Grilled Tempeh with Charred Brussels Sprouts and Miso-Ginger Glaze

Instructions

1. 1

   Preheat grill to medium-high heat (about 400°F). While heating, slice tempeh blocks diagonally to create larger surface area, then pat dry with paper towels.

   Tip: Drying the tempeh helps it absorb the marinade and prevents sticking.

2. 2

   In a small bowl, whisk together miso paste, minced ginger, soy sauce, rice vinegar, maple syrup, and 1 tablespoon of sesame oil until smooth.

   Tip: This glaze will caramelize beautifully on the grill if made ahead.

3. 3

   Toss brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Set aside. Brush tempeh slices lightly with remaining oil and season with a pinch of salt.

   Tip: Keep tempeh and brussels sprouts separate so they can be grilled at different times if needed.

4. 4

   Place tempeh slices on the grill and cook for 4-5 minutes per side until grill marks appear. During the last minute of cooking, brush generously with miso-ginger glaze on both sides.

   Tip: Don't move the tempeh too much—let it sit to develop those desirable grill marks.

5. 5

   Arrange brussels sprouts cut-side down on the grill. Cook for 6-7 minutes without moving, then flip and cook another 5-6 minutes until outer leaves are blackened and tender.

   Tip: The charred edges add deep, complex flavor to the brussels sprouts.

6. 6

   Transfer grilled tempeh and brussels sprouts to a serving platter. Drizzle any remaining glaze over the vegetables.

7. 7

   Sprinkle with toasted sesame seeds and sliced green onions just before serving for freshness and visual appeal.

   Tip: Adding garnishes at the last moment keeps them vibrant and prevents them from wilting.