This is what happens when you don't use indirect heat, you get burnt tofu.
If you are trying to cut back on eating meat sooner or later you're going to find yourself eating tofu. I have tried tofu baked, stir fried, deep fried and eaten it right from the package, (that was kind of bland) - and thats whats so great about tofu, it's usually pretty bland and when is bland good, never! But you can make tofu tasty by playing around with different marinades, sauces and cooking methods, that's what happening here...
Tonight the Webber is heating up and Gordy is in charge of grilling. Since I bake tofu all the time and Gordy is BBQ'ing all the time then why not throw some tofu on the Webber. I know what you are thinking, no he did not eat the tofu, a big juicy New York steak is ready to take over the BBQ when the tofu is done. Back to the tofu ... I was worried the tofu would be dry and rubbery but I found this great article on the The Food Lab and if you follow the 'rules' then you will have perfectly grilled tofu. It also helps to have a master BBQ'er in the family, Gordy the tofu was cooked perfectly.
If you don't have time to read the rules here is a summary...
1. Buy firm or extra firm tofu.
2. Cut the tofu into thick wide slices.
3. Dry the tofu well in paper towels. Press as much of the the water out before grilling.
4. Season well with whatever you like.
5. Make sure the grill is clean, and well oiled (you could use cooking spray to oil the grill).
6. And use indirect heat, otherwise you burn the tofu, you can see what happens in the photo above. Remember low and slow.
Grilled Tofu with Almond Butter Dipping Sauce
Ingredients for the Tofu
1 lb of extra firm tofu drained and cut lengthwise into 8 slices
2 tbsp fresh lime juice
1⁄4 cup maple syrup
1⁄4cup low sodium tamari or soya sauce
2 tsp chili paste or asian hot sauce
2 cloves garlic, minced
1⁄8 tsp black pepper
1/4 cup sesame seeds, lightly toasted
Ingredients for the Almond Butter Dipping Sauce
3 tbsp creamy almond butter
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp maple syrup
dash of hot sauce, to taste, (optional)
1 to 2 tbsp hot water
Directions for the Tofu
1. Place the tofu slices on several layers of paper towels and cover with additional paper towels.
2. Let stand for about 20 minutes, pressing down occasionally with your hands to squeeze out the water. Place the tofu in a single layer in the bottom of a 13x9 glass baking dish.
3. In a small bowl, whisk together the lime juice, maple syrup, tamari, chile paste, garlic, and pepper.
4. Pour mixture over the tofu, stirring to coat all the slices.
5. Cover the baking dish with plastic wrap and place in the refrigerator for at least 4 hours, (or you could do this the day before).
6. When you are ready to BBQ, spray the grill with nonstick cooking spray. Heat to about medium.
7. Place tofu slices on the grill. Reserve the marinade.
8. Grill tofu 3 or 4 minutes on each side, or until the outside is browned and crisp.
9. Return tofu to the baking dish and toss the slices with the reserved marinade.
10. Serve when done with sauce the Almond Butter Dipping Sauce on the side.
Directions for the Almond Butter Dipping Sauce
1. Whisk all ingredients together in a small bowl, thinning with hot water as needed.
2. Store any leftovers in the fridge for up to a week.
This is a great article from The Food Lab on how to grill tofu, worth a read before you start grilling.