Grilled Tofu with Bamboo Shoot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This grilled tofu with bamboo shoot recipe is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely delicious. The beauty of tofu is that it's incredibly affordable and packed with protein, making it perfect for anyone looking to eat well without breaking the bank. Fresh bamboo shoots add a wonderful crunch and subtle sweetness that really elevates the dish, while the sesame oil and ginger create an aromatic Asian inspired flavor profile. The whole thing grills up beautifully with a golden crust on the outside and stays tender inside. Trust me, even tofu skeptics will be impressed by this one.
Ella x
Ingredients
- 2 blocks (14 oz each)extra-firm tofu(pressed and cut into 3/4-inch thick slabs)
- 355 mlfresh bamboo shoots(halved lengthwise)
- 3 tablespoonssesame oil
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonfresh ginger(minced)
- 4garlic cloves(minced)
- 1 tablespoonmaple syrup
- 2 tablespoonsvegetable oil(for grilling)
- 2 tablespoonswhite sesame seeds
- 3scallions(sliced on bias)
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
Detail level
Instructions
- 1
Press the tofu blocks between paper towels with a heavy weight for 10 minutes to remove excess moisture. Cut each block into 4 rectangular slabs about 3/4-inch thick.
Tip: Pressing tofu is crucial for achieving better browning and texture on the grill.
- 2
Whisk together sesame oil, soy sauce, rice vinegar, ginger, half the minced garlic, maple syrup, and red pepper flakes in a small bowl to create the glaze.
Tip: Reserve 2 tablespoons of glaze separately for finishing the dish.
- 3
Brush both sides of the tofu slabs with vegetable oil and season lightly with sea salt. Toss the bamboo shoot halves with a small amount of oil and salt.
- 4
Preheat your grill or grill pan to medium-high heat. Place tofu slabs on the grill and cook for 4-5 minutes per side until golden grill marks form, brushing with glaze halfway through cooking.
Tip: Don't move the tofu too frequently—let it sit to develop those attractive char marks.
- 5
On the same grill, cook the bamboo shoot halves for 3-4 minutes per side until lightly charred and tender, brushing with glaze.
Tip: Bamboo shoots cook faster than tofu, so add them after the tofu has been cooking for 2 minutes.
- 6
In a small pan over medium heat, warm the remaining vegetable oil and sauté the remaining minced garlic until golden and fragrant, about 1-2 minutes, stirring constantly.
Tip: Watch carefully to prevent the garlic from burning, which would create a bitter taste.
- 7
Arrange the grilled tofu and bamboo shoots on serving plates. Drizzle with the reserved glaze and top with crispy garlic chips, sesame seeds, and fresh scallion slices.
Tip: Add the scallions just before serving to maintain their fresh, bright flavor.
- 8
Serve immediately while the tofu is still warm, with steamed rice or noodles on the side if desired.
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