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Grilled Tofu with Wasabi-Honey Glaze

Grilled tofu coated in a wasabi-honey glaze served over rice.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Sesame and wasabi share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 68 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Grilled Tofu with Wasabi-Honey Glaze

Timeabout 3 minutes per side

Ingredients

Directions

Marinate the tofu

  1. In a small bowl, combine tamari, ginger, shallots, sesame oil, and rice vinegar.

  2. Place tofu cutlets on a platter and coat both sides with the mixture.

  3. Cover and refrigerate for several hours.

Grill the tofu

  1. Arrange tofu cutlets on a grill or in a grill pan.

  2. Cook on both sides until the outside is lightly browned and the center is warmed through, about 3 minutes per side.

  3. Carefully remove to a platter.

Glaze and serve

  1. While the tofu is cooking, combine wasabi and honey in a small mixing bowl.

  2. Add water as needed to form a thick glaze.

  3. Arrange grilled tofu steaks on a bed of hot rice.

  4. Brush with the wasabi-honey glaze and sprinkle with sesame seeds if desired.

  5. Serve hot.

Nutrition, whole recipe (rough)

690Calories
21 gProtein
20 gFat
111 gCarbs

Counts 9 of 11 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Wild Rice1 cup cooked (164g)166
Sesame1 tbsp (14g)120
Tofu100g firm76
Honey1 tbsp (21g)64
Onion1 medium (110g)44
Soy Sauce1 tbsp (15ml)9
Vinegar1 tbsp (15ml) distilled3
Ginger1 tsp grated fresh (2g)2
Toasted Sesame Seednot in our table0
Wasabinot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sesame + wasabitop 1% of all pairs
    Smell alikestrong
    Cooked together68 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Sesame + tofutop 1% of all pairs
    Smell alikestrong
    Cooked together250 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Shallot + wasabitop 1% of all pairs
    Smell alikestrong
    Cooked together7 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Sesame + ricetop 3% of all pairs
    Smell alikestrong
    Cooked together984 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Sesame + gingertop 4% of all pairs
    Smell alikemoderate
    Cooked together1,531 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tofu
Its firm body holds its shape on the grill and absorbs the marinade.
Honey
Adds sweetness and helps the glaze brown and turn sticky.
Wasabi
Provides sharp heat in the glaze that contrasts with the sweetness.
Tamari
Adds salty, savoury depth to the marinade.
Rice vinegar
Adds acidity that brightens the marinade and balances the sweetness.
Sesame oil
Adds fat and nutty aroma to the marinade.

The step that matters

Grilling the marinated tofu. Tofu is mostly water, so it can stick or stay pale if the surface is wet. Drying it lightly and cooking over steady heat lets the outside brown while the center warms through.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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