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.
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.)