Photo of Grilled Ginger-Garlic Tofu by WW

Grilled Ginger-Garlic Tofu

Points® value
Total Time
50 min
20 min
30 min
Enjoy this colourful and dramatically presented Asian dish year-round by using a stovetop grill pan.


Red bell pepper

1 large, quartered

Cooking spray

2 spray(s)

Table salt

½ tsp(s)

Firm tofu

15 oz


½ tsp(s)


1 tbsp(s)

Low sodium soy sauce

½ cup(s)


2 tbsp(s)


4 clove(s), large, minced

Ground ginger

2 tsp(s)

Sesame oil

1 tbsp(s)

Fresh spinach

10 oz, leaves

Yellow summer squash

2 medium, thinly sliced lengthwise

Uncooked scallions

10 medium


  1. Heat grill to medium.
  2. Coat pepper with cooking spray and sprinkle with 1/8 teaspoon of salt; grill for 30 minutes, turning once, or until fork-tender. Meanwhile, slice tofu horizontally and then crosswise to form 4 rectangles about 1/2-inch thick each. Pat tofu dry with paper towels; set aside.
  3. While pepper is cooking, mix cornstarch with 1 tablespoon of water in a small bowl; set aside. Combine soy sauce, honey, garlic and ginger together in a small saucepan; bring mixture to a boil over medium heat. Whisk in cornstarch mixture and simmer, stirring constantly, for about 1 minute, until slightly thickened; whisk in sesame oil. Brush tofu slices with a small amount of soy sauce mixture; set aside. Toss spinach with remaining hot soy sauce mixture until wilted; set aside.
  4. Grill tofu for 10 minutes, turning once, or until slightly crispy and warmed through. Meanwhile, coat squash and all but one scallion with cooking spray; sprinkle with remaining 1/4 teaspoon of salt. Grill squash and scallions for about 5 minutes, or until cooked through. Finely chop remaining raw scallion; set aside.
  5. Place a mound of spinach on each of 4 plates. Layer with a slice of tofu, a piece of pepper, 1/4 of squash and cooked scallions; sprinkle with raw scallions and serve.