Grilled tofu is one of the easiest ways to turn a simple block of soy into a flavorful, satisfying, high-protein meal that belongs at the center of any cookout. When it’s prepared well, tofu develops smoky edges, a firm bite, and a savory crust that makes it feel every bit as exciting as traditional grilled foods. For anyone looking for a reliable vegetarian grilling option, tofu offers a practical combination of convenience, nutrition, and versatility. It absorbs marinades beautifully, cooks quickly, and works with nearly every flavor profile, from bold barbecue to bright citrus and herb blends. If you want plant protein that is affordable, adaptable, and crowd-pleasing, grilled tofu deserves a permanent place in your rotation.
Why Grilled Tofu Deserves a Spot in Your Grilling Routine
Grilling is often associated with meat, but the technique works just as well for plant-based ingredients when they are chosen and prepared carefully. Tofu is especially well suited to the grill because it has a neutral base that welcomes seasoning, and its structure can become pleasantly firm when handled correctly. Unlike many vegetables that need delicate treatment, tofu can stand up to heat, sauce, and repeated flipping without falling apart, making it a practical choice for both beginners and experienced cooks.
For anyone exploring vegetarian grilling, tofu solves a common problem: how to create a main dish with substance. Salads, grilled vegetables, and bread can round out a meal, but they do not always provide enough protein or satiety on their own. Tofu fills that gap with ease. A properly grilled tofu steak can anchor a plate in the same way a burger, chicken breast, or kebab might, while still fitting a plant-forward eating pattern.
Another reason grilled tofu works so well is its adaptability. It can be sliced, cubed, skewered, marinated, dry-rubbed, glazed, or served plain with sauces. You can pair it with corn on the cob, grilled peppers, zucchini, asparagus, potatoes, or fruit salsas. It can be made smoky for summer cookouts, spicy for weeknight dinners, or sweet-savory for meal prep bowls. That level of flexibility makes it one of the most useful plant protein ingredients to know well.
What Makes Tofu Good for Grilling
Not every tofu product performs the same way on heat. The key to successful grilling is choosing the right style and understanding how tofu behaves.
Tofu is made from soy milk that has been coagulated and pressed into blocks. The amount of water in the tofu determines how soft or firm it is. For grilling, firmer tofu styles are usually best because they hold their shape during handling and cooking.
Best tofu types for grilling
- Extra-firm tofu: Often the top choice for grilled tofu because it has the lowest moisture content and the most structural strength.
- Super-firm tofu: Even denser than extra-firm and often pre-pressed, making it convenient for grilling.
- Firm tofu: Can work well if pressed thoroughly.
- Silken tofu: Generally not suitable for grilling because it is too delicate and soft.
If your goal is crisp edges and defined grill marks, the tofu should be pressed, well-seasoned, and cooked over moderate heat. The surface moisture must be reduced enough to allow browning instead of steaming. That is one of the most important secrets behind crispy tofu on the grill.
The good news is that tofu naturally acts like a flavor sponge. Once the surface moisture is managed, it readily absorbs marinade and seasonings. This gives it an advantage over many other protein options because the seasoning can penetrate the block rather than sitting only on the exterior.
The Nutrition Appeal of Plant Protein
Tofu is more than just a meat substitute. It is a nutrient-dense source of plant protein that can support a balanced diet in practical ways. A typical serving provides a meaningful amount of protein with relatively few calories, and it also contributes iron, calcium when set with calcium salts, and other valuable nutrients depending on the brand.
Plant protein matters because many people want meals that are filling without being overly heavy. Tofu fits that need well. It can support post-workout meals, balanced lunches, and satisfying dinners. For vegetarians and flexitarians, it is one of the most dependable protein options available. For people who simply want to eat less meat, grilled tofu offers an easy entry point because it does not require specialty skills or hard-to-find ingredients.
Another advantage is that tofu is naturally low in saturated fat and free of cholesterol. That does not make it automatically “better” than every other protein in every context, but it does make it appealing for people who prioritize heart-conscious eating patterns. When paired with vegetables, whole grains, and flavorful sauces, it can become part of a well-rounded, nourishing plate.
How to Choose the Right Tofu
The quality of the final grilled tofu dish begins at the store. A few simple choices can make a big difference.
Look for firm texture
For grilling, choose extra-firm or super-firm tofu whenever possible. These varieties are easier to slice into slabs, cubes, or skewers. They hold up better under heat and are less likely to tear on the grill.
Check packaging for water content
Tofu packed in a small amount of water or labeled as “super-firm” often performs better because it already contains less moisture. If the tofu is floating in lots of liquid, it will generally need more pressing.
Consider organic and non-GMO options if desired
Many people choose organic tofu or tofu made from non-GMO soybeans. While this is a personal preference, it can be useful for shoppers who prioritize ingredient sourcing.
Freshness matters
Check the expiration date and make sure the package is intact. Tofu should smell clean and mild, not sour or unpleasant.
The right tofu makes the cooking process much easier. If you start with a good block, you’ll have a much better chance of getting the crispy tofu texture and satisfying bite you want from the grill.
Pressing Tofu: The Step Most People Skip
One of the most common mistakes in tofu cooking is skipping the pressing step. Tofu contains water, and too much surface moisture prevents browning. Pressing removes excess liquid so the tofu can firm up and absorb marinade more effectively.
Why pressing works
When water is removed from the tofu, the texture becomes denser and more grill-friendly. The exterior dries slightly, which helps the surface develop color and flavor instead of steaming.
How to press tofu
You can press tofu with a dedicated tofu press or with simple kitchen tools:
- Remove the tofu from its package and drain the liquid.
- Wrap the block in a clean kitchen towel or several layers of paper towels.
- Place it on a plate or cutting board.
- Set something flat and heavy on top, such as a cast-iron pan or a stack of cookbooks.
- Press for 20 to 30 minutes, replacing the towels if they become very wet.
For super-firm tofu, a shorter pressing time may be enough. For firm tofu, longer pressing can help. The goal is not to make the tofu dry and brittle; it is simply to remove excess moisture so the tofu can brown properly.
If you want truly crispy tofu, pressing is not optional. It is one of the biggest factors separating limp, bland tofu from grilled tofu that tastes satisfying and well developed.
How to Cut Tofu for Grilling
The shape you choose affects both texture and appearance. Different cuts work for different meals.
Tofu slabs
Slabs are a classic choice for grilled tofu steaks. Slice the block lengthwise into even pieces about 1/2 to 3/4 inch thick. This gives you wide surfaces that pick up grill marks and hold marinade well.
Cubes
Cubes are ideal for skewers, salads, grain bowls, and mixed grill platters. They cook quickly and provide more browned edges per bite.
Triangles or rectangles
These shapes can be appealing for presentation. They also allow for more edges and corners, which can mean extra crispness.
Thick planks
Thicker planks are useful if you want the tofu to feel more substantial and easier to flip on the grill.
The best cut depends on the recipe. If you want a centerpiece meal, slabs are often the most visually impressive. If you want quick bites for skewers or tacos, cubes may be more practical. In every case, uniform thickness is important so the tofu cooks evenly.
The Best Marinade Tofu Methods
If grilled tofu seems bland to you, the problem usually is not the tofu itself but the preparation. Tofu loves flavor, and marinade tofu techniques are one of the most effective ways to make it delicious.
How marinade works
Marinades add salt, acid, fat, sweetness, and aromatics. Together, those components build flavor and help the exterior of the tofu brown on the grill. Because tofu is porous, it can absorb these flavors into the outer layers, creating a more satisfying taste throughout.
Core components of a great tofu marinade
A balanced marinade usually includes:
- Salt or a salty ingredient: soy sauce, tamari, miso, or coconut aminos
- Acid: vinegar, lemon juice, lime juice, or rice vinegar
- Fat: olive oil, sesame oil, or avocado oil
- Sweetness: maple syrup, honey, agave, or brown sugar
- Aromatics and spices: garlic, ginger, chili flakes, paprika, cumin, mustard, herbs
The balance matters. Too much acid can make tofu taste sharp without enough depth. Too much sweetness can burn on the grill. A well-built marinade makes the tofu flavorful without overwhelming it.
How long should tofu marinate?
Because tofu is relatively dense, marinating time matters. A short soak of 15 to 30 minutes can add a good amount of flavor, especially if the tofu is pressed and sliced. For deeper flavor, marinate for 1 to 4 hours in the refrigerator. Overnight is also possible for many recipes, though very acidic marinades may affect texture if left too long.
If you are short on time, do not let that stop you. Even a quick marinade is better than none. The key is ensuring the tofu gets coated evenly and is given time for the surface to season.
Dry rubs versus wet marinades
Wet marinades add moisture and broad flavor coverage, while dry rubs create a concentrated seasoning crust. Both can work beautifully on the grill. Dry rubs are especially useful if you want faster prep or want to avoid excess liquid that can interfere with browning.
A Simple Formula for Crispy Tofu on the Grill
Crispy tofu depends on more than one step. Think of it as a system rather than a single trick.
The crispness formula
- Choose firm or extra-firm tofu.
- Press out excess moisture.
- Cut into even pieces.
- Season or marinate.
- Preheat the grill properly.
- Oil the grates or the tofu lightly.
- Cook over medium to medium-high heat.
- Avoid constant flipping.
The interaction of heat, moisture, and oil is what creates that appealing outer crust. If the grill is too cool, tofu can dry out before it browns. If it is too hot, the exterior may char before the inside is warmed through. Medium to medium-high heat is often ideal.
A thin coat of oil helps prevent sticking and encourages surface browning. Too much oil can cause flare-ups, so use just enough to coat lightly.
Grilling Equipment That Helps
You do not need fancy equipment to make great grilled tofu, but a few tools can make the process easier.
Grill types
- Gas grill: Easy to control and convenient for direct heat cooking.
- Charcoal grill: Adds a deeper smoky flavor that works especially well for tofu.
- Indoor grill pan: A useful option when weather or space makes outdoor grilling difficult.
- Electric grill: Practical for apartments and smaller patios.
Helpful tools
- Grill tongs
- Silicone brush for sauce
- Small bowl for marinade
- Instant-read thermometer if needed
- Metal skewers or soaked wooden skewers for cubes
- Grill basket for smaller pieces
A grill basket can be especially useful if you want cubed tofu or want to cook tofu alongside vegetables without losing pieces through the grates. For slab-style tofu, a clean, oiled grill grate is usually enough.
How to Prevent Tofu from Sticking
Stickage is one of the most common frustrations in vegetarian grilling. Fortunately, it is preventable.
Use a clean, preheated grill
A dirty or cold grill is more likely to stick. Preheat the grill and scrub the grates before cooking if needed.
Oil the tofu or the grates
Lightly oiling the tofu helps create a barrier and encourages browning. You can also lightly oil the grill grates with a paper towel dipped in oil, held with tongs.
Don’t move the tofu too early
When tofu first goes on the grill, it may stick briefly as the surface begins to sear. If you try to lift it too soon, it can tear. Wait until it naturally releases from the grate before flipping.
Use the right thickness
Very thin tofu slices are more likely to break. Medium-thick slabs are easier to handle.
Stickiness usually improves as the tofu browns. Once the crust forms, the tofu becomes easier to flip and less likely to fall apart.
Flavor Profiles That Work Beautifully
One of the joys of grilled tofu is that it plays well with nearly any cuisine. Here are some of the most successful flavor directions.
Smoky barbecue
A barbecue marinade or glaze with tomato, vinegar, brown sugar, paprika, garlic, and a touch of liquid smoke can create a classic cookout flavor.
Soy-ginger sesame
Soy sauce, ginger, garlic, sesame oil, and rice vinegar create a savory, umami-rich profile that pairs well with rice and vegetables.
Lemon herb
Lemon juice, olive oil, garlic, parsley, oregano, and black pepper make tofu taste bright and fresh.
Spicy chili-lime
Chili flakes, lime juice, cumin, garlic, and a little maple syrup create a lively, bold flavor that works well with tacos or bowls.
Mediterranean
Olive oil, lemon, garlic, rosemary, thyme, and oregano give grilled tofu a fragrant, savory profile that pairs with salads and flatbreads.
Teriyaki-inspired
Soy sauce, ginger, garlic, a sweetener, and a little cornstarch in the glaze can create a glossy finish and a balanced sweet-salty flavor.
Buffalo-style
A buttery or plant-based fat mixed with hot sauce can turn tofu into a spicy, tangy filling for sandwiches or wraps.
These profiles show just how flexible marinade tofu can be. The same basic ingredient can be transformed again and again depending on the season, the meal, and your personal taste.
Grilled Tofu and Vegetarian Grilling: A Perfect Match
Vegetarian grilling is often at its best when it includes a protein that can match the energy of the grill. Tofu does exactly that. It can anchor a menu without requiring a separate pan or complicated preparation.
When people think of barbecue, they often imagine the grill being reserved for meat. But vegetarian grilling can be just as satisfying when it offers texture, depth, and variety. Grilled tofu brings all three. It can be served with grilled corn, peppers, onions, eggplant, mushrooms, asparagus, potatoes, or peaches. It gives vegetarians a main dish that feels intentional rather than secondary.
For mixed gatherings, grilled tofu is also inclusive. It gives guests a plant-based option that feels hearty and celebratory, not like an afterthought. That makes it especially useful for potlucks, cookouts, and family dinners where dietary preferences vary.
Step-by-Step: How to Make Great Grilled Tofu
A reliable method helps remove guesswork. Here is a straightforward process for consistently good grilled tofu.
1. Drain and press the tofu
Remove the tofu from the package and press it for at least 20 minutes. If you have super-firm tofu, a shorter pressing time may be enough.
2. Slice it
Cut the tofu into slabs, cubes, or another shape suited to your meal.
3. Prepare the marinade
Mix your marinade ingredients in a bowl or shallow dish.
4. Coat the tofu
Place the tofu in the marinade and turn gently so all surfaces are covered.
5. Let it rest
Allow it to marinate long enough to pick up flavor. Even 20 to 30 minutes helps.
6. Preheat the grill
Set the grill to medium or medium-high heat.
7. Oil the grates or tofu
This reduces sticking and supports browning.
8. Grill the tofu
Place the tofu on the grill and cook until grill marks form and the surface is browned. Flip carefully and continue until heated through.
9. Glaze or finish if desired
If using a sugary sauce, brush it on near the end to prevent burning.
10. Serve immediately
Grilled tofu tastes best while hot and freshly cooked, though it also holds up well in meal prep.
Following this method consistently leads to more reliable results, especially for those new to tofu grilling.
Timing and Temperature Tips
Heat control makes a noticeable difference in texture.
Ideal temperature range
Medium to medium-high heat is usually best. If the grill is too hot, the marinade can scorch before the tofu warms through. If it is too low, the tofu can dry out without developing a proper crust.
How long to grill tofu
Timing depends on thickness and grill heat, but slabs often need a few minutes per side. Thinner pieces cook more quickly. Cubes may need frequent turning, depending on how they are arranged.
Signs the tofu is ready
- Visible grill marks
- Browning on the edges
- Slightly crisp exterior
- Warmed through in the center
Tofu does not need to be cooked to a specific internal doneness in the same way meat does, but it should be heated thoroughly and have a pleasing texture. Overcooking can dry it out, while undercooking may leave it bland.
Common Mistakes to Avoid
Even though tofu is forgiving, a few errors can undermine the final result.
Not pressing enough
This is one of the biggest problems. Excess moisture prevents browning and weakens texture.
Using tofu that is too soft
Silken or soft tofu will not hold up to grilling.
Overcrowding the grill
Crowding reduces heat circulation and can cause steaming instead of searing.
Flipping too early or too often
Let the tofu develop a crust before turning it.
Using too much sugary marinade too soon
Sugar burns easily. If your marinade contains sweet ingredients, brush them on near the end of cooking rather than from the start.
Skipping oil
A light coating helps prevent sticking and improves browning.
Forgetting to season after grilling
A finishing sprinkle of salt, herbs, sesame seeds, citrus, or sauce can elevate the final flavor.
These mistakes are easy to correct once you know what to watch for. Mastering them makes grilled tofu much more dependable.
Crispy Tofu Texture: What Actually Creates It
People often describe the perfect tofu as crispy, but that word can mean several things. On the grill, tofu can become crisp on the outside while staying tender inside. That contrast is what makes it appealing.
The science of browning
When the surface dries and heats, it browns through Maillard reactions and light caramelization. This is what creates a savory crust. Excess water prevents that process, which is why pressing and proper heat matter so much.
Oil and starch
Some cooks lightly dust tofu with cornstarch or arrowroot before grilling to improve crust formation. This can help create a more pronounced outer texture, though it should be used sparingly so it does not turn pasty.
The role of marinade
A marinade containing salt and a bit of sugar can help encourage browning and add flavor. However, too much moisture can slow crisping. This is why it is often useful to marinate first, then pat the tofu slightly dry before grilling.
Surface contact
The more even contact the tofu has with the grill, the better the crust. Flat slabs or thick planks often work better than irregular pieces for this reason.
For people chasing crispy tofu, the best approach is a balance of dryness, heat, and controlled seasoning.
Serving Ideas for Grilled Tofu
The versatility of grilled tofu makes it easy to build a complete meal around it.
Grain bowls
Serve tofu over rice, quinoa, farro, or couscous with vegetables, herbs, and a sauce.
Salads
Top leafy greens with grilled tofu, roasted nuts, cucumbers, tomatoes, avocado, and a bold dressing.
Sandwiches and wraps
Place grilled tofu in a wrap with slaw, pickles, and sauce, or use it in a toasted sandwich with grilled vegetables.
Tacos
Crumble or slice grilled tofu into tortillas with salsa, cabbage, and lime.
Skewers
Alternate tofu with peppers, mushrooms, onion, or pineapple for colorful skewers.
Pasta or noodle bowls
Add grilled tofu to cold noodle salads or warm pasta dishes with vegetables and sauce.
Classic barbecue plates
Pair tofu with baked beans, corn, slaw, and grilled potatoes for a cookout-style meal.
Because tofu carries flavor so well, it can work in both casual and more composed dishes. It is just as comfortable in a picnic wrap as it is on a dinner plate.
Best Side Dishes for a Plant-Based Grill Menu
A good vegetarian grilling spread has contrast, color, and variety. Grilled tofu pairs well with many sides.
Fresh sides
- Tomato cucumber salad
- Coleslaw
- Fruit salad
- Pickled vegetables
- Corn salsa
Grilled sides
- Zucchini
- Bell peppers
- Onions
- Mushrooms
- Eggplant
- Asparagus
- Corn on the cob
- Pineapple
Hearty sides
- Potato salad
- Baked potatoes
- Rice pilaf
- Grilled bread
- Bean salad
- Mac and cheese made with plant-based ingredients if desired
These sides help turn grilled tofu from a single item into a complete meal. The more textures and temperatures you include, the more satisfying the plate becomes.
Sauces That Make Grilled Tofu Shine
Sauce can turn good grilled tofu into memorable grilled tofu. Because tofu is mild, it welcomes finishing sauces especially well.
Peanut sauce
Creamy, savory peanut sauce pairs beautifully with tofu, especially in noodle bowls or rice dishes.
Chimichurri
Herby, garlicky chimichurri brings freshness and acid that cut through the tofu’s richness.
Tahini dressing
Tahini, lemon, garlic, and water make a creamy sauce that works well with Mediterranean flavors.
Barbecue sauce
Brush on near the end of grilling or serve on the side for dipping.
Sweet chili sauce
This creates a quick, crowd-friendly finish with a balance of sweet and heat.
Sesame-ginger glaze
A glossy glaze with ginger, soy sauce, and sesame oil adds depth and shine.
Salsa verde
Bright green salsa adds freshness and a tangy edge to tofu tacos or bowls.
A sauce is not required, but it often brings the whole dish together. It also helps grilled tofu feel more exciting and complete.
Meal Prep Benefits of Grilled Tofu
Grilled tofu is excellent for meal prep because it stores well and adapts to multiple meals.
Why it works for meal prep
- Holds its shape after cooking
- Tastes good cold or reheated
- Fits bowls, wraps, salads, and stir-fry-style meals
- Provides dependable plant protein for the week
How to store it
Keep grilled tofu in an airtight container in the refrigerator for several days. For best texture, store sauce separately if possible.
Reheating tips
Reheat gently in a skillet, oven, toaster oven, or air fryer to restore some crispness. Microwaving works too, though it may soften the exterior.
Meal prep is one of the most practical reasons to learn grilled tofu. You can make a batch once and use it in several different meals throughout the week.
Grilled Tofu for Different Dietary Needs
One of tofu’s biggest strengths is how naturally it fits a wide range of eating patterns.
Vegetarian and vegan diets
Tofu is already plant-based, which makes it ideal for these diets.
High-protein meals
It provides plant protein without requiring animal ingredients.
Dairy-free meals
Since it contains no dairy, it works well in dairy-free cooking.
Gluten-free meals
Tofu is naturally gluten-free, though marinades and sauces should be checked carefully.
Heart-conscious meals
Because it is low in saturated fat and free of cholesterol, it can fit many heart-conscious meal plans.
Budget-friendly meals
Tofu is often more affordable than many animal proteins, especially when cooking for a family or batch-prepping.
This broad compatibility makes grilled tofu a particularly useful ingredient for households with mixed dietary needs.
How to Make Grilled Tofu Taste Like More Than “Just Tofu”
A common concern is that tofu will taste plain or overly “healthy.” The solution is not to disguise tofu completely, but to build flavor intentionally.
Focus on contrast
Use salty, sweet, acidic, smoky, spicy, and fresh elements in combination.
Build layers
Season before grilling, then finish with sauce, herbs, or citrus afterward.
Pair with texture
Serve tofu with crunchy slaw, crisp vegetables, toasted nuts, or grilled bread.
Use bold marinades
A well-seasoned marinade can transform the tofu from neutral to memorable.
Don’t under-season
Tofu needs enough salt and flavor to stand up to the grill. A timid seasoning approach often leads to dull results.
When tofu tastes vibrant and well-composed, it stops feeling like a substitute and starts feeling like a genuinely good food on its own.
Indoor Grilling and Oven Alternatives
Sometimes outdoor grilling is not an option. Fortunately, grilled tofu can still be made indoors.
Grill pan method
A ridged grill pan on the stovetop can produce attractive grill marks and a similar seared effect. Preheat it well and use a little oil.
Broiler method
Place marinated tofu on a lined baking sheet and broil carefully, flipping once if needed. Watch closely so the edges do not burn.
Oven-roasting method
While not exactly grilled, oven-roasting tofu at high heat can still create crisp edges and a satisfying texture.
Air fryer method
An air fryer can make tofu especially crisp, though it will not produce the smoky flavor of an actual grill.
These alternatives are helpful for apartments, winter cooking, or weeknight meals. The flavor may differ slightly, but the general appeal of crispy tofu remains.
Grilled Tofu for Entertaining and Cookouts
If you are hosting guests, grilled tofu can be a surprisingly smart menu item.
Why guests appreciate it
- It is inclusive for vegetarians and vegans
- It pairs with familiar barbecue foods
- It can be flavorful enough for meat-eaters to enjoy
- It is easy to serve in batches
How to serve it at a party
- Arrange slices on a platter with sauce
- Add skewers for easy handling
- Serve alongside buns, slaw, and grilled vegetables
- Offer multiple sauces so guests can customize
A well-made grilled tofu dish can be one of the most talked-about items at a cookout. People often expect tofu to be bland, then are pleasantly surprised by how satisfying it can be when grilled correctly.
Flavor Mistakes That Make Tofu Taste Flat
Some tofu recipes fail not because tofu is boring, but because the seasoning strategy is weak.
Too little salt
Salt is essential for flavor. Without enough, tofu tastes muted.
Too much sweetness
Sweet marinades can dominate and burn before developing complexity.
No acid
Acid balances richness and brightens the final taste.
Weak aromatics
Garlic, ginger, herbs, onion powder, spices, and pepper add important depth.
No finishing touch
A final squeeze of lemon, drizzle of oil, sprinkle of herbs, or extra sauce can make a big difference.
Good tofu is often the result of thoughtful seasoning more than complicated technique.
A Practical Flavor Map for Grilled Tofu
If you like to build meals by flavor category, tofu is easy to organize.
Sweet and spicy
Use maple syrup, chili paste, garlic, ginger, and a little vinegar. This works well when you want tofu with a caramelized edge and a gentle heat.
Rich and nutty
Use peanut butter, sesame oil, soy sauce, lime juice, and ginger. Thin the mixture with warm water until it coats the tofu without clumping.
Tangy barbecue
Use tomato paste, vinegar, smoked paprika, garlic, mustard, and a small amount of brown sugar. This gives grilled tofu a bold, cookout-style flavor without needing meat.
Mediterranean
Use lemon juice, olive oil, oregano, thyme, garlic, and black pepper. Serve it with cucumbers, tomatoes, rice, flatbread, or a simple salad.
Asian-inspired
Use soy sauce, rice vinegar, sesame oil, ginger, garlic, and a little honey or brown sugar. Add chili flakes if you want heat.
Herby and mild
Use parsley, basil, chives, lemon zest, olive oil, and a mild vinegar. This is a good choice for grain bowls, wraps, or summer vegetable plates.
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