Grilled Tofu with Daikon

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.