To make ahead:  Refrigerate BBQ glaze (step 2) for up to 2 weeks; marinate tofu (step 3) for up to 1 day. 

The grill gives tofu smokiness and some crispy edges.  Here a BBQ sauce made with gochujang, the hot Korean chile paste, doubles as both a glaze and some sauce to slather on the tofu at the table. 

Ingredients:

Tofu & BBQ glaze

1  14-to-16-ounce package extra-firm water-packed tofu, drained

3 tablespoons peanut oil, divided

½ cup finely chopped red onion

2 tablespoons minced garlic

2 tablespoons minced fresh ginger

¾ cup finely chopped scallions

¼ cup reduced-sodium soy sauce

¼ tablespoons gochujang

2 tablespoons chile powder or paprika

2 tablespoons rice vinegar

2 tablespoons water

1 tablespoon toasted (dark) sesame oil

1 tablespoon honey

2 teaspoons white miso

2 teaspoons molasses

Cabbage

3 tablespoons reduced-sodium soy sauce

2 tablespoons toasted (dark) sesame oil

2 tablespoons peanut oil

1 ½ cups sliced scallions (2-inch pieces), plus ¼ cup thinly sliced for garnish

12 cups thinly sliced napa cabbage (1 ¾ – 2 pounds)

2 tablespoons toasted sesame seeds, divided

Directions: 

1. To prepare tofu: Cut tofu crosswise into 8 equal pieces and press for 1 to 4 hours.
2. To prepare BBQ glaze:  Heat 1 tablespoon peanut oil in a small saucepan over medium heat.  Add onion and cook, stirring often, until soft, about 5 minutes.  Stir in garlic and ginger and cook for 1 minute more.  Remove from heat.  Stir in scallions, ¼ cup soy sauce, gochujang, chile powder (or paprika), vinegar, water, 1 tablespoon sesame oil, honey, miso and molasses.  Transfer to a medium bowl.  Refrigerate until cool. 
3. To marinate tofu:  Spread each side of the tofu pieces with 1 teaspoon BBQ glaze.  Place in a 9-by-13 inch baking dish.  Cover and refrigerate for at least 4 hours and up to 1 day. 
4. To grill tofu:  Preheat the grill to medium.  Brush both sides of the tofu with the remaining 2 tablespoons peanut oil.  Generously oil the grill rack.  Grill the tofu until lightly charred, 4 to 5 minutes per side.  Transfer to a plate and keep warm. 
5. To prepare cabbage: Combine soy sauce and sesame oil in a small bowl and place near the stove.  Heat peanut oil in a large flat-bottom carbon-steel wok over high heat until very hot.  Add scallion pieces and cook, stirring, until softened, 2 to 3 minutes.  Add cabbage and cook, stirring, until wilted, 2 to 3 minutes. Stir in the soy sauce mixture and 1 tablespoon sesame seeds. 
6. Transfer the cabbage to a serving bowl or platter.  Top with the grilled tofu.  Drizzle the tofu with 3 tablespoons of BBQ sauce.  Garnish with sliced scallions and the remaining 1 tablespoon sesame seeds.  Serve with the remaining sauce, if desired. 

Serves 4: 2 pieces tofu & 1 ¼ cups stir-fry each

Calories: 389   Fat: 31G   Carbs 18G   Protein: 16G

Fiber 7G   Sodium 759mg  Potassium 870mg