Grilled Tofu With Spicy Peanut Sauce


Greg Dupree; Styling: Ginny Branch


  • 2 14.5-oz. packages water-packed extra-firm tofu, drained
  • Grapeseed oil
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1/4 cup loosely packed cilantro leaves
  • 3 tablespoons salted peanuts
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 clove garlic
  • 1 red Fresno chili, seeded and chopped
  • 2 teaspoons chopped fresh ginger
  • 1 teaspoon fresh lime juice


1. Preheat grill to high (450°F to 550°F). Cut each tofu block in half lengthwise to make 4 (about 1-inch-thick) slabs. Wrap each slab in several layers of paper towels or kitchen towels. Let stand 10 minutes to drain excess liquid. Remove towels. Lightly brush tofu with grapeseed oil. Sprinkle 1 tablespoon of the brown sugar evenly over tofu. Sprinkle with pepper and 1/2 teaspoon of the salt.

2. Pulse cilantro, peanuts, olive oil, sesame oil, vinegar, garlic, chili, ginger, lime juice and remaining 1 tablespoon brown sugar and 1/2 teaspoon salt in a food processor until finely chopped.

3. Generously oil grill grate with grapeseed oil. Grill tofu until grill marks appear, 2 to 3 minutes per side. Cut each slab into 3 triangles. Serve with peanut sauce.

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  • Yield: Serves 6

Nutritional Information

Calories per serving: 298
Fat per serving: 22g
Saturated fat per serving: 3g
Cholesterol per serving: 0mg
Fiber per serving: 0g
Protein per serving: 14g
Carbohydrate per serving: 12g
Sodium per serving: 421mg
Iron per serving: 2mg
Calcium per serving: 106mg

Good to Know

Buy firm or extra-firm tofu; softer varieties will fall apart on the grill.
Adam Hickman