Grilled Tofu and Broccoli with Peanut Sauce

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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 4 servings
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3/4 cup canned unsweetened coconut milk, stirred well

2 tablespoons low-sodium soy sauce

2 teaspoons chili-garlic sauce

2 teaspoons grated fresh ginger

1 teaspoon packed light brown sugar

Kosher salt and freshly ground pepper

1 14-ounce block firm tofu, drained

1/3 cup creamy peanut butter

1 tablespoon rice wine vinegar 

2 tablespoons vegetable oil, plus more for the grill

1 head broccoli 

Sesame seeds, for topping


  1. Whisk the coconut milk, soy sauce, chili-garlic sauce, ginger, brown sugar and a pinch each of salt and pepper in a small bowl. Firmly press the tofu dry with paper towels, cut into eight 1/2-inch-thick slabs, then firmly press dry again. Arrange in a small baking dish and pour half of the coconut milk mixture over the top; turn to coat. Refrigerate 30 minutes to 1 hour.
  2. Meanwhile, whisk the peanut butter and vinegar into the remaining coconut milk mixture until smooth; season with salt and pepper and set aside for serving. 
  3. Preheat a grill to medium high. Oil the grates. Trim the broccoli and peel the stalks; slice into thin spears. Toss with the vegetable oil; season with salt. 
  4. Grill the broccoli, turning occasionally, until lightly charred and crisp-tender, 10 to 15 minutes. Remove the tofu from the marinade and pat dry; season with salt. Grill the tofu, lightly brushing occasionally with the marinade, until well marked, about 2 minutes per side. Serve the tofu and broccoli with the peanut sauce. Sprinkle with sesame seeds.