Grilled Tofu with Caramelized Onion and Miso Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
Here's a recipe I've fallen in love with lately that's become my go to when I want something satisfying yet quick. Grilled tofu with caramelized onion and miso glaze comes together in just about an hour and delivers restaurant quality results without breaking the bank. The beauty of this dish lies in its simplicity and how the umami rich miso paste transforms humble tofu into something truly special. Miso is packed with probiotics that support digestive health, making this as nourishing as it is delicious. The caramelized onions add a natural sweetness that balances the savory glaze perfectly, and honestly, most of the cook time is hands off while everything develops those gorgeous golden layers. It's one of those meals that feels indulgent but is actually quite easy to pull off at home.
Ella x
Ingredients
- 2 blocksextra-firm tofu(pressed for 30 minutes, cut into 1-inch thick slabs)
- 3 largeyellow onions(thinly sliced)
- 3 tablespoonswhite miso paste
- 3 tablespoonsvegan butter
- 1½ tablespoonsmaple syrup
- 1 tablespoonrice vinegar
- 3 tablespoonssesame oil
- 3garlic cloves(minced)
- 1 tablespoonfresh ginger(minced)
- 2 tablespoonssoy sauce
- 3fresh scallions(sliced)
- 2 tablespoonssesame seeds(toasted)
- to tastesea salt and black pepper
Detail level
Instructions
- 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
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
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
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
Pat the tofu slabs dry again and brush both sides lightly with remaining 1 tablespoon sesame oil. Season generously with salt and pepper.
- 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
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
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.
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