Grilled Tofu with Leek and Miso Glaze
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 restaurant quality. Grilled tofu with leek and miso glaze strikes that perfect balance between healthy and indulgent, with a savory umami depth that even meat eaters appreciate. Miso paste is absolutely packed with probiotics that support digestion, and when combined with the sweetness of maple syrup and the brightness of rice vinegar, it creates this incredible caramelized glaze. The best part? You probably have most of these ingredients already, making this an affordable and accessible meal that never feels like you're compromising on flavor.
Ella x
Ingredients
- 1 blockextra-firm tofu(pressed for 15 minutes, cut into 8 slices)
- 4 wholeleeks(white and light green parts, halved lengthwise and cleaned)
- 3 tablespoonswhite miso paste
- 2 tablespoonsrice vinegar
- 1 tablespoonfresh ginger(minced)
- 1 tablespoonmaple syrup
- 2 wholegarlic cloves(minced)
- 2 tablespoonssesame oil
- 3 tablespoonsvegetable oil(for grilling)
- 2 tablespoonssesame seeds(white or black)
- 2 wholescallions(thinly sliced for garnish)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 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
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
Preheat your grill to medium-high heat (about 400°F). Brush the grill grates with oil to prevent sticking.
- 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
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
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
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
Return the glazed tofu and leeks to the grill for 1-2 minutes per side to caramelize the glaze slightly.
- 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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.