Press the tofu well. Wrap each block in a clean kitchen towel and place something heavy on top for 20–30 minutes. This removes excess water so the tofu can soak up the marinade and grill better.

Mix the marinade. In a bowl, whisk soy sauce, dark soy (if using), citrus juice, maple syrup, oil, garlic, ginger, smoked paprika, cumin, chili, and black pepper until smooth.

Slice the tofu. Cut into 1/2-inch (1.25 cm) slabs for steaks or into cubes for skewers. Thinner slices char nicely but can dry out; aim for uniform thickness.

Marinate. Place tofu in a shallow dish or a zip-top bag. Pour the marinade over, turning pieces to coat. Rest at least 30 minutes, ideally 2–4 hours. For maximum flavor, marinate overnight in the fridge.

Prep the braai/grill. Heat to medium-high. You want a hot, clean, well-oiled grate to prevent sticking. If you’re using charcoal, let the coals settle until covered in a light gray ash.

Oil the grates. Dip a folded paper towel in oil and, using tongs, rub it over the grates just before placing the tofu on.

Grill the tofu. Shake off excess marinade and place tofu on the grill. Cook 3–4 minutes per side without moving it too much. You’re aiming for clear grill marks and a slightly crisp, caramelized edge.

Baste for extra flavor. Brush with any leftover marinade during the last minute of grilling, then flip once more to set the glaze. Don’t baste too early or the sugars can burn.

Rest briefly. Transfer to a plate and let it sit for 2–3 minutes. The surface will set, making it easier to handle and serve.

Finish and serve. Sprinkle with herbs or sesame seeds and serve with lime wedges. Pair with grilled corn, a tomato-onion salad, or warm flatbreads.