Grilled Tempeh with Daikon and Miso Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. The tempeh gets beautifully charred on the grill while the daikon cooks down into tender, sweet rounds. What really makes this dish sing is the miso glaze, a savory and slightly sweet sauce that brings everything together. Miso is packed with probiotics that support gut health, so you're getting something delicious and good for you in every bite. The whole meal is straightforward enough for a busy Tuesday but impressive enough to serve guests.
Ella x
Ingredients
- 2 blockstempeh(cut into ½-inch thick slabs)
- 1 largedaikon radish(peeled and cut into ½-inch thick rounds)
- 3 tablespoonswhite miso paste
- 1 tablespoonfresh ginger(minced)
- 2 tablespoonssoy sauce
- 1 tablespoonmaple syrup
- 1 tablespoonrice vinegar
- 2 tablespoonssesame oil
- 2 tablespoonsvegetable oil(for grilling)
- 2garlic cloves(minced)
- 2green onions(sliced thin)
- 1 tablespoonsesame seeds(white or black)
- 2 tablespoonswater(for glaze)
Detail level
Instructions
- 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
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
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
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
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
Transfer tempeh and daikon to a serving platter. Drizzle any remaining glaze from the pan over the top.
- 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.
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