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Grilled Eggplant and Tofu Steaks with Sticky Hoisin Glaze

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 45 mins
Total time 45 mins
Yield Serves 4 (serving size: about 3 eggplant slices, 2 tofu slices, and 2 tablespoons sauce)
We turned up the the flavor with this Chinese-style barbecue dish of Grilled Eggplant and Tofu Steaks with Sticky Hoisin Glaze. This vegetarian dish captures the essence of great barbecue without relying on meat.

Ingredients

  • 1 (14-ounce) package extra-firm tofu, drained
  • 1/3 cup ketchup
  • 3 tablespoons hoisin sauce
  • 1 1/2 tablespoons lower-sodium soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon minced peeled ginger
  • 1 serrano chile, finely chopped
  • 2 tablespoons peanut oil
  • 2 (1-pound) eggplants, cut lengthwise into 1/2-inch-thick slices
  • 1/8 teaspoon kosher salt
  • Cooking spray
  • 1/4 cup sliced green onions
  • 2 teaspoons sesame seeds, toasted

Nutrition Information

  • calories 286
  • fat 14.3 g
  • satfat 2.6 g
  • monofat 4.7 g
  • polyfat 6.4 g
  • protein 13.4 g
  • carbohydrate 29.4 g
  • fiber 8.5 g
  • cholesterol 0.0 mg
  • iron 2.5 mg
  • sodium 630 mg
  • calcium 124 mg

How to Make It

  1. Place tofu on paper towels; cover with paper towels. Top with a heavy skillet; let stand 20 minutes. Cut tofu crosswise into 8 (1/2-inch-thick) slices.

  2. Combine ketchup and next 6 ingredients in a saucepan; bring to a boil. Reduce heat to medium-low; cook until reduced to 1 cup (12 minutes), stirring occasionally. Set aside 1/2 cup.

  3. Preheat grill to medium-high heat.

  4. Brush oil over tofu and eggplant; sprinkle with salt. Place eggplant on grill rack coated with cooking spray, and grill 2 minutes. Turn eggplant over, and brush with 2 tablespoons sauce; grill 2 minutes. Turn eggplant over; brush with 2 tablespoon sauce. Cook 2 minutes on each side.

  5. Add tofu to grill; grill 3 minutes. Turn tofu over, and brush with 2 tablespoons sauce; grill 3 minutes. Turn tofu over and brush with 2 tablespoons sauce; grill for 1 minute on each side. Sprinkle with onions and seeds. Serve with eggplant and 1/2 cup reserved sauce.