Grilled Tempeh with Roasted Carrots and Miso-Ginger Glaze

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). While the grill heats, toss the carrot batons with 1.5 tablespoons of olive oil, salt, and pepper. Spread them on a grill pan or foil packet and set aside.

   Tip: Using a grill pan prevents smaller carrot pieces from falling through the grates.

2. 2

   In a small bowl, whisk together the miso paste, minced ginger, garlic, soy sauce, maple syrup, rice vinegar, and sesame oil until smooth. This is your glaze base.

   Tip: Warm the miso slightly with a splash of hot water if it's too thick to whisk smoothly.

3. 3

   Lightly brush the tempeh slabs on both sides with the remaining 1.5 tablespoons of olive oil and season with salt and pepper.

   Tip: Tempeh has a firm texture that holds up well to grilling, but brushing with oil prevents sticking.

4. 4

   Place the carrot pan on the grill and cook for 15-18 minutes, stirring occasionally, until the carrots are tender and lightly caramelized. Transfer to a serving plate.

   Tip: Carrots should have some char marks but still maintain their shape and slight firmness.

5. 5

   Once the grill is ready, place the tempeh slabs directly on the grates. Grill for 4-5 minutes per side until golden brown grill marks appear.

   Tip: Don't move the tempeh too frequently; let it sit for a full 4-5 minutes to develop those attractive char marks.

6. 6

   In the final minute of grilling the tempeh, brush both sides generously with the miso-ginger glaze and let it caramelize slightly on the grill.

   Tip: Adding the glaze at the end prevents it from burning while ensuring it bonds to the tempeh.

7. 7

   Transfer the glazed tempeh to the plate with the roasted carrots. Drizzle any remaining glaze over the top and garnish with sliced green onions and sesame seeds.

   Tip: Serve immediately while the tempeh is still warm for the best texture contrast.