I used to think tofu was bland and boring — until I learned how to grill it. That’s when everything changed. One summer night, I pressed a block of tofu, sliced it thick like a steak, and brushed it with homemade teriyaki sauce. The grill gave it that crispy outside, tender inside texture that’s completely craveable. Even my skeptical husband said, “Wait… this is tofu?” It’s now a go-to in our meatless dinner rotation.

Ingredients

For the tofu:

• 1 (14 oz) block extra-firm tofu, pressed and drained

• 1 tbsp olive oil

• Salt and pepper to taste

For the teriyaki sauce:

• ¼ cup low-sodium soy sauce

• 2 tbsp honey or maple syrup

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 1 garlic clove, minced

• 1 tsp fresh ginger, grated

• 1 tsp cornstarch + 1 tbsp water (for slurry)

Instructions

1. Press the tofu for at least 20 minutes to remove excess moisture. Then slice into ½-inch thick “steaks.”

2. In a small saucepan, combine all teriyaki ingredients except cornstarch slurry. Bring to a simmer over medium heat. Stir in the slurry and cook until thickened, about 2–3 minutes. Set aside.

3. Brush tofu steaks with olive oil and season lightly with salt and pepper.

4. Preheat grill (or grill pan) to medium-high.

5. Grill tofu for 4–5 minutes per side, until grill marks appear and edges are crisp.

6. Brush with teriyaki glaze during the last minute on each side.

7. Serve hot with extra sauce on the side, topped with green onions or sesame seeds if you like.

Sarah’s Tips

• Make sure to press the tofu well — it helps it absorb flavor and get that golden crust.

• This is great with grilled vegetables, rice bowls, or even tucked into wraps.

• Leftovers? Cube and toss into a salad the next day with extra teriyaki sauce.

Nutrition (Per Serving):

• Calories: 220

• Protein: 13g

• Carbs: 11g

• Fat: 14g

• Fiber: 1g

• Sugar: 7g