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.
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
Cooking Instructions
Freeze For Later Cooking Day Directions
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?
- Slice Tofu in half by thickness.
- 5677765 Upgrade to a paid membership 60811 to unlock all instructions 30615
- 5226964 Upgrade to a paid membership 91666 to unlock all instructions 14773
- 8464845 Upgrade to a paid membership 41593 to unlock all instructions 74806
- 7461175 Upgrade to a paid membership 2107 to unlock all instructions 98713
- 4897513 Upgrade to a paid membership 78505 to unlock all instructions 74590
- 5097093 Upgrade to a paid membership 2097 to unlock all instructions 86217
- 2991989 Upgrade to a paid membership 92150 to unlock all instructions 63307
- 6968443 Upgrade to a paid membership 45761 to unlock all instructions 41825
- 8920135 Upgrade to a paid membership 80617 to unlock all instructions 52899
- 3677765 Upgrade to a paid membership 74528 to unlock all instructions 56620
- 160729 Upgrade to a paid membership 97458 to unlock all instructions 95506
- 6488197 Upgrade to a paid membership 36279 to unlock all instructions 61961
- 4818559 Upgrade to a paid membership 75424 to unlock all instructions 49197
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 6480365 Upgrade to a paid membership 5058 to unlock all instructions 49609
- 8071759 Upgrade to a paid membership 22179 to unlock all instructions 95828
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Slice Tofu in half by thickness.
- Cut each half into 6 strips (appx 1/2" each)
- Flash freeze flat on a baking sheet for 2 hours
- Whisk together soy sauce #1, maple syrup #1, rice wine vinegar #1, ginger and minced garlic until well combined.
- Add sesame seeds.
- Divide frozen tofu among gallon freezer bags, being careful not to stack.
- Pour mixture over tofu and gently turn the bag to evenly coat.
- Return tofu to freezer.
- Blanch each cabbage, whole, in boiling water for 90 sec.
- Drain and chop cabbages.
- Combine cabbage, red cabbage carrots, green onions and almonds in a large bowl.
- 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.
- Mix well with cabbage mixture.
- Lightly coat grill with oil. Grill tofu, from frozen, for 2-3 minutes per side on medium/high heat, until lightly charred.
- Serve with salad.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 3 oz tofu & 1.5 cups salad Amount Per Serving
- Calories
- 389
- Total Fat
- 22g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 1394mg
- Total Carbohydrates
- 39g
- Fiber
- 6g
- Sugar
- 23g
- Protein
- 15g
- WW Freestyle
- 10
3 Comments
Join the discussionWow–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.
If I don’t own a grill or grill pan, will it work as well if I pan fry the tofu?
You can pan fry the tofu. Cut the strips into cubes, for easier cooking.