Grilled Tempeh with Radish and Miso-Ginger Glaze

Instructions

1. 1

   Steam the tempeh blocks for 10 minutes to soften them slightly, then pat dry with paper towels and slice into 1/4-inch thick planks.

   Tip: Steaming removes bitterness and helps the tempeh absorb the glaze better.

2. 2

   Whisk together white miso paste, minced ginger, minced garlic, rice vinegar, maple syrup, sesame oil, water, and lime juice in a small bowl until smooth and well combined.

   Tip: The glaze can be made up to 2 hours ahead and refrigerated.

3. 3

   Preheat your grill or grill pan to medium-high heat and lightly oil the grates with olive oil.

   Tip: A hot grill creates beautiful char marks and improves texture.

4. 4

   Brush both sides of the tempeh slices generously with half of the miso-ginger glaze, reserving the remainder for finishing.

   Tip: Don't apply all the glaze at once; build layers as you cook to prevent burning.

5. 5

   Grill the tempeh slices for 4-5 minutes per side until golden brown with char marks, then transfer to a plate.

   Tip: Avoid moving the tempeh too much while grilling to develop a nice crust.

6. 6

   Toss the halved radishes with a light coating of olive oil and a pinch of salt, then grill for 3-4 minutes until slightly caramelized and tender-crisp.

   Tip: Radishes become milder and sweeter when grilled.

7. 7

   Arrange the grilled tempeh and radishes on a serving platter, drizzle with the reserved miso-ginger glaze, and scatter chopped scallions and toasted sesame seeds over the top.

   Tip: Adding fresh scallions after cooking adds brightness and crunch.

8. 8

   Serve immediately while the tempeh is still warm and crispy on the outside.