Marinated Grilled Tofu and Zucchini
Marinated in a flavorful soy-based marinade and grilled until perfectly smoky alongside tender zucchini, this marinated grilled tofu will quickly become a grill favorite!
Servings 4 servings
Ingredients
- 1/3 cup low-sodium soy sauce
- 1 tablespoon light brown sugar
- 2 tablespoons honey or agave nectar
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 medium cloves garlic, minced
- 1 block (12 oz) extra-firm tofu (pressed 30-60 minutes, sliced in half horizontally, and again in half vertically to make 4 rectangles)
- 2 medium zucchini, cut into 1/2 x-2 inch slabs
- Vegetable oil for greasing grill and zucchini
- Kosher salt and pepper to taste
- Sliced green onions and sesame seeds for garnishing
Instructions
- In a medium bowl, whisk soy sauce, brown sugar, honey, vinegar, oil, ginger, and garlic until smooth. Pour marinade into a large resealable bag, carefully arrange tofu in bag, seal, and allow to marinate in refrigerator at least 2 hours or up to 4.
- Remove tofu slabs from marinade and pat dry with paper towels (reserve marinade).
- Grease the grates of a grill well with vegetable oil and preheat to 400F. Brush both sides of zucchini slabs lightly with oil and season with salt and pepper to taste.
- Pour marinade in a small pan and bring to a simmer over medium-high heat. Reduce heat to medium-low and allow to simmer 4-6 minutes until sauce is reduced and thickened, stirring frequently. Keep sauce warm and set aside.
- Arrange tofu and zucchini slabs in a single layer on preheated grill. Grill tofu and zucchini 3-4 minutes per side until lightly charred and grill marks appear.
- Transfer tofu and zucchini to a serving tray and drizzle with sauce. Top with sliced green onions and sesame seeds and serve warm. Enjoy!
Notes
Storing Instructions
Store tofu and zucchini in refrigerator up to 6 days.