Grilled Tofu with Brussels Sprout Hash and Miso Glaze

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.