Grilled Tofu with Rhubarb-Soy Glaze

June 3, 2025

By Millie Pham

Sweet, salty, sticky, and smoky—this tofu is a total flavor bomb.

Hey there!
This grilled tofu with rhubarb-soy glaze is honestly one of my favorite plant-based dinners when I want something bold and satisfying. It’s got crispy edges, a juicy center, and the glaze? Tangy, salty-sweet, and loaded with flavor thanks to the rhubarb and soy combo. Great for grilling season—but honestly just as easy on a stovetop grill pan too.

💜 Why I Love This Recipe

I was messing around with extra rhubarb and didn’t want to make anything sweet. So I cooked it down with soy sauce and ginger—and boom: a bold, sticky glaze that made boring tofu something craveable.

Here’s why I keep coming back to this recipe:

Super flavorful – sweet + salty + tangy all in one
Perfect texture – crispy on the outside, soft inside
Great for grilling or pan-searing – works both ways
A fun twist on BBQ – no meat required
Pairs with almost anything – noodles, rice, salad, you name it

🍽 Servings & Time

Servings: 2
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes

📊 Macros per serving (approx.)

Calories: 285
Protein: 18g
Carbs: 21g
Fat: 16g
Fiber: 2g
Sugar: 10g

🔬 Why This Recipe Works (Quick Science)

Pressing the tofu removes extra water, so it crisps up instead of steaming. The rhubarb breaks down fast when cooked, thickening naturally. The soy sauce adds umami and salt, while maple syrup balances the rhubarb’s tartness and helps the glaze caramelize on the tofu when grilled.

🧾 What You’ll Need

For the Tofu:

1 block extra-firm tofu, pressed and cut into slabs
1 tablespoon olive oil
Salt to taste

For the Rhubarb-Soy Glaze:

1/2 cup rhubarb, finely chopped
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon maple syrup
2 tablespoons water
1/2 teaspoon sesame oil (optional)

ingredients: a block of extra-firm tofu cut into thick slabs on a small plate, finely chopped rhubarb, grated fresh ginger, soy sauce in a small clear dish, maple syrup in a tiny jar, water in a clear jar, sesame oil in a tiny plate, and olive oil in a small bowl, all neatly arranged

👨‍🍳 How to Make Grilled Tofu with Rhubarb-Soy Glaze

Step 1: Press and Slice the Tofu

Press the tofu for 10–15 minutes to remove excess moisture. Then slice into thick slabs (about 1/2-inch thick).

extra-firm tofu being sliced into 1/2-inch slabs after pressing, soft texture but clean edges, stacked neatly

Step 2: Make the Rhubarb-Soy Glaze

In a small saucepan, combine chopped rhubarb, grated ginger, soy sauce, maple syrup, water, and sesame oil.

all glaze ingredients—finely chopped rhubarb, grated ginger, soy sauce, maple syrup, water, and sesame oil—just added into a small saucepan

Step 3: Simmer the Glaze

Simmer the mixture for 10 minutes, stirring often, until rhubarb breaks down and the glaze thickens and turns glossy.

rhubarb-soy glaze bubbling and thickening in the saucepan, visible soft rhubarb bits and sticky texture forming

Step 4: Brush Tofu with Oil and Salt

Lightly brush both sides of tofu slabs with olive oil and sprinkle with a little salt.

tofu slabs being brushed with olive oil and lightly sprinkled with salt, surface shiny and ready for grill

Step 5: Grill the Tofu

Grill tofu on each side for about 3–4 minutes until golden brown and lightly charred.

tofu slabs grilling on a stovetop grill pan, golden grill marks forming, tofu browning at the edges, on a modern stainless steel gas stove

Step 6: Brush with Glaze and Finish

Brush the tofu with rhubarb-soy glaze and cook 1 more minute per side to caramelize.

glaze being brushed onto grilled tofu slabs as they cook, thick glossy sauce clinging to the tofu, edges caramelizing

Step 7: Plate and Drizzle

Transfer tofu to a plate and drizzle extra glaze on top before serving.

finished grilled tofu on a plate, drizzled with extra rhubarb-soy glaze, caramelized and shiny, sauce pooling slightly on the side

🍽 What to Serve With

Steamed jasmine or brown rice
Cold soba noodles with sesame oil
Grilled veggies like bok choy or asparagus
Pickled cucumbers or radishes
Light green salad with sesame dressing

📅 Meal Plan Ideas

Double the glaze and use it later on tempeh or chicken
Serve leftover tofu cold in wraps or rice bowls
Meal prep with quinoa and roasted veggies
Cube leftovers and toss into stir-fry or noodles
Use the glaze as a dipping sauce for dumplings

⚠️ Common Mistakes

Skipping the tofu press – leads to soggy texture
Overcooking the glaze – can burn or get too thick
Not oiling the tofu – it might stick to the grill
Applying glaze too early – it can burn before tofu is ready
Undercooking rhubarb – it needs to fully break down for best flavor

❓ FAQ

Can I make this without a grill?
Totally—use a grill pan or even a non-stick skillet.

Can I use frozen rhubarb?
Yes, just thaw it first and drain excess water.

Is the glaze spicy?
Nope! But feel free to add chili flakes or sriracha if you like heat.

How long does the glaze last?
Up to 5 days in the fridge—store it in a sealed jar.

Can I bake the tofu instead?
Yes! Bake at 400°F for about 25 minutes, flipping halfway, then glaze and broil for 2–3 minutes.

💬 Wrap-Up

This grilled tofu with rhubarb-soy glaze is sticky, flavorful, and seriously satisfying. It’s one of those recipes that’s easy enough for a weeknight but still feels a little special. Give it a try, and let me know how you serve it—I love hearing your combos and side pairings!