Grilled Tofu with Courgette

Instructions

1. 1

   Pat the pressed tofu dry with paper towels and brush both sides lightly with olive oil. Season generously with salt and pepper on both sides.

   Tip: Pressing the tofu removes excess moisture, allowing it to develop a better crust when grilled.

2. 2

   Whisk together miso paste, rice vinegar, minced ginger, garlic, maple syrup, and sesame oil in a small bowl until smooth and combined.

   Tip: If the miso paste is lumpy, add a splash of warm water to help dissolve it smoothly.

3. 3

   Brush both sides of the courgette strips with olive oil and season with salt and pepper.

   Tip: Using a mandoline slicer can give you even, consistent courgette slices that cook uniformly.

4. 4

   Preheat your grill or grill pan to medium-high heat. Once hot, place the tofu slabs on the grill and cook for 4-5 minutes until golden char marks appear.

   Tip: Avoid moving the tofu too much—let it sit undisturbed to develop those desirable grill marks.

5. 5

   Carefully flip the tofu and cook the other side for another 4-5 minutes. Transfer to a warm plate.

   Tip: If your grill is smaller, you can work in batches rather than crowding the surface.

6. 6

   Place courgette strips directly on the grill grates and cook for 2-3 minutes per side until tender with light char marks.

   Tip: Don't overcrowd the grill—work in batches if needed to avoid steaming the vegetables.

7. 7

   Brush both the grilled tofu and courgettes generously with the miso-ginger glaze on both sides.

   Tip: Apply the glaze while the tofu and vegetables are still warm so it adheres better and the flavors meld.

8. 8

   Arrange the glazed tofu and courgettes on a serving platter. Sprinkle with toasted sesame seeds, fresh coriander, and lime zest. Serve immediately with lime wedges.

   Tip: Add the fresh herbs just before serving to preserve their vibrant color and fresh flavor.