Recipes / Dinner

Grilled Sesame Ginger Tofu with Asian Chop Salad

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Grilled Sesame Ginger Tofu with Asian Chop Salad

Olivia
The Cook
4 Servings
23 Ingredients
3 Comments

Feast on the flavors of the Far East in our Grilled Sesame Ginger Tofu with Asian Chop Salad. Steeped in a gingery soy sauce and accented with the crunch of sesame seeds chargrilled fingers of tofu are coupled with a tender cabbage salad heightened by exotic red curry.

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4 Servings
23 Ingredients
3 Comments

Ingredients

  • 12 ⅓ ounces Tofu, Firm
  • 2 tablespoons Soy Sauce #1
  • 2 tablespoons Maple Syrup #1
  • 1 tablespoon Rice Wine Vinegar #1
  • 1 tablespoon peel and mince Ginger, Fresh
  • 2 teaspoons mince Garlic, Cloves
  • 1 tablespoon Sesame Seeds
  • ¼ whole Cabbage
  • ¼ whole Cabbage, Red
  • 1 ½ cups grate Carrot
  • ½ cups dice Green Onion (Scallion)
  • ¾ cups Almonds, Sliced
  • 2 fluid ounces Rice Wine Vinegar #2
  • ¾ tablespoons Soy Sauce #2
  • ½ teaspoons Red Curry Paste
  • ½ tablespoons Sesame Oil
  • ½ teaspoons Dijon Mustard
  • 1 tablespoon Honey
  • ½ tablespoons Maple Syrup #2
  • ½ teaspoons Garlic Powder
  • 1 teaspoon Sea Salt
  • ¼ teaspoons Ginger, Ground
  • 2 tablespoons Canola Oil

Containers

Supplies

  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Slice Tofu in half by thickness.
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Make From Frozen Serving Day Directions

Grill

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Slice Tofu in half by thickness.
  2. Cut each half into 6 strips (appx 1/2" each)
  3. Flash freeze flat on a baking sheet for 2 hours
  4. Whisk together soy sauce #1, maple syrup #1, rice wine vinegar #1, ginger and minced garlic until well combined.
  5. Add sesame seeds.
  6. Divide frozen tofu among gallon freezer bags, being careful not to stack.
  7. Pour mixture over tofu and gently turn the bag to evenly coat.
  8. Return tofu to freezer.
  9. Blanch each cabbage, whole, in boiling water for 90 sec.
  10. Drain and chop cabbages.
  11. Combine cabbage, red cabbage carrots, green onions and almonds in a large bowl.
  12. In another bowl combine rice wine vinegar #2, soy sauce #2, red curry paste, sesame oil, dijon mustard, honey, maple syrup #2, garlic powder, sea salt, ginger and canola oil.
  13. Mix well with cabbage mixture.
  14. Lightly coat grill with oil. Grill tofu, from frozen, for 2-3 minutes per side on medium/high heat, until lightly charred.
  15. Serve with salad.

Categories

spring, summer, vegetarian, egg-free, kosher, dairy-free, fall, fish-free, shellfish-free

Categories

spring, summer, vegetarian, egg-free, kosher, dairy-free, fall, fish-free, shellfish-free

3 Comments

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  1. Wow–delicious! I got this on the OAMM email today and it’s for dinner already tonight. Why wait when it’s this good? 🙂 Since it was too late in the day to fire up the barby I made this a stirfry instead. We’re going to have to increase the recipe or none is going to make it into the freezer next time! Thanks for this great dish for grilling season. A photo of my version is on the #oamm tag on Instagram for anyone who wants to see how it turns out as a stir fry.

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