I decided to try marinating and grilling tofu and came up with these Sweet Soy Grilled Tofu Bowls. The marinade is a sweetened soy sauce made with Mirin, ginger, garlic and a few other delicious ingredients.
You can pretty much add any your favorites when creating these tofu bowls. Today I used what I had on hand, which was shelled edamame, mango, an avocado, ramen noodles, and a sprinkling of sliced scallions for garnish. I also added a drizzle of Sriracha to my bowl (after I took the pictures) since I love a little more kick to my food.
Sweet Soy Grilled Tofu Bowls
1 block firm tofu, drained, pressed and sliced
For the Marinade:
1/2 C. soy sauce
2 Tbls. rice wine vinegar
1/4 C. mirin
3/4 C. brown sugar
2 cloves garlic, minced
1 tsp. ginger paste
1/2 tsp. Sambal Oelek or Sriracha (could use red pepper flakes)
2 tsp. toasted sesame oil
For the Bowls:
Choice of grain: Ramen noodles, rice, quinoa, etc.
shelled edamame (cooked and cooled)
chopped cilantro or Italian parsley
In small saucepan, heat marinade ingredients until sugar dissolves. If you’d like a little thicker sauce, whisk together in a small bowl 1 Tbls. cornstarch and 1 Tbls. water to make a slurry, then whisk into marinade and cook until thickened. Remove from heat and set aside to cool.
Slice tofu into slices, about 6. Put in large plastic container or ziplock bag and add cooled marinade. Let tofu marinate several hours or preferably overnight. (I had mine marinating for two days before I was able to cook it).
Heat grill to 350° Remove tofu from marinade (save marinade for drizzling over bowl later, if desired). Grill for about 3-4 minutes per side, until cooked with nice grill marks.
In serving bowls, combine your favorite extra ingredients (noodles or rice, edamame, mango, etc.) Top with grilled tofu and drizzle with additional saved marinade*
*If you want a thicker sauce to drizzle, add more cornstarch slurry to leftover marinade and heat in saucepan on stove until thickened.
Drizzle some Sriracha on top, if desired.