Grilled Tofu with Cabbage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This grilled tofu with cabbage has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely delicious. The beauty of tofu is that it's incredibly affordable and soaks up all those amazing Asian flavors like a dream. Napa cabbage is packed with vitamin C and fiber, making this dish as nutritious as it is satisfying. The sesame oil, ginger, and garlic create this wonderful umami depth that makes you feel like you're eating at your favorite restaurant, except you're in your own kitchen. Trust me, once you try this, you'll be making it constantly.
Ella x
Ingredients
- 1 blockextra-firm tofu(pressed for 30 minutes)
- 1 small headnapa cabbage(thinly sliced)
- 3 tablespoonssesame oil
- 3 tablespoonssoy sauce
- 1 tablespoonfresh ginger(minced)
- 2 tablespoonsrice vinegar
- 3garlic cloves(minced)
- 1 teaspoonsriracha
- 3green onions(chopped)
- 2 tablespoonssesame seeds(white or black)
- 2 tablespoonsvegetable oil(for grilling)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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