Thai Tofu Grilled Parcels

Thai Tofu Grilled Parcels

Thai Tofu Grilled Parcels is a delicious recipe of marinated tofu wrapped in corn husk and grilled to perfection!

I love doing a BBQ! There is something special about gathering around a big BBQ along with family and friends and sharing food! I also love the ‘community cooking’ aspect of the BBQ. There is almost a synchronised dance wherein everyone just has a go at the grill giving others time to eat or relax.

As I love doing BBQ so much, I love experimenting with different flavours and ingredients. This tofu recipe is simple, quick and super delicious! Thai marinate adds a punch to otherwise bland tofu, sesame seeds add a delicious nutty flavour, and the corn wrapper takes this simple recipe to another level.

Other recipes you might want to try are Thai Style Paneer in Pandan Leaves, Thai Pandan Leaf Chicken (Gai Haw Bai Toey), Grilled Thai Chicken, and Thai Sweet Corn Fritters (Tod Man Khao Pod) to name a few.


250 gm firm tofu (cut in 1 inch pieces)

To Grind for The Marinate
1 inch galangal/ginger
2 chopped lemon grass
2-3 garlic cloves
3 roughly chopped green hot chillies
1 tablespoon coriander leaves
1-2 kaffir lime leaves
1 tablespoon Thai Basil leaves
Salt to taste

Other Ingredients
1 tablespoon soya sauce
1 teaspoon fish sauce
2-3 tablespoons roughly chopped red pepper
1 tablespoon finely chopped spring onion
1-2 teaspoons sesame seeds
10-12 dried corn husk
10-12 wooden toothpicks



Roughly chop all the ingredients for the marinate and grind it into a smooth paste in a blender. You can add 1-2 teaspoons water if needed. Make sure to not add too much water as we do not want very thin marinate.


To the marinate add soya sauce, fish sauce, peppers and spring onion. Mix and adjust the seasoning according to your taste. The marinate should be spicy with touch of sweetness. The marinate mellows down when we add the tofu hence make sure it is punchy at this point.

Add the tofu and massage to spread the marinade over the tofu. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).


Soak the corn husk and wooden toothpicks in hot water for 15-20 minutes to make them pliable. Drain excess water off the corn husk.

Take 2-3 pieces of marinated tofu along with the peppers and place it in the middle of the corn husk. Wrap the husk around the tofu making a parcel and secure it with the toothpicks.


Heat the outdoor grill on medium high.

Grill the parcels on the BBQ for 3-4 minutes. Make sure to grill it from both sides. Serve hot with some Thai sweet chilli sauce.

Tips & Variations

  1. You can use fresh corn husk too. Just pull back husk from each ear of corn carefully. Remove and discard silk. Place intact husks in large pot of water to soak.
  2. You can also cook it in the oven or grill at home. Preheat the oven at 180C/fan 160C/Gas 4 and cook the parcels for 5-6 minutes.
  3. The recipe works well with paneer too. I would recommend using fresh paneer.
  4. Lemon grass- The softer, fleshier part of the lemongrass (which is what you want to use in your cooking) is located under the tough outer leaves. Peel away these layers with your fingers and discard them. Use a sharp knife to slice off the lower bulb and discard it. Cut the lemongrass starting from the lower end (where the bulb was) finely.
  5. Do not try to substitute lemon grass. You will only get authentic flavour if you use fresh lemon grass. If you are unable to buy fresh lemon grass, then you can use dried lemon grass too. Just soak it in warm water to soften it before grinding.