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Photo of Grilled ginger-garlic tofu by WW

Grilled ginger-garlic tofu

4 - 6
PersonalPoints™ per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
Go vegetarian with this grilled tofu recipe. It'll be a welcome change of pace from your usual barbecue repertoire. Pressing the tofu with a paper towel before you grill helps to remove some of the moisture from the tofu. When selecting tofu for grilling, look for firmer, non-silken tofu. The charbroiled flavor combined with the sweet-ginger glaze makes this tofu a delicious weeknight favorite. The marinade makes a nice caramelized glaze on the tofu as the tofu becomes crispier on the grill. Grilled red bell pepper, squash and scallions pair perfectly with the tofu that's served atop spinach.

Ingredients

Sweet red pepper(s)

1 large, quartered

Cooking spray

2 spray(s)

Table salt

½ tsp

Firm tofu

15 oz

Cornstarch

½ tsp

Water

1 Tbsp

Low sodium soy sauce

½ cup(s)

Honey

2 Tbsp

Garlic clove(s)

4 medium clove(s), minced

Ground ginger

2 tsp

Sesame oil

1 Tbsp

Fresh spinach

10 oz, leaves

Yellow summer squash

2 medium, thinly sliced lengthwise

Uncooked scallion(s)

10 medium

Instructions

  1. Heat grill to medium.
  2. Coat pepper with cooking spray and sprinkle with 1/8 teaspoon of salt. Grill pepper 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 and 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 and whisk in cornstarch mixture. 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 in a medium bowl 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 and then 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 slice of tofu on each of 4 plates and top each with a mound of spinach. Divide pepper, squash and cooked scallions evenly among plates. Sprinkle with raw scallion and serve.

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