Broiled Tofu

Broiled tofu may not sound sexy but this quick and easy technique is seductive as heck when you need dinner to be done pronto. Here’s how to make it plus a simple pantry-friendly marinade—actually, we give you a choice of three marinades.

Broiled Tofu

This broiled tofu recipe brings you a simple yet exceptionally versatile method for cooking tofu with—bonus!—three simple yet spectacular glaze options. And yes, each glaze is as spectacular as the next. So keep this recipe handy and then simply choose whatever ingredients you’re in the mood for or happen to have on hand. Less than 45 minutes later, dinner is done.–Angie Zoobkoff

Broiled Tofu

  • Quick Glance
  • (1)
  • 15 M
  • 45 M
  • Serves 4
5/5 - 1 reviews
Print RecipeBuy the Farm to Table Asian Secrets cookbook

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  • For the broiled tofu
  • For the Chinese-style hoisin glaze
  • For the Japanese-style miso glaze
  • For the Indonesian-style soy glaze


Make the tofu

Line a rimmed plate or baking pan with several paper towels and place the block of tofu on the towels. Top with several more layers of paper towels and another plate. Plop something heavy on top of the top plate and let the tofu drain for at least 30 minutes. (If you’re in a rush, you can pat it dry with paper towels but be warned that your finished tofu may not be as crispy.)

Uncover the pressed tofu and cut it in half lengthwise. Then either cut it into 8 squares or 16 triangles. You want each piece to be about 1-inch (2.5-cm) thick.

Make any of the glazes

While the tofu is draining, whisk all the glaze ingredients together in a shallow bowl. (If you want enough glaze to double as a dipping sauce, double the ingredients and only use half to coat the tofu before broiling.)

Broil the tofu

Move the oven rack to the position closest to the broiler. Preheat the broiler on high (550°F or 290°C). Line a rimmed baking sheet with aluminum foil and slick it with a little oil.

Either brush the glaze on the tofu or add the tofu to your bowl of glaze and turn to coat each piece on all sides. (If desired, you can cover and refrigerate the tofu for at least a couple hours and up to overnight to let the glaze permeate the tofu and act as a marinade.)

Transfer the tofu to the baking sheet, placing the pieces about 1-inch (2.5-cm) apart and allowing any excess glaze to remain in the bowl. Broil the tofu until the top is golden brown, 3 to 5 minutes. Flip and broil until the edges are golden and crisp, 2 to 5 more minutes. Serve immediately and pass any remaining glaze on the side for dipping. (You can cover and refrigerate any leftover tofu for up to 4 days.)

Print RecipeBuy the Farm to Table Asian Secrets cookbook

Want it? Click it.

Recipe Testers' Reviews

In my experience, tofu is usually pretty soft and plain unless it’s deep-fried. This marinated broiled method gives you the crisp edges from frying plus a variety of flavors. I cut the tofu into 16 triangles. I thought these were good bite-sized pieces. I used a fork to dip the tofu pieces individually into the marinade. A thin coating did adhere to the surface. I think adding a bit of cornstarch might help thicken it up and adhere more to add more flavor. A fork or tongs were good to flip the tofu pieces. There was plenty of marinade left. I recommend saving it for dipping. My oven’s broil setting only went up to 525°F (274°C). I had to cook the tofu for about 5 minutes per side to achieve crisp edges. I think I could’ve gone a bit longer to get the sides crispier. This broiled tofu would be great in a variety of dishes including stir-fries and salads. I enjoyed mine served warm over roasted veggies.

This broiled tofu is simple, delicious, and versatile! I opted for the hoisin marinade and used low-sodium soy sauce and firm tofu. The whole process took 1 1/2 hours but only 10 minutes of that was "hands on" time. I pressed and drained the tofu for an hour, sliced it horizontally, then into 4 squares, and cut each square in half again on the diagonal giving me 16 triangles. My triangles ended up being 1-inch thick, a nice size for picking up with chopsticks and large enough to stand out on top of a rice bowl. I used a silicone pastry brush to gently brush the marinade on the tofu pieces and then let them sit for 15 minutes for the tofu to soak up the flavor. I broiled the first side for 3 minutes and then flipped the tofu and broiled it for another 2 minutes. The pieces weren’t as crisp as I would’ve liked at that point, so I flipped them again and gave them another 2 minutes under the broiler. The edges crisped up nicely and there was a little smoke but not enough to set off any alarms. The tofu was delicious right out of the oven. The texture was firm and almost meaty and the marinade was lightly sweet and salty. I served it as part of a rice bowl with sautéed Chinese greens and a ginger and scallion dipping sauce but it would also work really well diced as an addition to fried rice, as a component in a veggie rice paper roll, even as an addition to an Asian-inspired soup. This one is a winner and will become a weeknight staple.

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