Grilled Tofu with Pak Choi
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners when I want something that tastes impressive but comes together in under an hour. Grilled tofu with pak choi is a beautiful, satisfying meal that doesn't require any fancy techniques or hard to find ingredients. The tofu gets wonderfully charred and absorbs this incredible ginger garlic sauce while the pak choi becomes tender and slightly caramelized. Pak choi is packed with calcium and vitamins, making this dish as nourishing as it is delicious. Best of all, it's budget friendly and comes together quickly, perfect for busy nights when you still want to eat well.
Ella x
Ingredients
- 2 blocksfirm tofu(pressed and cut into 3/4-inch thick slices)
- 4 headspak choi(halved lengthwise)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 2 tablespoonssesame oil
- 3 tablespoonsvegetable oil(for grilling)
- 1 tablespoonmaple syrup
- 2 tablespoonssesame seeds(toasted)
- 2green onions(sliced on bias)
- 1 teaspoonchili flakes(optional)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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