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

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.

Prep Time:
1 hrs
Additional Time:
5 hrs
Total Time:
6 hrs
4 servings


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


  • 3 tablespoons reduced-sodium soy sauce

  • 2 tablespoons toasted (dark) sesame oil

  • 2 tablespoons peanut oil

  • 1 ½ cups sliced scallions (2-inch pieces), plus 1/4 cup thinly sliced for garnish

  • 12 cups thinly sliced napa cabbage (1 3/4-2 pounds)

  • 2 tablespoons toasted sesame seeds, divided


  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, 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.

  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 Facts (per serving)

389 Calories
31g Fat
19g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 389
% Daily Value *
Total Carbohydrate 19g 7%
Dietary Fiber 7g 26%
Total Sugars 5g
Added Sugars 3g 6%
Protein 16g 33%
Total Fat 31g 40%
Saturated Fat 5g 25%
Vitamin A 3042IU 61%
Vitamin C 45mg 49%
Folate 161mcg 40%
Sodium 759mg 33%
Calcium 441mg 34%
Iron 5mg 26%
Magnesium 94mg 22%
Potassium 871mg 19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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