"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Grilled Marinated Tofu Recipe

  Tried it? Rate this Recipe:


This recipe for Grilled Marinated Tofu, by , is from PFS Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Manjul and Ajay Dravid
Added: Sunday, January 27, 2008


• 2 packets extra-firm tofu
• 1Ό c soy sauce
• ½ c vinegar (rice or apple cider or even balsamic)
• ½ c red wine (left-over cheap cab or red zin or syrah)
• Ό c olive oil
• 6 cloves of garlic, minced
• 2-3 shitake mushrooms, finely chopped
• ½ - 1 tsp Tabasco or other hot sauce (optional)
• A bunch of fresh herbs (such as some or all of the
following: cilantro, rosemary, oregano, sage, marjoram,
• Salt and black pepper to taste

Slice the tofu laterally so that you end up with four slabs, each
about 1” thick. On a wooden or plastic cutting board, place a
few paper towels and lay the blocks of tofu on top. Cover with
more paper towels and another cutting board, on top of which
place some heavy objects – cans of vegetables or soup work
very nicely. Weighing down the tofu this way compresses it
and squeezes out all the water from it so that it absorbs the
marinade better. Place this contraption over your kitchen sink
so that the water can drip and drain without messing up your
counter-top. Let it sit for 6-8 hours or even overnight.

In a glass bowl of appropriate size, mix the ingredients for the
marinade. The beauty of this recipe is that you can come up
with variations of the marinade that suit your own taste, so
feel free to experiment with the herbs and spices!

Put the squeezed/compressed blocks of tofu so that they are
completely covered by the marinade. Leave it in the
refrigerator for at least 24 and preferably 48 hours. The tofu
should look light brown all over as it absorbs the marinade.

Broil the tofu in oven (or on a barbecue grill) until each side is
browned and fairly crisp – about 10 minutes or so, basting
with the marinade so that it doesn’t blacken or char too much.

Serve on thick slices of sourdough bread with rings of raw
onions and slices of ripe tomatoes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour (excluding time for marinating)
Personal Notes:
Personal Notes:
This is a modified version of a recipe from the Greens
Cookbook. It's the perfect way to proselytize the strongest
tofuphobe in your family!




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!