Grilled Tofu with Pak Choi

Instructions

1. 1

   Press the tofu blocks between paper towels with a weight on top for 15 minutes to remove excess moisture, then cut into 3/4-inch thick rectangular slices.

   Tip: Pressing tofu ensures better browning and allows marinades to penetrate more effectively.

2. 2

   In a small bowl, whisk together soy sauce, rice vinegar, minced ginger, minced garlic, sesame oil, and maple syrup to create the glaze. Set aside.

   Tip: Make the glaze while the tofu is pressing to save time.

3. 3

   Heat 1.5 tablespoons of vegetable oil in a cast-iron skillet or grill pan over medium-high heat until shimmering.

   Tip: A properly heated pan creates a golden crust on the tofu.

4. 4

   Working in batches to avoid crowding, grill the tofu slices for 4-5 minutes per side until golden brown with light char marks. Transfer to a plate.

   Tip: Don't move the tofu too much while cooking—let it develop a crust before flipping.

5. 5

   Add remaining vegetable oil to the pan and increase heat to high. Once oil is hot, arrange pak choi cut-side down and cook for 3 minutes without moving.

   Tip: Caramelizing the cut side brings out the pak choi's natural sweetness.

6. 6

   Flip the pak choi, reduce heat to medium, and cook for another 2-3 minutes until the leaves are tender but the stalks retain a slight crunch.

   Tip: Cook only until just tender to maintain the vegetable's texture and vibrant color.

7. 7

   Return the grilled tofu to the pan with the pak choi, pour the prepared glaze over everything, and toss gently to coat all pieces evenly. Cook for 1-2 minutes until the glaze caramelizes slightly.

   Tip: Gentle tossing keeps the tofu slices intact while distributing the glaze.

8. 8

   Transfer to a serving platter, sprinkle with toasted sesame seeds, green onions, and chili flakes if desired. Serve immediately while hot.

   Tip: Serve right away for the best texture contrast between crispy tofu and tender pak choi.