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Grilled tofu doesn't have to be just a last resort for vegetarians. When it's well-drained, cut into larger cubes, and left in a rich marinade for a while, it gets crispy edges and a flavor that goes well with summer vegetables, salads, and cold dips. These skewers are quick, lighter than meat, and perfect for grilling on days when you don't feel like cooking anything heavy.
Grilled tofu needs flavor and a little patience
Tofu has a reputation for being a low-maintenance ingredient. But that's where it's at. It will take on the flavor of marinades, spices, and smoke from the grill if given enough space. The right choice will make the biggest difference. Firm or extra-firm tofu is best for skewers, not soft silken tofu, which is more suited to creams, soups, or sauces.
The second important step is drying . Tofu is usually marinated in water, and if you just take it out of the package, cut it up, and put it on the grill right away, it will stew more than roast. Just wrap it in a clean dish towel or paper towels and weigh it down with a cutting board. After 15 to 20 minutes, it will release excess water and better absorb the marinade.
The summer version calls for a more pronounced flavor. Soy sauce adds saltiness, lime adds freshness, garlic and ginger add a spicier base, smoked paprika adds a slightly grilled note, and a little honey or maple syrup helps create shiny edges when toasted. Chili is not mandatory, but it goes well with tofu on a skewer. Especially when served with a cold dip or salad.
How to grill tofu so it doesn't fall apart
For skewers, cut the tofu into larger cubes . Small pieces dry out quickly and can break when skewered. Cubes about 1 to 1.2 inches (2.5 to 3 cm) work well. It's a good idea to use a little cornstarch before grilling . This will create a thin coating on the tofu that will firm up the surface when it comes into contact with the hot grill and help crisp up the edges.
Soak the wooden skewers in water beforehand. This will help them not burn as quickly on the grill. The grill should be clean and lightly oiled. Tofu is not as fatty as meat, so it sticks easily without a little oil.
Grilled tofu skewers in a spicy marinade
- Number of servings: 4 servings / Number of pieces: approximately 8 smaller skewers
- Preparation time: 25 minutes preparation, 30 minutes marinating, 10 to 12 minutes grilling
Raw materials
On tofu skewers
- 400 g firm tofu
- 1 tablespoon cornstarch
- 1 tablespoon rapeseed oil for greasing the grill
- 8 wooden skewers
For the marinade
- 3 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon maple syrup or honey
- 1 tablespoon sesame oil
- 1 clove of garlic
- 1 teaspoon finely grated ginger
- 1 teaspoon smoked paprika
- 1 pinch of chili
- 1 pinch of freshly ground pepper
For dipping and serving
- 3 tablespoons peanut butter
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup or honey
- 3 to 4 tablespoons cold water
- 1 handful fresh coriander or flat-leaf parsley
- 1 lime for serving
- Difficulty:MediumRecipesCheesesHummus with grilled halloumi cheese
Hummus with grilled halloumi cheese is a delicious combination of flavors. Have you ever had halloumi cheese? This semi-hard, fatty cheese is ideal for grilling and toasting because it doesn't spread. Hummus as a side dish is the right choice for cheese.
Preparation procedure
- Soak wooden skewers in cold water for at least 20 minutes. This will help them not burn as much on the grill.
- Remove the tofu from the package, drain the brine, and wrap it in a clean towel or several layers of paper towels. Weight it down with a cutting board and let it rest for 15 to 20 minutes to release any excess water .
- Meanwhile, prepare the marinade . In a bowl, combine soy sauce, lime juice, maple syrup or honey, sesame oil, minced garlic, grated ginger, smoked paprika, chili powder, and freshly ground pepper. Mix everything together.
- Cut the dried tofu into larger cubes . Pieces about 2.5 to 3 cm are ideal so that they stick well and don't dry out when grilled.
- Place the tofu cubes in the bowl with the marinade and gently toss to coat all sides. Let marinate for at least 30 minutes . If you have time, refrigerate for up to 2 hours.
- Before skewering, lightly dust the tofu with cornstarch and mix again gently. A thin layer is enough to help create a crispier surface.
- Thread the tofu cubes onto the soaked skewers , leaving small gaps between each piece to allow heat to reach all sides.
- Preheat grill to medium heat. Clean and lightly coat the grate with canola oil. Place the tofu skewers on the grill and grill for 10 to 12 minutes . Turn them a few times during grilling to brown them on all sides.
- You can lightly brush the skewers with the remaining marinade during the last few minutes of grilling. Don't put it on the tofu too early, or the sweet ingredient could burn.
- Make the dip . In a bowl, combine the peanut butter, lime juice, soy sauce, maple syrup or honey, and cold water. Mix until smooth. Add a little more water if needed to make it the consistency of a thicker dip.
- Transfer the finished skewers to a plate, sprinkle with fresh coriander or flat-leaf parsley, and serve with peanut-lime dip and lime wedges.
What to serve with tofu skewers
Tofu skewers are a great side dish. They work well with cucumber salad , rice noodles , grilled zucchini , corn, or plain jasmine rice . If they're going to be part of a larger barbecue, you can serve them alongside meat as a vegetarian option that won't feel like an extra side dish.
They look great on a plate with fresh herbs, lime, and something crunchy. Those who like stronger flavors can sprinkle the finished skewers with sesame seeds, chopped peanuts, or a little chili flakes.
Editorial tips
- When grilling tofu, it's best to take your time drying it. When the tofu is well-drained, the marinade will penetrate it better and it will start to brown on the grill, not stew.
- If the skewers stick, don't try to pull them off right away. Let them cook for a while longer, the surface will usually come off on its own once a crust forms.
- For a milder taste, remove the chili and add a tablespoon more lime juice to the dip.
- For a more intense version, you can add a teaspoon of sriracha or a pinch of curry powder to the marinade.
