Grilled Tofu with Bean Sprout
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that comes together in under an hour. Grilled tofu with bean sprouts is incredibly budget friendly since both ingredients are affordable staples, and the whole meal takes just 45 minutes from start to finish. The tofu gets beautifully charred on the grill while the crisp bean sprouts add wonderful texture and freshness. Bean sprouts are packed with vitamins and enzymes that aid digestion, making this not just delicious but genuinely good for you. The simple Asian inspired marinade of soy sauce, ginger, and garlic brings everything to life without requiring any fancy techniques or hard to find ingredients.
Ella x
Ingredients
- 2 blocksextra-firm tofu(pressed and cut into ½-inch thick slabs)
- 710 mlfresh bean sprouts
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 3garlic cloves(minced)
- 2 tablespoonssesame oil
- 1 tablespoonrice vinegar
- 3scallions(sliced thin)
- 2 teaspoonssesame seeds(white or black)
- 2 tablespoonsvegetable oil(for grilling)
- ¼ cupwater
- ¼ teaspoonred chili flakes(optional)
Detail level
Instructions
- 1
Press the tofu blocks between paper towels or in a tofu press for at least 15 minutes to remove excess moisture, which helps achieve a crispier exterior when grilling.
Tip: The drier your tofu, the better the browning on the grill.
- 2
Cut each pressed tofu block into 4 equal slabs, approximately ½-inch thick. Brush both sides lightly with vegetable oil and season with a pinch of salt and pepper.
- 3
Heat a grill pan or outdoor grill to medium-high heat. Once hot, carefully lay tofu slabs on the grill and cook for 5-6 minutes per side until golden brown grill marks appear.
Tip: Resist the urge to move the tofu; let it sit undisturbed for better browning.
- 4
While tofu grills, whisk together soy sauce, minced ginger, minced garlic, sesame oil, rice vinegar, and ¼ cup water in a small bowl to create the glaze.
Tip: Make the glaze while the tofu cooks to save time.
- 5
Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the fresh bean sprouts and sauté for 2-3 minutes, stirring frequently until slightly wilted but still crisp.
Tip: Don't overcook the sprouts; they should retain their crunch.
- 6
Pour the ginger-soy glaze into the skillet with the bean sprouts and toss gently to combine. Add the red chili flakes if using, and stir well. Remove from heat.
- 7
Transfer the grilled tofu slabs to a serving platter. Top each slice generously with the warm bean sprout mixture.
- 8
Garnish with sliced scallions and a sprinkle of sesame seeds. Serve immediately while the tofu is still warm and the bean sprouts maintain their texture.
Tip: Serve with steamed rice or rice noodles for a complete meal.
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