Center For Living Peace

Good Happens

Meatless Monday: Hoisin Glazed Grilled Tofu and Asparagus

Happy Monday! A recent study from Imperial College London found that reducing overall meat consumption can prevent long-term weight gain. Improve your health by reducing your meat intake and  having at least one vegetarian meal per week.

Here’s a recipe to give tofu a flavorful kick!

Recipe originally by Shape.

Hoisin Glazed Grilled Tofu and Asparagus

7 oz. firm tofu
1/2 tsp. sesame seeds
2 tbsp. hoisin sauce
2 tbsp. low-sodium soy sauce
1 tsp. Sriracha sauce
1 tsp. white sugar (optional)
10 spears asparagus
1/2 tsp. five spice


  1. Turn the grill or a grill pan to high.
  2. In a small, dry skillet over medium heat toast the sesame seeds until golden.
  3. Pour onto a plate and save for garnish.
  4. Cut the tofu block in half, then turn one half on its side and cut it in half so that you have two pieces that are about 1 inch thick.
  5. Save the bigger half for another use or double the recipe.
  6. Set the cut pieces on a clean paper towel and blot dry.

To make the sauce:

  1. In a small bowl mix together the hoisin, soy, Sriracha, and sugar. Set aside.
  2. Place the asparagus on the grill (optional: rub spears with a touch of oil) and grill for five minutes rotating the spears until evenly grilled.
  3. Divide between two plates. Set the dry tofu on a plate and sprinkle both sides with the five spice.
  4. Rub the grill with a touch of vegetable oil on a towel so the tofu doesn’t stick.
  5. Place the tofu on the grill and don’t touch for one minute so that it can sear without sticking.
  6. Turn the tofu 45 degrees to create the “X” pattern grill marks. Cook 30 seconds.
  7. Using a spatula, carefully flip the tofu over and grill for one more minute.
  8. While it is grilling, brush or spoon some of the sauce onto the tofu.
  9. Remove tofu from grill and place on top of the asparagus spears.
  10. Drizzle the remaining sauce over each plate (you will have some extra).
  11. Sprinkle with the sesame seeds.

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