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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.

Ingredients
Directions
Tips
To make ahead: Refrigerate BBQ glaze (Step 2) for up to 2 weeks; marinate tofu (Step 3) for up to 1 day.
Tips
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
Serving Size:
2 pieces tofu & 1 1/4 cups stir-fry each Per Serving:
389 calories; protein 16.3g; carbohydrates 18.5g; dietary fiber 7.2g; sugars 5g; fat 31g; saturated fat 5g; vitamin a iu 3042.3IU; vitamin c 44.5mg; folate 161.2mcg; calcium 441.3mg; iron 4.7mg; magnesium 93.9mg; potassium 870.8mg; sodium 758.8mg; added sugar 3g.
Exchanges:
2 vegetable, 1 1/2 medium fat protein, 5 fat
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