Grilled Sesame Tofu Steaks with Ramen Noodles

If you are looking for something simple to grill, try tofu. I keep a block of extra-firm tofu on hand for quick and easy outdoor cooking.

Actually, two blocks because my family loves tofu. And with growing bodies, one is not enough.

Bean curd is quick to cook, easy to handle and doesn’t really need to be cooked. So, it’s a great choice for a beginning griller.

Marinating Tofu

The only thing it needs is marinating. As little as one hour in a savory mix of soy sauce or tamari, sesame oil, rice wine vinegar and Sichuan chili oil gets you there.

When I’m on top of things, overnight marinating is extra tasty.

These tofu steaks are the foundation for this noodle bowl winner. Ideal for when it’s hot. You repurpose the tofu marinade for tossing with the ramen.

Make it a Noodle Bowl

To make it a full meal, you can use any noodle you like. I opted for instant ramen noodles {without the flavor packet} so that I didn’t even have to boil a pot of water.

Grilled tofu is also a great way to mix up your regular meaty rotation of grilled summer meals or as an add-in for anyone at your table eating plant-based.

While you’re at is, toss a vegetable–any vegetable–on the grill alongside the tofu to top your ramen.

This is one of the no-sweat meals I’m making outdoors this summer. If you want to learn more about grilling, sign up now for my Good Grill Challenge 2020 and get a free copy of my new e-book, Girls Who Grill.

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Grilled Sesame Tofu Steaks with Ramen Noodles

A simple marinade and turn on the grill turns ho-hum bean curd into savory tofu steaks. This recipe calls for two packages of tofu to feed four healthy appetites or for leftovers. Instant ramen makes them an easy weeknight dinner.

Course Main Course

Cuisine Asian

Keyword grilled tofu

Prep Time 10 minutes

Cook Time 10 minutes

marinating tofu 1 hour

Servings 4 people

Author Lynne Curry

Ingredients

For the marinade:

• 2 16-ounce packages extra-firm tofu organic
• 3 tablespoons tamari or soy sauce
• 3 tablespoons toasted sesame oil
• 1 tablespoon Sichuan chili oil
• 1 tablespoon rice wine vinegar

For the noodle bowls:

• 12-14 ounces instant ramen noodles flavor packet removed
• 1/2 cup finely chopped scallions
• 1/2 cup chopped fresh cilantro
• 1 tablespoon black sesame seeds optional

Instructions

To prepare the tofu:

• Drain the tofu well and blot it dry with paper towels. Slice each block of tofu into 6 1/2-inch slabs and arrange them in a single layer in a large baking dish.
• Combine the tamari, sesame oil, chili oil and rice wine in a measuring cup. Pour the marinade over the tofu slices marinate for at least 1 hour, turning once. (You can prepare this refrigerated up to 1 day in advance. See Recipe Notes.)
• To grill the tofu, prepare a medium-hot grill. Brush the grill and oil it well. Drain the marinade from the tofu over a bowl to reserve it for the ramen.
• Arrange the tofu slices over the hottest part of the grate. Grill until grill marks appear and the tofu browns and the edges become crispy, about 5 minutes. Flip with a spatula and grill the second side.

To prepare the noodle bowls:

• While the tofu is grilling, bring a teakettle of water to a boil. Place the ramen in a heatproof bowl, add enough boiling water to cover and soak until tender to the bite. Drain well.
• Toss the ramen with the reserved marinade. Toss well with the scallions and cilantro, adding additional tamari, sesame oil and chili oil to taste.
• Divide the ramen among the serving bowls, top with tofu steaks and sprinkle with sesame seeds, if using.

Notes

If you plan to marinate the tofu for several hours or overnight and are preparing the ramen, double the quantity of marinade. The tofu will absorb more of the marinade, so you’ll need more for the ramen.

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