Honey-and-ginger grilled tofu with crushed chilli

Honey-and-ginger grilled tofu with crushed chilli

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 25 minutes, plus marinating time
  • 20 minutes


  • 2 T rice vinegar
  • 3 T honey
  • Lemon ½, juiced
  • 1 T soya sauce
  • 1 x 5 cm ginger knob, grated
  • 2 x 297 g firm tofu boxes
  • 1 T Good-quality olive oil
  • 3 red chillies, roughly chopped
  • 1 garlic clove, crushed
  • 200 g Edamame beans, blanched and podded
  • 4 purple spring onions, sliced
  • Sea salt to taste

Cooking Instructions

Preheat the grill to a high heat. In a bowl, combine the rice vinegar, honey, lemon juice and soya sauce.

Carefully remove the tofu from the boxes. Drain, then cut into cubes and leave to marinate in the honey-and-ginger mixture for at least 30 minutes.

When marinated, arrange the tofu on a baking tray and drizzle with any leftover marinade. Grill for 10 to 15 minutes, or until golden.

Place the olive oil in a small pan over a medium to high heat. When hot, flash fry the chillies and garlic for 3 to 4 minutes, or until fragrant.

Arrange the tofu cubes in shallow bowls, drizzle with the chilli-and-garlic oil, scatter over the edamame beans and spring onions and season with salt. Serve immediately.

Cook’s note:
The sugar from the honey will lend a lovely caramelisation to the tofu – feel free to add toasted sesame seeds if you prefer a crunchy outer layer to your tofu.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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