Sweet chili grilled tofu steaks

If you’ve been looking for a meatless main that brings bold flavor, crisp edges, and juicy centers—all wrapped up in a sticky-sweet glaze—you’re in for a treat. These sweet chili grilled tofu steaks have become a weeknight favorite in my house. We’re talking major flavor without major effort. Let’s fire up the grill (or grill pan!) and make something deliciously fun together.

Why You’ll Love This Recipe

This recipe came out of one of those what’s-in-the-fridge nights that turned into something too good not to write down. I’d been craving something smoky and saucy, and tofu just happened to be the star in my fridge that evening.

• Big flavor from a simple homemade marinade
• Grill marks and caramelization that taste like summer
• Takes under 30 minutes from start to finish
• Perfect for both veggie lovers and meat-eaters alike
• Great on its own or over rice, noodles, or salad

Ingredients Breakdown

Essentials

Pro Tips

Step-by-Step Instructions

1. Start by pressing the tofu: wrap the block in paper towels or a clean kitchen towel, place a heavy skillet or cutting board on top, and let it press for 15–30 minutes.
2. In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Set aside.
3. Slice the tofu into 4 even “steaks” (lengthwise, about 1/2-inch thick).
4. Place the tofu steaks in a shallow dish or zip-top bag and pour in about two-thirds of the marinade. Let them sit for 10–15 minutes (or up to 1 hour for deeper flavor).
5. Heat a grill or grill pan over medium heat and lightly oil the surface.
6. Grill the tofu for about 4–5 minutes per side, brushing with the remaining marinade as it cooks, until charred and caramelized.
7. Remove from the grill and let rest 2–3 minutes. Garnish with scallions and sesame seeds, and serve hot!

Chef’s Tips and Tricks

• Don’t skip the tofu pressing step—it makes a huge difference in texture.
• If using a grill pan, make sure it’s nice and hot before adding the tofu for those perfect sear lines.
• Reserve some marinade separately for brushing—never reuse marinade that raw tofu has been sitting in.
• Want a little extra heat? Add a spoon of sriracha or chili flakes to the marinade.

Recipe Variations and Serving Suggestions

• Swap tofu for tempeh if you prefer a nuttier texture and flavor.
• Serve with jasmine rice, quinoa, or rice noodles for a hearty meal.
• Chop leftover tofu and pile it into wraps or tacos with crunchy veggies.
• Add grilled pineapple or mango salsa for a tropical twist.
• Use the extra marinade as a quick stir-fry sauce in a veggie skillet.

FAQs

Can I bake the tofu instead of grilling?

Absolutely! Bake the marinated tofu on a parchment-lined sheet at 400°F for 25–30 minutes, flipping halfway—just be sure to baste it with extra sauce for max flavor.

How long can I store leftovers?

Stored in an airtight container in the fridge, leftover tofu steaks will keep for up to 4 days. Reheat in a skillet or air fryer for best texture.

Is this recipe gluten-free?

It can be! Just use gluten-free tamari or coconut aminos in place of soy sauce.

Recipe Card

If you made this recipe, I’d love to hear how it turned out! Leave a comment below, tag me on Instagram @thekitchensaid, or share it with a friend who’ll love it too. Here’s to simple meals that steal the show!