This Grilled Tofu Recipe with Tangerine is easy, delicious and even non-tofu fans love it! The combination of the sweetness of the citrus and heat of the chilies in the marinade is out of this world.
Please don’t judge — I have an aversion to representing foods as things they’re not. For example Tofurkey and vegan bacon are not my thing. They are tofu or like products made to taste like something else.
If you like tofu – and I like it a lot — just eat tofu! It doesn’t have to be shaped into a chicken or any other bird, for goodness sake!
When I got a bag of Melissa’s spectacular Ojai Pixie tangerines, I knew this grilled tofu recipe was how I wanted to use them.
One thing I love about tofu is that it’s quite porous and therefore able to easily absorb any flavors added to it.
The spicy marinade I’m sharing in this recipe today is ideal to flavor tofu.
And the char from the grill adds beautifully to this tangerine tofu, too.
Ojai Pixies
These tangerines are seedless, incredibly juicy, super delicious, and simply stunning to look at!
Their season is typically March through late May.
Tofu should not be thought of as a food just for vegetarians — everyone can enjoy it!
I love this Grilled Tofu with Tangerine on its own as an appetizer or side dish, and you can also toss it into salads for an fantastic main course.
More delicious tofu recipes:
- Vegetarian Mint Stir Fry With Tofu Noodles
- Sesame Sriracha Honey Glazed Tofu Broccoli
- Tofu “Sashimi” Recipe with Basil
- Baked Tofu Ginger Vegetables
- Miso Garlic Ginger Tofu
- Vegan Mapo Tofu
Spiced Tangerine Grilled Tofu Recipe
Ingredients
- ½ cup tangerine juice
- 1 tablespoon Mirin
- 1 tablespoon tamari
- 1 teaspoon chili paste
- 12 ounces extra firm tofu
- grapeseed oil
Instructions
- In a shallow baking dish (8 X 8-inch is perfect), combine the tangerine juice, Mirin, Tamari and chili paste. Set aside.
- Drain the tofu and cut in into 2-inch squares, about ½-inch thick. Place them in the marinade, turning them to quickly coat both sides. Cover with plastic and marinate for 30 minutes at room temperature. Then flip each tofu square over and marinate for another 30 minutes.
- Preheat a stove-top grill, remove the tofu from the marinade, place it on a large plate and drizzle or brush it lightly with grape seed oil. (Save the marinade!)
- Once the grill is hot, put the tofu squares on, at least an inch apart. If you don't hear the sizzling sound, wait until you do, or your tofu will not brown and caramelize. Cook each side until nicely marked, about 2 minutes each.
- In a small sauté pan, bring the marinade to a boil and then reduce it to a simmer for about 5 minutes. Pour this over the tofu when it's done.
Notes
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Dorothy at Shockinglydelicious says
Gorgeous! I’m making this.
valentina says
Hope you enjoy it, Dorothy! Thank you!
Alice says
How much tangerine juice do you use. It’s nit on the list of ingredients
valentina says
Hi Alice, I’m SO happy you pointed this out. THANK YOU! I’ve been reformatting my recipe cards over the past few months and editing accordingly, and in the process things like this sometimes happen. I’ve put back the tangerine juice into the ingredient list. (It’s 1/2 cup.) And — if it’s of importance to you — the calorie count is slightly higher with the addition of the juice. I hope you try the recipe and thank you so much again! 🙂
Heather says
I love the flavors you feature in this recipe; this time a year I can’t get enough of fresh citrus – the grill marks on the tofu are beautiful!
valentina says
Thanks so much, Heather! Yes, citrus is divine! 🙂
Emily says
I love bacon, but will have to try this– hey, maybe the little square could be wrapped in bacon for those carnivores out there!
valentina says
I love it, Emily! Perfect — bacon wrapped tofu! 🙂
Dorothy at Shockinglydelicious says
I’m back to tell you I made this and it was divine! I made the slightest changes to reflect what I had on hand — 16 ounces firm tofu, pressed between paper towels for 30 minutes to remove some water and soy sauce instead of tamari. I zested 2 of the Pixies and threw the zest into the marinade, because I really love those Pixies! And instead of grilling I threw the tofu “steaks” into my hot skillet for 4 minutes per side, then removed them and reduced the glaze in the same skillet. Oh my! This made a delicious dinner alongside some bok choy and day-old rice that I quickly stir-fried together. What a feast! Thank you!
valentina says
Yay! So happy you liked it, Dorothy! 😀
amee says
pretty!! i love your very honest tofu cheer. and those grill marks are perfect!
Erica Schwarz says
YUM I love the simplicity of this recipe! This sounds delicious, a must make on our next meatless night.
valentina says
Yes, perfect for Meatless Monday. 🙂 Thank you!
Danielle says
This looks delicious! I love tofu, and adding the tangerine flavor really makes it tasty and seasonal!
valentina says
Thanks so much Danielle!
Laura | Wandercooks says
Hahaha I feel exactly the same about foods looking like other foods – just let it be what it is already! And of course, dress it up in deliciousness and enjoy – which is exactly what I am gonna do with this little recipe on our next tofu-cooking adventure. Yum!
valentina says
Thanks so much Laura! Happy to have company with my Tofurky feelings. 😉
Hannah Healy says
Looks great! I love the tangerine along with the salty flavors!
valentina says
Thanks so much! 🙂
Cookilicious says
oh my! These look delicious! Perfect for game days!
valentina says
Thanks!!