Teriyaki Grilled Tofu Food

GRILLED TERIYAKI TOFU STEAKS (VEGAN + GLUTEN-FREE)

Steps:

• In a large bowl, mix together the tamari/soy sauce, mirin, agave syrup, sesame oil, garlic, and ginger. Once combined, add the tofu slices and coat these well, gently turning them over once or twice. Note: You could also use a freezer bag for the marinade - just be gentle with the tofu slices as they may start to fall apart if you move them around too much.
• Leave to marinate in the fridge for at least 30 mins, but ideally for several hours or even overnight. Turn once or twice during this time to coat with the marinade.
• Preheat the barbecue/grill to a medium heat (not scorching hot or else the tofu will quickly burn). Add the tofu slices and cook for approx. 5 minutes on each side, brushing regularly with the leftover marinade. The tofu should be crispy on both sides with slight char marks.
• Remove from the grill and serve, adding a final brush of the teriyaki marinade before sprinkling with toasted sesame seeds and sliced spring onions.
• In a frying pan or griddle pan, heat a small amount of cooking oil on medium heat. Add the tofu slices and cook for 3-4 minutes on each side or until crispy.
• Once the tofu is crispy, add some of the remaining marinade to the pan and cook for a few more minutes, turning the tofu once or twice. This will help to add a little extra flavour, glaze the tofu slices, and create a sauce for serving.
• Remove from the pan and serve, drizzling over any sauce left in the pan and sprinkling with toasted sesame seeds and sliced spring onions.

GRILLED TERIYAKI TOFU

Steps:

• In a wide, shallow dish, whisk together tamari, sesame oil, honey, rice vinegar, ginger and garlic.
• Add tofu, turn to coat all over, cover and chill for at least 1 hour or overnight.
• Pat tofu dry, then coat lightly with cooking spray.
• Grill over medium-high heat or broil on a foil-lined baking sheet until golden brown, 3 to 5 minutes on each side.

GRILLED TERIYAKI TOFU BOWLS

Steps:

• Slice tofu into 4 thick slices. Marinate in 1/3 cup of teriyaki sauce while you prepare the vegetables.
• Cut bell pepper into 4 wedges; remove core and seeds. Cut ends off zucchini, then cut each zucchini in half lengthwise. Slice pineapple into 4 wedges. Cut onion into quarters. Place vegetables and pineapple onto a large platter. Brush with olive oil and season vegetables with salt and pepper.
• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Grill onions for 4 minutes, turning halfway through. Add bell pepper, zucchini, and pineapple to the grill and continue grilling, turning occasionally, until done to your liking, 8 to 10 minutes. Remove to a platter as each item finishes cooking, and cut into bite-sized pieces when cool enough to handle.
• Remove tofu from the marinade. Lightly oil the grate and grill 2 to 3 minutes per side.
• Divide hot rice between 4 bowls. Top with grilled vegetables, pineapple, and tofu. Drizzle with remaining 1/3 cup teriyaki sauce. Sprinkle with sesame seeds and serve.

TERIYAKI GRILLED TOFU

Steps:

• Coat grill rack throughly with nonstick cooking spray. Preheat grill to medium (300° to 350 ° F). Cut tofu into slices 1/2-inch thick. Place slices in a single layer in a shallow glass dish.
• In a small bowl combine teriyaki sauce, honey, oil, garlic, ginger, and salt and pepper to taste. Pour teriyaki mixture over tofu and cover with plastic wrap. Refrigerate at least 30 minutes.
• After removing the tofu from the marinade, place the leftover marinade into a sauce pan. Cook over high heat until boiling. Boil marinade until reduced and slightly thick. Turn down heat to very low and start grilling the tofu.
• Grill tofu 5-6 minutes per side, turning gently, until lightly charred and heated through, being careful not to let tofu overcook. Remove from grill. Drizzle reduced marinade over grilled tofu. Sprinkle with green onions and (if desired) red pepper flakes. Serve at once.

TERIYAKI TOFU BURGERS

Steps:

• Whisk together soy sauce, pineapple concentrate, ketchup, sugar, onions, ginger, garlic, lemon juice, sesame oil and sesame seeds.
• Grill pineapple slices over medium heat, brushing often with sauce, until pineapple is brown and tender, 2 to 3 minutes each side.
• Cut tofu into quarters lengthwise then in half crosswise.
• Gently set tofu slices on grill and brush with sauce.
• Carefully turn several times so tofu browns evenly, brushing with sauce.
• Grill 2 to 3 minutes per side.
• Lightly season with salt.
• To serve, place 2 grilled tofu slices on each toasted bun, top with grilled pineapple slice, sprouts, tomato slice and lettuce.

MARINATED TERIYAKI TOFU

Steps:

• Drain tofu and remove from package.
• Cut tofu into 3/4 inch slices and lay out flat between paper towels.
• Put a weighted cooking sheet on top and press tofu for 30 minutes. This will remove the water from the tofu and allow it to soak up the marinade.
• While tofu is draining, mix together Tamari, rice vinegar, sesame oil, honey, and ground ginger.
• Marinade drained tofu in the mixture for at least one hour, preferably overnight.
• Spray pan with cooking spray.
• Put slices of marinated tofu onto pan, wait for first side to brown (about five minutes) and then cook on other side until browned.
• Enjoy!

TERIYAKI TOFU TRIANGLES

Steps:

• 1. Combine all the ingredients for the marinade in a small bowl and stir together.
• 2. Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea towels or several layers of paper towels, then cut each slice through the thickness again to make 1/4-inch-thick slices. Blot briefly again.
• 3. Cut each slice into 2 squares, then each square on the diagonal into 2 triangles. Place in a shallow pan and drizzle with the marinade. Gently turn the tofu pieces over so that both sides are coated with marinade. Let stand for 10 minutes or so.
• 4. Heat a wide nonstick skillet. Transfer the tofu and marinade into the skillet. Cook over medium-high heat, stirring gently and frequently, until the tofu is nicely browned on most sides.
• Scatter scallions over the tofu if desired, and serve at once.

TERIYAKI TOFU

Steps:

• Mix ketchup, soy sauce, vegetable oil, and garlic together for sauce. Cube tofu. Slice yellow squash and zucchini. Marinate tofu, squash, and zucchini in sauce for approximately 5 minutes.
• Grill mixture until vegetables are done. (on a George Foreman grill I do 5 minutes, flip, 3 minutes).
• Serve over rice. Pour excess sauce over all, if desired.