Grilled Tempeh with Daikon and Miso Glaze

Instructions

1. 1

   Prepare the miso glaze by whisking together white miso paste, minced ginger, garlic, soy sauce, maple syrup, rice vinegar, and water until smooth. Set aside.

   Tip: If your miso paste is chunky, press it through a fine mesh strainer before mixing.

2. 2

   Pat the tempeh slabs dry with paper towels. Brush both sides lightly with vegetable oil and season with a pinch of salt and black pepper.

   Tip: Dry tempeh absorbs the glaze better and creates better grill marks.

3. 3

   Heat a grill or grill pan to medium-high heat. Once hot, place tempeh slabs directly on the grill and cook for 4-5 minutes per side until golden grill marks form. Transfer to a plate.

   Tip: Don't move the tempeh around too much—let it sit to develop those beautiful charred lines.

4. 4

   In the same grill pan, add a touch more vegetable oil. Place daikon rounds on the hot surface and cook for 3-4 minutes per side until lightly caramelized and fork-tender.

   Tip: Daikon releases moisture, so it may steam slightly—that's normal and helps it cook through.

5. 5

   Return the grilled tempeh to the pan alongside the daikon. Drizzle the miso glaze over both and toss gently to coat evenly. Cook for 1-2 minutes more, allowing the glaze to caramelize lightly.

   Tip: Keep heat at medium to prevent the glaze from burning; you just want it to become sticky and glossy.

6. 6

   Transfer tempeh and daikon to a serving platter. Drizzle any remaining glaze from the pan over the top.

7. 7

   Finish the dish by sprinkling sesame seeds and sliced green onions over the top. Drizzle with a small amount of sesame oil for extra aroma and richness.

   Tip: Add the sesame oil at the very end to preserve its delicate, toasted flavor.