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)

diced mango

sliced avocados

sliced scallions

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.