Rating: 3.5 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

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.

Mark Bittman
Recipe by Cooking Light July 2012


Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

45 mins
45 mins
Serves 4 (serving size: about 3 eggplant slices, 2 tofu slices, and 2 tablespoons sauce)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Preheat grill to medium-high heat.

  • 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.

  • 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.

Nutrition Facts

286 calories; fat 14.3g; saturated fat 2.6g; mono fat 4.7g; poly fat 6.4g; protein 13.4g; carbohydrates 29.4g; fiber 8.5g; iron 2.5mg; sodium 630mg; calcium 124mg.