Grilled Tempeh with Lotus Root

Instructions

1. 1

   Whisk together tamari, rice vinegar, white miso, minced ginger, garlic, maple syrup, and sesame oil in a small bowl to create the glaze.

   Tip: Press the miso through a fine strainer to eliminate lumps for a silky glaze.

2. 2

   Pat the tempeh slabs dry with paper towels, then brush both sides with 1 tablespoon of olive oil. Sprinkle with salt and pepper.

   Tip: Dry tempeh helps it brown better and absorb the glaze more effectively.

3. 3

   Toss lotus root slices with remaining 3 tablespoons olive oil, salt, and pepper in a separate bowl.

   Tip: Don't oversoak lotus root as it absorbs moisture quickly and may become mushy.

4. 4

   Preheat your grill to medium-high heat and oil the grates well to prevent sticking.

5. 5

   Grill tempeh slabs for 4-5 minutes per side until they develop golden-brown char marks, then brush generously with the miso-ginger glaze on each side.

   Tip: Brush the glaze in the final minute of cooking to prevent burning.

6. 6

   Arrange lotus root slices on the grill in a single layer and grill for 3-4 minutes per side until edges are crispy and golden brown.

   Tip: Work in batches if needed to avoid crowding the grill.

7. 7

   Transfer grilled tempeh and lotus root to a serving platter, drizzle any remaining glaze over the top, and scatter with toasted sesame seeds and sliced scallions.

   Tip: Serve immediately while the lotus root is still warm and crispy.

8. 8

   Serve with steamed rice or quinoa and a fresh cucumber salad for a complete meal.