Grilled Tempeh with Mushroom and Miso Glaze

Instructions

1. 1

   Bring a pot of water to boil and steam the tempeh slices for 15 minutes to soften and remove any bitterness. Pat dry with paper towels.

   Tip: Steaming the tempeh before grilling makes it more absorbent and improves flavor.

2. 2

   In a small bowl, whisk together white miso paste, rice vinegar, maple syrup, minced ginger, garlic, and vegetable broth until smooth. Stir in 1 tablespoon of sesame oil and tamari.

   Tip: The miso glaze can be made up to 2 hours ahead and stored in the refrigerator.

3. 3

   Toss the halved mushrooms in a bowl with 1 tablespoon of sesame oil, a pinch of salt, and black pepper. Set aside.

4. 4

   Preheat a grill or grill pan to medium-high heat. Brush the grill grates with the remaining sesame oil to prevent sticking.

5. 5

   Place steamed tempeh slices on the hot grill and cook for 3-4 minutes per side until golden grill marks appear. Transfer to a plate.

   Tip: Don't move the tempeh frequently; let it sit to develop a nice crust.

6. 6

   Arrange mushroom halves on the grill, cut-side down, and cook for 4-5 minutes until caramelized, then flip and cook another 3 minutes until tender.

7. 7

   Brush the miso glaze generously over both sides of the tempeh and mushrooms, then return them to the grill for 1-2 minutes per side to caramelize the glaze.

   Tip: Work quickly when glazing to avoid burning the glaze on high heat.

8. 8

   Arrange grilled tempeh and mushrooms on a serving platter. Drizzle with any remaining glaze, garnish with toasted sesame seeds and sliced scallions, and serve immediately.