Step 1

Slice the tofu. Line a rimmed baking sheet with a few paper layers of paper towels. Drain 1 package extra-firm tofu. Cut crosswise into 1/2-inch thick slices, then arrange in a single layer on the towels.

Step 2

Press the tofu. Cover the tofu with another few layers of paper towels and a second baking sheet. Weigh it down with a heavy object such as a skillet, saucepan, or large can. Let drain at least 15 minutes. Meanwhile, heat the grill and prepare the seasoning and herb sauce.

Step 3

Heat the grill. Prepare an outdoor grill for direct, medium-high heat (about 400ºF).

Step 4

Make the seasoning blend. Place 1 teaspoon garlic powder, 3/4 teaspoon kosher salt, 3/4 teaspoon paprika, 1/2 teaspoon ground coriander, and 1/2 teaspoon black pepper in a medium bowl and stir to combine.

Step 5

Prepare the herb sauce. Pick 1/2 cup fresh herb leaves and place in a mini food processor. Juice 1 medium lemon until you have 2 tablespoons juice and add to the food processor. Add 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper and pulse until the herbs are finely chopped, 10 to 12 pulses. With the motor running, slowly drizzle in 1/4 cup olive oil and process until combined and emulsified. (Alternatively, make this by hand: finely chop the herbs, then add to a jar with the lemon juice, salt, pepper, and oil, and shake to combine.)

Step 6

Grill the tofu. When the grill is ready, scrape the grates clean if needed. Oil the grill grates with a paper towel dipped in vegetable oil. Coat all sides of tofu slices lightly and evenly with the spice mixture, brushing off any excess. Place the tofu on the grill, cover, and cook until dark grill marks appear, about 3 minutes. Flip the tofu with a thin metal spatula, such as a fish spatula. Cover and grill until dark grill marks appear on the second side, about 3 minutes more.

Step 7

Serve the tofu. Transfer the tofu with the thin metal spatula to a serving platter. Drizzle the hot tofu with the herb sauce and more chopped herbs, if desired.