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Start by pressing your tofu to remove as much liquid as possible. Do this by placing the tofu between two cutting boards and weighing the top one down with a couple of heavy cans. You'll see the liquid pooling around the tofu.
Let it sit for an hour or two, periodically tipping the liquid into the sink. This will make the tofu denser and even meatier and more absorbent to any flavors you want to infuse in it. Now you're ready to marinate it.
Mix together the hoisin, soy sauce, rice wine vinegar, lime juice, sesame oil, minced garlic clove and green onion. Carefully slice tofu into 1-inch thick cubes or strips. If you're using skewers, cubes are best, but if you'll be placing your tofu directly on your grill, larger strips are better.
Place the marinade and the tofu in a shallow dish, tossing to cover all of the tofu evenly, and allow to marinate for at least one hour, preferably overnight. Occasionally gently mix up the tofu or spoon the marinade over the top to allow the marinade to evenly flavor all of the cubes of tofu.
On the day of cooking, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes).
Smoke the skewers of tofu on the Traeger for about 10 to 15 minutes. After they've smoked, remove the skewers from the Traeger and turn the heat up to High and preheat, lid closed, for 10 to 15 minutes.
Place the skewers and the asparagus on the grill and cook for about 20 minutes, rotating the skewers every 5 minutes and brushing with the marinade.
Remove from the grill and top the tofu with some toasted sesame seeds and more green onions. Serve, enjoy!