsp ginger, minced
  • 3/4 tsp garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp cayenne [optional]
  1. Combine all ingredients in a blender and blend until smooth.
  2. Store in the fridge in a sealed container for up to 5-6 days.  Shake/stir before using.
  3. Pour overtop the tofu + pineapple to serve.

Grilled Pineapple

  • 1 pineapple
  1. Make 1/2-inch thick slices of pineapple and cut the center core out of each slice.
  2. Grill at 350-375* [on a pre-heated grill] for about 2-4min per side.  *If your pineapple seems slightly dry you may want to coat it lightly with balsamic vinegar and a little oil before grilling.

Creamy Coconut Brown Rice [serves 6-8]

  • 2 cup short grain brown rice
  • 1, 15oz can low-fat coconut milk [1.5 cups]
  • 2.5 cup water
  • 2 Tbsp unrefined coconut oil
  1. Combine all ingredients in a pot.
  2. Bring to a boil.
  3. Reduce heat, cover + simmer for about 50min until liquid is absorbed.  Do not stir.
  4. Turn heat off and let the pot sit, covered, for 10min.
  5. Fluff with fork.

notes: If only making 1 block of tofu, use 1/2 of the teriyaki sauce to marinade and use the other half for dipping, if desired.  Sub maple syrup in both recipes to make this a vegan meal.  I cooked the rice beforehand, let cool for awhile, and stored in the fridge.  To reheat, I added 1T coconut oil to a large pan and stirred the rice until hot.

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If you have leftovers throw them on a salad, top with your new favorite dressing, and call it a day.

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More grill action coming soon.

Ashley