Grilled Tofu with Caramelized Onion and Miso Glaze

Instructions

1. 1

   Press the tofu blocks between paper towels weighted down with a heavy pan for 30 minutes to remove excess moisture. Cut each block into four 1-inch thick slabs and pat dry thoroughly.

   Tip: Pressing tofu ensures it absorbs flavors better and achieves a crispier exterior when grilled.

2. 2

   Heat 2 tablespoons of sesame oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-18 minutes until deeply caramelized and golden brown. Season with salt and pepper.

   Tip: Lower heat slightly if onions begin to burn; caramelization takes patience but creates deep, complex sweetness.

3. 3

   In the final minute of cooking the onions, stir in the minced garlic and ginger, cooking until fragrant, about 30 seconds. Remove from heat and set aside.

4. 4

   In a small bowl, whisk together miso paste, vegan butter, maple syrup, rice vinegar, soy sauce, and 2 tablespoons of water until smooth. This is your glaze.

   Tip: If the mixture is too thick, add water 1 teaspoon at a time until you achieve a pourable consistency.

5. 5

   Pat the tofu slabs dry again and brush both sides lightly with remaining 1 tablespoon sesame oil. Season generously with salt and pepper.

6. 6

   Heat a grill pan or outdoor grill to medium-high heat. Grill tofu slabs for 4-5 minutes per side, until golden grill marks appear and the tofu is heated through. Do not move the tofu frequently to allow proper browning.

   Tip: A grill pan on the stovetop works just as well as an outdoor grill if you don't have access to one.

7. 7

   Transfer the grilled tofu to a serving platter. Top each slab with a generous portion of caramelized onions and drizzle with the miso-butter glaze.

8. 8

   Garnish with fresh sliced scallions and toasted sesame seeds. Serve immediately while the tofu is still warm.

   Tip: This dish pairs beautifully with steamed rice or roasted vegetables on the side.