In this vegetarian grilling recipe, the hot grill gives tofu smokiness and some crispy edges. A BBQ sauce made with gochujang, the hot Korean chile paste, doubles as both a glaze and some sauce to slather on the tofu at the table. Serve with brown rice or farro.

Bruce Aidells
Source: EatingWell Magazine, September/October 2017

Gallery

Recipe Summary

active:
1 hr
total:
6 hrs
Servings:
4
Advertisement

Ingredients

Tofu & BBQ Glaze
Cabbage

Directions

Instructions Checklist
  • To prepare tofu: Cut tofu crosswise into 8 equal pieces and press for 1 to 4 hours (see Tips).

    Advertisement
  • To prepare BBQ glaze: Heat 1 tablespoon peanut oil in a small saucepan over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Stir in garlic and ginger and cook 1 minute more. Remove from heat. Stir in scallions, 1/4 cup soy sauce, gochujang, chili powder (or paprika), vinegar, water, 1 tablespoon sesame oil, honey, miso and molasses. Transfer to a medium bowl. Refrigerate until cool.

  • To marinate tofu: Spread each side of the tofu pieces with 1 teaspoon BBQ glaze. Place in a 9-by-13-inch baking dish. Cover and refrigerate for at least 4 hours and up to 1 day.

  • To grill tofu: Preheat grill to medium. Brush both sides of the tofu with the remaining 2 tablespoons peanut oil. Generously oil the grill rack. Grill the tofu until lightly charred, 4 to 5 minutes per side. Transfer to a plate and keep warm.

  • To prepare cabbage: Combine soy sauce and sesame oil in a small bowl and place near the stove. Heat peanut oil in a large flat-bottom carbon-steel wok over high heat until very hot. Add scallion pieces and cook, stirring, until softened, 2 to 3 minutes. Add cabbage and cook, stirring, until wilted, 2 to 3 minutes. Stir in the soy sauce mixture and 1 tablespoon sesame seeds.

  • Transfer the cabbage to a serving bowl or platter. Top with the grilled tofu. Drizzle the tofu with 3 tablespoons BBQ sauce. Garnish with sliced scallions and the remaining 1 tablespoon sesame seeds. Serve with the remaining sauce, if desired.

Tips

To make ahead: Refrigerate BBQ glaze (Step 2) for up to 2 weeks; marinate tofu (Step 3) for up to 1 day.

Tips: To press tofu: Cut a 14- to 16-ounce block of tofu crosswise into 8 equal pieces. Place a clean kitchen towel on a baking sheet. Place the tofu on the towel in a single layer; cover with another towel. Place another baking sheet on top and weight it with two 28-ounce cans. Let stand for 1 to 4 hours.

Nutrition Facts

389 calories; protein 16.3g 33% DV; carbohydrates 18.5g 6% DV; dietary fiber 7.2g 29% DV; sugars 5g; fat 31g 48% DV; saturated fat 5g 25% DV; cholesterolmg; vitamin a iu 3042.3IU 61% DV; vitamin c 44.5mg 74% DV; folate 161.2mcg 40% DV; calcium 441.3mg 44% DV; iron 4.7mg 26% DV; magnesium 93.9mg 34% DV; potassium 870.8mg 24% DV; sodium 758.8mg 30% DV; added sugar 3g.