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Asian-Style Grilled Tofu with Greens

Asian-Style Grilled Tofu with Greens
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Look for Asian greens (tatsoi, mizuna and/or pea shoots) packaged as a salad mix. They're slightly more bitter than many spring greens and will stand up well to this aromatic, vinegary dressing.

Prep: 20 minutes | Cook: 10 minutes | Total Time: 30 minutes
  • 1 small
    carrot, peeled and coarsely chopped
  • 1/2 cup
    prepared carrot juice
  • 2 tablespoons
    white or yellow miso
  • 2 tablespoons
    rice vinegar
  • 2 tablespoons
    canola oil
  • 1 tablespoon
    coarsely chopped fresh ginger
  • 1/2 teaspoon
    minced garlic
  • 28 ounces
    water-packed firm tofu, drained and rinsed
  • 2 tablespoons
  • 2 tablespoons
    canola oil
  • 2 tablespoons
    reduced-sodium soy sauce
  • 1 tablespoon
    black bean-garlic sauce
  • 2 teaspoons
    minced garlic
  • 10 ounces
    mixed Asian greens, or baby spinach
  1. To prepare dressing: Puree carrot, carrot juice, miso, vinegar, oil, ginger and garlic in a blender or food processor until smooth.
  2. To prepare tofu: Slice each tofu block crosswise into 5 slices; pat dry with paper towels. Combine honey, oil, soy sauce, black bean-garlic sauce and garlic in a small bowl. Spread half the marinade in a large baking dish and top with the tofu slices. Spread the remaining marinade over the tofu, covering completely.
  3. Preheat grill to medium-high. Oil the grill rack. Grill the tofu until heated through, 2 to 3 minutes per side. To serve, toss greens with the dressing. Divide among 6 plates and top with the tofu.
Nutritional Information

Makes: 6 servings
  • Calories242
  • Fat16 g
    • Saturated fat2 g
  • Cholesterol0 mg
  • Carbohydrates12 g
    • Dietary fiber4 g
  • Protein17 g
  • Sodium383 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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