Grilled Tempeh with Turnip and Miso-Ginger Glaze

Instructions

1. 1

   Preheat grill to medium-high heat (around 400°F). Pat tempeh slabs dry with paper towels and lightly brush both sides with 1 tablespoon of sesame oil. Season with salt and pepper.

   Tip: Drying the tempeh ensures better browning and prevents sticking on the grill grates.

2. 2

   Toss turnip wedges with olive oil, salt, and pepper. Spread on a baking sheet and place on the upper rack of your grill to roast while you grill the tempeh, about 25-30 minutes until golden and tender.

   Tip: If you don't have a two-level grill, roast turnips in a 425°F oven while grilling the tempeh.

3. 3

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

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

4. 4

   Place tempeh slabs directly on the hot grill grates. Grill for 5-6 minutes on the first side without moving them, until deep char marks form.

   Tip: Resist the urge to flip early; letting them sit creates those desirable grill marks.

5. 5

   Flip tempeh and brush generously with the miso-ginger glaze. Grill for another 4-5 minutes until the second side is charred and the glaze caramelizes slightly.

   Tip: The glaze will bubble and darken slightly, which adds depth to the flavor.

6. 6

   Brush the second side of tempeh with additional glaze and flip once more for 1-2 minutes to seal in the flavors.

   Tip: Double-glazing creates a richer, more layered taste.

7. 7

   Remove tempeh and turnips from heat. Arrange on a serving platter, drizzle any remaining warm glaze over the top, and garnish with sliced scallions and sesame seeds.

   Tip: Serve immediately while the tempeh is still warm and the glaze is glistening.