Grilled Tofu with Daikon
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels fancy but comes together in less than an hour. Grilled tofu with daikon is a beautiful, satisfying dish that I love because it's so simple to prepare. The daikon radish is wonderfully low in calories while being packed with vitamin C and digestive enzymes that are really good for you. What I appreciate most is how affordable this meal is compared to other protein options, yet it tastes like something you'd get at a restaurant. The miso and ginger create this incredible umami depth that makes even the humble tofu taste absolutely delicious. Trust me, once you try this, you'll be making it again and again.
Ella x
Ingredients
- 2 blocksextra-firm tofu(pressed and cut into 1-inch thick slabs)
- 1 largedaikon radish(cut into 1/4-inch thick batons)
- 3 tablespoonswhite miso paste
- 1 tablespoonfresh ginger(minced)
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonmaple syrup
- 3 tablespoonssesame oil
- 1 tablespoonlime juice
- 2green onions(sliced, for garnish)
- 1 tablespoonsesame seeds(for garnish)
- 2 tablespoonsvegetable oil(for cooking)
Detail level
Instructions
- 1
Press the tofu blocks between paper towels for 10 minutes to remove excess moisture, then cut each block into four 1-inch thick slabs and pat dry with fresh paper towels.
Tip: Proper pressing ensures your tofu will develop a golden crust when grilled.
- 2
In a small bowl, whisk together white miso paste, minced ginger, soy sauce, rice vinegar, and maple syrup until smooth. Stir in sesame oil and lime juice to create a glaze.
Tip: Make this glaze while your tofu is pressing to save time.
- 3
Cut the daikon radish into batons about 1/4-inch thick and 3 inches long. Toss with 1 tablespoon of the miso glaze and set aside.
Tip: The glaze will soften the daikon slightly while you cook the tofu.
- 4
Heat vegetable oil in a large cast-iron skillet or griddle over medium-high heat until shimmering.
Tip: A properly heated pan is essential for achieving crispy edges on the tofu.
- 5
Place tofu slabs in the hot pan and cook for 5-6 minutes on the first side without moving them, until golden brown. Flip and cook the other side for another 5 minutes.
Tip: Resist the urge to move the tofu around; let it sit to develop a crust.
- 6
Brush the cooked tofu with half of the remaining miso glaze on both sides during the last minute of cooking, allowing it to caramelize slightly.
Tip: Applying the glaze in the final stages prevents burning while building flavor.
- 7
Push the tofu to the side of the skillet and add the daikon batons to the empty space. Cook for 4-5 minutes, stirring occasionally, until they begin to soften and develop light browning.
Tip: The daikon should still have a slight firmness for the best texture.
- 8
Drizzle the remaining miso glaze over both the tofu and daikon, tossing gently to coat everything evenly. Cook for another 1-2 minutes until heated through.
Tip: This final toss distributes the glaze evenly and brings all the flavors together.
- 9
Transfer to a serving platter and garnish with sliced green onions and sesame seeds. Serve immediately while the tofu is still warm and crispy.
Tip: Serve with steamed rice to soak up any extra glaze.
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