Photo by Anna Tarazevich on Pexels
Doenjang-Glazed Grilled Tofu with Sesame Spinach & Rice
Caramelised, umami-rich tofu steaks glazed in fermented soybean paste, served with silky sesame spinach and fluffy rice.
- 400 g firm tofu
- 2 tbsp doenjang paste
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 pc garlic
- 10 g ginger
- 2 tbsp sesame oil
- 2 pc spring onion
- 200 g spinach
- 1 tbsp sesame seeds
- 130 g jasmine rice
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →For the tofu & glaze
- Step 1
Press tofu between kitchen paper for 10 minutes to remove excess water, then slice into four 1.5cm-thick steaks.
- Step 2
Whisk together doenjang paste, 2 tbsp soy sauce, rice vinegar, honey, grated garlic, grated ginger and 1 tbsp sesame oil to make a thick glaze.
- Step 3
Coat the tofu steaks in half the glaze and leave to marinate for 10 minutes while you cook the rice.
- Step 4
Rinse jasmine rice and cook according to packet instructions (about 12 minutes); keep warm.
- Step 5
Heat a non-stick frying pan over medium-high heat. Sear the tofu steaks for 3-4 minutes per side until deeply caramelised, brushing with the remaining glaze as they cook.
To finish
- Step 1
Blanch spinach in boiling water for 30 seconds, drain well and squeeze out excess liquid.
- Step 2
Toss the spinach with the remaining 1 tbsp sesame oil, 1 tbsp soy sauce and half the sesame seeds.
- Step 3
Divide rice between two bowls, top with tofu steaks and dressed spinach, and scatter with sliced spring onion and the remaining sesame seeds.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
