Warm grilled tofu tops an Asian noodle salad in this colorful recipe. It's an ideal light main course, or a delicious side dish for an Asian-style fish or chicken recipe. This is a tofu recipe that even confirmed meat-eaters will enjoy. If you're new to indoor grilling, check out my Indoor Grill Cooking Tips.
Prep Time: 25 minutes
Cook Time: 5 minutes
Ingredients:
- 1 14-ounce block extra-firm tofu
- 1 12-ounce package soba noodles
- 1 cup frozen shelled edamame beans
- 1 tablespoon plus 1 teaspoon sesame oil, divided
- 1/2 cup light soy sauce, divided
- 1 scallion, minced, white and light green parts separated
- Juice of 1 lime
- 1 teaspoon ground fresh ginger
- 1 tablespoon grapeseed or canola oil
- 3 to 4 large carrots, peeled and cut into 1/8-inch matchsticks (about 1 1/4 cups)
- 3 zucchini, cut into 1/8-inch matchsticks (about 2 cups)
- Nonstick cooking spray
- 1 tablespoon sesame seeds, for garnish
Preparation:
- Slice the tofu in half horizontally to make two thin slabs. Place the slabs on a plate and place another plate on top of the tofu. Weight the plate with cans or other heavy objects, and let tofu sit for about 20 minutes to squeeze out excess water.
- Meanwhile, cook soba noodles and edamame beans in simmering water about 4 to 5 minutes, until noodles are tender. Drain noodles, rinse with cold water, and put noodles and edamame in a large bowl. Add 1 tablespoon sesame oil, toss with a pair of tongs to coat completely. Set aside.
- In a plastic zip-top bag large enough to hold the two pieces of tofu, add 1/4 cup soy sauce, 1 teaspoon sesame oil and the white parts of the scallion. Squish the outside of the bag with your fingers to combine. Drain the plate holding the tofu, then add the tofu to the bag and seal the bag, pressing the air out. Turn the tofu within the bag to coat it completely with the soy sauce mixture, set aside.
- In a small bowl, combine lime juice, remaining 1/4 cup soy sauce, ginger and grapeseed or canola oil.
- Add the carrots and zucchini to the noodle-edamame mixture, toss with tongs to combine. Drizzle the lime-soy sauce mixture over the noodle mixture and toss to combine well. Cover with plastic wrap and refrigerate.
- Preheat a countertop grill to a high-heat or sear setting. When hot, remove the tofu from the plastic bag, letting any remaining marinade drip off the tofu. Spray hot grill lightly with nonstick cooking spray and grill tofu on both sides, about 5 minutes. Transfer grilled tofu to a cutting board and cut it into 3/4-inch cubes.
- To serve salad, sprinkle warm grilled tofu on the chilled noodle salad. Sprinkle with the remaining green part of the minced scallions and toasted sesame seeds.
This recipe for Grilled Tofu with Asian Noodle Salad serves 6 as a main course or 8 to 10 as a side dish.
