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Thai Coconut and Lime Leaf Marinated Tofu on the Grill

Thai Coconut- Lime Leaf Marinated Tofu on the Grill

Learn to make the most toothsome, flavorful tofu.
Keyword plantbased, tofu, vegetarian grilling
Servings 8
Author Robin Asbell


  • 2 14 oz blocks extra-firm tofu drained, then frozen and thawed
  • 1 cup water
  • 1/4 cup tamari or soy sauce
  • 1/4 cup palm sugar chopped
  • 1/2 cup coconut milk
  • 1/4 cup fresh lime juice
  • 6 large fresh makrut lime leaves
  • 6 large dried shiitake mushrooms
  • black rice
  • cucumbers, garlic chives, rice vinegar


  • Wrap the thawed tofu in a clean kitchen towel and press to get all the water out. Slice and place in a tub to marinate. Combine the water, tamari, palm sugar, coconut milk, lime juice, lime leaves and dried mushrooms in a small pot and bring to a boil over high heat. Lower the heat to a vigorous simmer and cook for about 10 minutes. Pour the hot marinade over the tofu and shake the container to coat all the slices.Refrigerate the tofu overnight, shaking and turning the container to make sure the marinade coats the slices.Grill in a panini grill or on the grill, over medium heat. Serve with black rice, and a simple salad of cukes, mint, garlic chives and a splash of rice vinegar.