Asian-Style Grilled Tofu

Recipe by MarissaB
READY IN: 21mins




  • In a small bowl, combine teriyaki, vinegar, lime juice, ginger, Splenda, red pepper flakes and garlic powder.
  • Open package of tofu and drain.
  • Slice tofu diagonally in half to form 2 triangular shaped pieces; turn triangle onto long flat cut side with point facing up; cut into 3 triangular slices, each about 1/2-inch thick.
  • Repeat with second triangle to form six 1/2-inch thick triangular slices.
  • Spread tofu onto a paper towel-lined tray; top with more paper towels, and cover with a sheet pan; evenly weigh down sheet pan with soup cans and let stand for 10 minutes.
  • Change paper toweling and repeat.
  • Transfer tofu to a shallow glass dish and add marinade; let marinate at room temperature for 30 minutes, turning slices over after 15 minutes.
  • Drain marinade into a small saucepan.
  • Bring a large pot of water to boiling.
  • Heat a ridged grill pan over medium-high heat and brush with 2 teaspoons oil.
  • Cook fettuccine in boiling water according to package directions, adding snow peas, pepper and onion during the last 4 minutes of cooking.
  • Grill the tofu, about 2 minutes per side, until nicely marked and hot.
  • Stir broth and cornstarch into marinade and bring to a boil; boil until thickened, about 2 minutes.
  • Drain noodles and vegetables.
  • Toss noodles and vegetables with thickened marinade and sprinkle with sesame seeds, then top with grilled tofu.