Grilled Tofu with Leek and Miso Glaze

Instructions

1. 1

   Press the tofu block between paper towels with a heavy weight for 15 minutes to remove excess moisture, then cut into 8 equal rectangular slices.

   Tip: Pressing tofu is crucial for achieving a crispy grilled exterior.

2. 2

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

   Tip: The glaze can be made up to 2 hours ahead and stored in the refrigerator.

3. 3

   Preheat your grill to medium-high heat (about 400°F). Brush the grill grates with oil to prevent sticking.

4. 4

   Pat the tofu slices dry with paper towels, then brush both sides lightly with vegetable oil. Season with salt and pepper on both sides.

   Tip: Drying the tofu again just before grilling helps it get crispier.

5. 5

   Place tofu slices on the hot grill and cook for 4-5 minutes per side until golden grill marks form. Transfer to a serving platter.

   Tip: Avoid moving the tofu too frequently; let it sit for the full time to develop color.

6. 6

   Place leek halves cut-side down on the grill and cook for 5-6 minutes until charred and tender, turning once halfway through.

   Tip: The leeks are done when a fork easily pierces the white part.

7. 7

   Brush the cooked tofu and leeks generously with the miso-ginger glaze on both sides.

   Tip: Reserve a small amount of glaze to drizzle over the finished dish.

8. 8

   Return the glazed tofu and leeks to the grill for 1-2 minutes per side to caramelize the glaze slightly.

9. 9

   Arrange tofu and leeks on serving plates, sprinkle with sesame seeds and sliced scallions, and drizzle with any remaining glaze.

   Tip: Serve immediately while the tofu is still warm and the glaze is sticky.