Lemon–Ginger Tofu Steaks with Carrot and Cashew Salad

Recipe From from Weber's Way to Grill™ by Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    20 min.

  • Marinating Time

    3 to 4 h

  • Grilling Time

    6 to 8 min.


the Ingredients

20151023095345 Wtg Sides 18


  • Completed step 60 millilitres fresh lemon juice
  • Completed step 60 millilitres canola oil
  • Completed step 60 millilitres soy sauce
  • Completed step 2 tablespoons peeled, grated fresh ginger
  • Completed step 2 tablespoons packed light brown sugar
  • Completed step 1 teaspoon hot chili–garlic sauce, such as Sriracha
  • Completed step 2 packages (each 400 grams) of extra-firm tofu (not silken style)


  • Completed step 2 cups coarsely grated carrots
  • Completed step 70 grams roughly chopped cashews
  • Completed step ⅓ cup minced scallions (white and light green parts only)
  • Completed step 8 grams finely chopped fresh cilantro or Italian parsley leaves
  • Completed step 2 teaspoons fresh lemon juice
  • Completed step 1 teaspoon toasted sesame oil
  • Completed step 1 teaspoon soy sauce

Special Equipment

  • box grater


  • In a medium bowl whisk the marinade ingredients. Remove the blocks of tofu from their containers, leaving the liquid behind. Cut each block lengthwise into four slices, each about 2.5 centimetres thick. Arrange the slices in a single layer on a rimmed platter or in a glass baking dish.
  • Pour the marinade over the tofu slices and brush the marinade on all sides. Cover with plastic wrap and refrigerate for 3 to 4 hours, turning the slices over once or twice.
  • In a large bowl combine the salad ingredients and mix well. Set aside at room temperature.
  • Prepare the grill for direct cooking over high heat (230°C to 290°C).
  • Brush the cooking grates clean. Lay a large sheet of aluminum foil, about 30 × 40 centimetres, directly on the cooking grates. Lift the tofu slices from the platter and arrange them in a single layer on the foil, reserving the marinade for glazing. Grill the tofu over direct high heat, with the lid closed, until both sides are nicely caramelized and the slices are warm, 6 to 8 minutes, turning once and brushing occasionally with some of the reserved marinade. Using a spatula, transfer the slices of tofu to serving plates. Stack the salad on top. Serve warm or at room temperature.

Let's Gear Up

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