Grilled Tofu with Cabbage

Instructions

1. 1

   Press your block of tofu between two cutting boards with weights for 30 minutes to remove excess moisture, which helps achieve a crispy exterior when grilling.

   Tip: Pressing tofu is crucial for better browning and texture—don't skip this step.

2. 2

   While the tofu presses, whisk together soy sauce, sesame oil, minced ginger, rice vinegar, garlic, and sriracha in a small bowl to create your glaze.

   Tip: Make the glaze ahead of time so flavors can meld together.

3. 3

   Cut the pressed tofu block into 4 thick slabs, each about 3/4-inch thick.

   Tip: Thicker slabs are less likely to fall apart during grilling.

4. 4

   Heat vegetable oil in a large skillet or grill pan over medium-high heat. Once hot, carefully place tofu slabs onto the cooking surface.

   Tip: Don't move the tofu immediately—let each side develop a golden crust for 4-5 minutes before flipping.

5. 5

   Grill the tofu for 4-5 minutes per side until golden brown and slightly charred, then reduce heat to medium and brush both sides generously with your prepared glaze.

   Tip: The glaze will caramelize on the hot tofu, creating an amazing flavorful crust.

6. 6

   Continue cooking for another 2-3 minutes until the glaze sets, turning once more to coat evenly.

   Tip: Watch carefully so the glaze caramelizes without burning.

7. 7

   In a separate bowl, combine sliced napa cabbage with a drizzle of sesame oil, a pinch of salt, and a splash of rice vinegar, then toss gently to combine.

   Tip: Keep the cabbage slaw fresh and crisp by not dressing it too far in advance.

8. 8

   Divide the cabbage slaw among four plates, top each with a grilled tofu steak, then sprinkle with green onions and sesame seeds before serving immediately.

   Tip: Serve while the tofu is still warm for the best contrast between crispy exterior and creamy interior.