Grilled Tempeh with Parsnip and Miso-Ginger Glaze

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. Pat the tempeh slabs dry with paper towels and lightly brush both sides with vegetable oil, then season with salt and pepper.

   Tip: Dry tempeh grills better and develops a nice crust without sticking.

2. 2

   In a small bowl, whisk together miso paste, minced ginger, garlic, rice vinegar, maple syrup, sesame oil, and water until smooth. Set the glaze aside.

   Tip: Make the glaze while the grill heats to save time.

3. 3

   Toss parsnip wedges with 2 tablespoons of vegetable oil, salt, and pepper on a large plate or cutting board. Arrange them on the grill in a single layer.

   Tip: Cut parsnips evenly so they cook at the same rate.

4. 4

   Grill parsnips for 4-5 minutes per side until they develop golden char marks and are fork-tender inside. Transfer to a serving platter and keep warm.

   Tip: Don't move them around too much—let them sit to develop color.

5. 5

   Place tempeh slabs directly on the grill grates. Grill for 5-6 minutes on the first side without moving them until grill marks appear.

   Tip: Tempeh can stick initially; wait until it releases naturally before flipping.

6. 6

   Flip the tempeh and brush the cooked side generously with the miso-ginger glaze. Grill for another 4-5 minutes until the second side has grill marks and the glaze caramelizes slightly.

   Tip: The glaze will darken slightly and create a flavorful crust.

7. 7

   Brush the top of the tempeh once more with any remaining glaze and transfer to the platter with the parsnips.

   Tip: Save a little glaze to drizzle over the finished dish for extra flavor.

8. 8

   Arrange the grilled tempeh and parsnips on serving plates, sprinkle with toasted sesame seeds and chopped scallions, and serve immediately while still warm.

   Tip: The warmth of the vegetables will help release the aroma of the sesame and scallions.