Grilled Tofu with Edamame
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. Grilled tofu with edamame is a protein packed meal that feels restaurant quality but costs just a few dollars to make. The tofu gets this amazing charred exterior while staying creamy inside, and edamame are loaded with plant based protein and fiber that keeps you satisfied for hours. I love how the miso ginger marinade coats everything with deep umami flavor, making even the simplest ingredients taste extraordinary. Best of all, most of these ingredients probably live in your pantry already, so you can have this on the table tonight.
Ella x
Ingredients
- 2 blocksextra-firm tofu(pressed and cut into 8 steaks)
- 473 mlfrozen edamame
- 3 tablespoonswhite miso paste
- 2 tablespoonsfresh ginger(minced)
- 3 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 2 tablespoonssesame oil
- 1 tablespoonmaple syrup
- 3 clovesgarlic(minced)
- 2 tablespoonsolive oil
- 3 tablespoonssesame seeds(toasted)
- 3scallions(sliced thin)
- 1lime(cut into wedges)
Detail level
Instructions
- 1
Press tofu blocks between paper towels with a heavy weight for 15 minutes to remove excess moisture. Cut each block lengthwise into 4 steaks, about ½ inch thick.
Tip: Pressing tofu ensures it will brown beautifully and absorb the glaze better.
- 2
In a small bowl, whisk together miso paste, ginger, soy sauce, rice vinegar, sesame oil, maple syrup, and minced garlic until smooth.
Tip: Warm the glaze slightly if miso is difficult to incorporate.
- 3
Bring a pot of salted water to boil and cook edamame for 4-5 minutes until tender. Drain well and toss with 1 tablespoon of olive oil, salt, and pepper. Set aside.
- 4
Preheat grill or grill pan to medium-high heat and lightly oil the grates.
Tip: A grill pan works just as well as an outdoor grill for this recipe.
- 5
Brush tofu steaks on both sides with olive oil and season lightly with salt and pepper.
- 6
Place tofu steaks on the hot grill and cook for 4-5 minutes per side, until golden grill marks form. Avoid moving the tofu too frequently to develop a nice crust.
Tip: Listen for a slight sizzle when placing tofu on the grill—this indicates proper heat.
- 7
In the final minute of grilling, brush tofu steaks generously with the miso-ginger glaze on both sides.
- 8
Transfer grilled tofu to a serving platter and arrange cooked edamame alongside. Drizzle any remaining glaze over everything.
- 9
Garnish with toasted sesame seeds, sliced scallions, and serve with lime wedges on the side.
Tip: Squeeze fresh lime juice over the dish just before eating for bright acidity.
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