Grilled Tofu with Korean BBQ Glaze & Stir-Fried Napa Cabbage

Grilled Tofu with Korean BBQ Glaze & Stir-Fried Napa Cabbage

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From: EatingWell Magazine, September/October 2017

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.

Ingredients 4 servings

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  • Tofu & BBQ Glaze
  • 1 14- to 16-ounce package extra-firm water-packed tofu, drained
  • 3 tablespoons peanut oil, divided
  • ½ cup finely chopped red onion
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • ¾ cup finely chopped scallions
  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoons gochujang
  • 2 tablespoons chili powder or paprika
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 1 tablespoon toasted (dark) sesame oil
  • 1 tablespoon honey
  • 2 teaspoons white miso
  • 2 teaspoons molasses
  • Cabbage
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons toasted (dark) sesame oil
  • 2 tablespoons peanut oil
  • 1½ cups sliced scallions (2-inch pieces), plus ¼ cup thinly sliced for garnish
  • 12 cups thinly sliced napa cabbage (1¾-2 pounds)
  • 2 tablespoons toasted sesame seeds, divided


  • Prep

  • Ready In

  1. To prepare tofu: Cut tofu crosswise into 8 equal pieces and press for 1 to 4 hours (see Tips).
  2. 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, ¼ 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  • 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 information

  • Serving size: 2 pieces tofu & 1¼ cups stir-fry each
  • Per serving: 389 calories; 31 g fat(5 g sat); 7 g fiber; 18 g carbohydrates; 16 g protein; 161 mcg folate; 0 mg cholesterol; 5 g sugars; 3 g added sugars; 3,042 IU vitamin A; 45 mg vitamin C; 441 mg calcium; 5 mg iron; 759 mg sodium; 871 mg potassium
  • Nutrition Bonus: Vitamin C (75% daily value), Vitamin A (61% dv), Calcium (44% dv), Folate (40% dv), Iron (28% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1½ medium fat protein, 5 fat

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