Grilled Tofu with Edamame

Instructions

1. 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. 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. 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. 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. 5

   Brush tofu steaks on both sides with olive oil and season lightly with salt and pepper.

6. 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. 7

   In the final minute of grilling, brush tofu steaks generously with the miso-ginger glaze on both sides.

8. 8

   Transfer grilled tofu to a serving platter and arrange cooked edamame alongside. Drizzle any remaining glaze over everything.

9. 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.