Grilled Tofu with Brussels Sprout Hash and Miso Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and feels surprisingly elegant. Grilled tofu with brussels sprout hash and miso glaze is a satisfying plant based meal that doesn't require any fancy techniques. The miso paste adds incredible umami depth while also providing probiotics that support gut health, and the crispy caramelized brussels sprouts are absolutely addictive. What I love most is how simple the components are to prepare, yet when they come together on the plate, you get this perfect balance of smoky, sweet, and savory flavors that'll impress anyone at your table.
Ella x
Ingredients
- 2 blocks (14 oz each)extra-firm tofu(pressed and cubed into 1-inch pieces)
- ¾ kgbrussels sprouts(halved and thinly sliced)
- 3 tablespoonswhite miso paste
- 2 tablespoonsmaple syrup
- 1 tablespoonrice vinegar
- 1 tablespoonginger(minced)
- 3garlic cloves(minced)
- 4 tablespoonsolive oil(divided)
- 1 tablespoonsesame oil
- 2 teaspoonssoy sauce
- ¼ teaspoonred pepper flakes
- 2 tablespoonssesame seeds(for garnish)
- 2scallions(sliced for garnish)
Detail level
Instructions
- 1
Press the tofu blocks between paper towels with a weight on top for 15 minutes to remove excess moisture. Cut into 1-inch cubes.
Tip: Pressing tofu is essential for achieving a crispy exterior when grilling.
- 2
In a small bowl, whisk together miso paste, maple syrup, rice vinegar, ginger, and garlic until smooth. Set the miso glaze aside.
Tip: The glaze can be made ahead of time and stored in the refrigerator for up to 3 days.
- 3
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add tofu cubes in a single layer and cook for 4-5 minutes per side until golden brown. Remove and set aside.
Tip: Don't move the tofu while it's cooking to allow for proper browning and crust formation.
- 4
In the same skillet, add the remaining 2 tablespoons of olive oil. Add sliced Brussels sprouts and cook for 8-10 minutes, stirring occasionally, until caramelized and crispy at the edges.
Tip: Arrange the Brussels sprouts in a single layer initially for better browning before stirring.
- 5
Add minced garlic and ginger to the Brussels sprouts and cook for 1 minute until fragrant.
Tip: Watch carefully to prevent the garlic from burning.
- 6
Return the grilled tofu to the skillet with the Brussels sprouts. Drizzle with sesame oil and soy sauce, then add the miso glaze. Toss gently to coat all ingredients.
Tip: Toss gently to avoid breaking apart the tofu while ensuring even coating.
- 7
Cook for 2-3 minutes, stirring occasionally, until the glaze thickens slightly and everything is heated through.
Tip: The glaze will continue to thicken as it cools, so avoid overcooking.
- 8
Transfer to serving plates and garnish with sesame seeds, red pepper flakes, and sliced scallions. Serve immediately while warm.
Tip: For extra freshness, add a squeeze of fresh lemon or lime juice before serving.
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