Grilled Tofu with Green Bean and Sesame-Ginger Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. The tofu gets beautifully caramelized on the grill while the green beans stay crisp and tender, all coated in this amazing sesame ginger glaze that's both savory and subtly sweet. I love that tofu is packed with protein and iron, making this dish incredibly satisfying and nourishing without breaking the bank. The best part? Everything cooks simultaneously, so you're really only looking at about 25 minutes of active cooking time. Trust me, once you nail this recipe, you'll be making it constantly.
Ella x
Ingredients
- 2 blocksextra-firm tofu(pressed and cut into 1-inch thick steaks)
- 1 poundfresh green beans(trimmed)
- 3 tablespoonssesame oil
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 1 tablespoonmaple syrup
- 2 tablespoonscornstarch
- 2 tablespoonsvegetable oil(for cooking)
- 2 tablespoonssesame seeds(white, toasted)
- 2scallions(sliced thin)
- 118 mlwater
Detail level
Instructions
- 1
Press the tofu blocks between paper towels with a heavy weight for 15 minutes to remove excess moisture. Cut each block into 4 steaks about 1 inch thick.
Tip: Properly pressed tofu will develop a golden crust when cooked and absorb the glaze better.
- 2
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, minced ginger, garlic, maple syrup, and water until well combined.
Tip: This glaze can be made ahead and stored in the refrigerator for up to 3 days.
- 3
Dust the tofu steaks lightly with cornstarch on both sides to help them crisp up during cooking.
Tip: The cornstarch creates a delicate, slightly crispy exterior without adding much flavor.
- 4
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once shimmering, carefully place tofu steaks in the pan in a single layer. Cook for 5-6 minutes on the first side until golden brown, then flip and cook another 4-5 minutes on the second side. Transfer to a plate.
Tip: Don't move the tofu while it cooks—let it sit undisturbed to develop color and texture.
- 5
Add the remaining tablespoon of vegetable oil to the skillet and add trimmed green beans in a single layer. Cook for 5-7 minutes, stirring occasionally, until they develop light browning and are tender-crisp.
Tip: Green beans cook faster if your skillet is hot, so don't lower the heat too much.
- 6
Pour the prepared glaze over the green beans and return the tofu steaks to the pan. Gently toss everything together to coat, cooking for 2-3 minutes until the sauce thickens slightly and coats all the ingredients.
Tip: Stir gently to avoid breaking the delicate tofu steaks while combining.
- 7
Transfer the tofu and green beans to a serving platter, pouring any remaining sauce over the top.
- 8
Garnish with toasted sesame seeds and fresh sliced scallions just before serving.
Tip: Fresh garnishes add brightness and textural contrast to finish the dish beautifully.
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