Grilled Tofu with Lotus Root
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. The combination of crispy grilled tofu with tender lotus root is absolutely magical, and I love that lotus root is packed with fiber and vitamin C to keep me feeling great. The miso and sesame glaze brings everything together with deep, savory flavors that feel both comforting and a little bit special. Best of all, it's budget friendly and uses just a handful of pantry staples to create something truly memorable.
Ella x
Ingredients
- 454 gextra-firm tofu(pressed and cut into 3/4-inch thick slabs)
- ½ kgfresh lotus root(peeled and sliced into 1/4-inch rounds)
- 3 tablespoonsvegetable oil(divided)
- 2 tablespoonsmiso paste(white or red)
- 1 tablespoonrice vinegar
- 1 tablespoonmaple syrup
- 1½ tablespoonssoy sauce
- 2 clovesgarlic(minced)
- 1 teaspoonginger(grated)
- 2 tablespoonssesame seeds(white and/or black)
- 2green onions(sliced, for garnish)
- 2 tablespoonswater
Detail level
Instructions
- 1
Wrap pressed tofu slabs in clean kitchen towels and place on a plate. Set a cutting board on top and weight it down with cans or books for 10 minutes to extract excess moisture.
Tip: Pressing tofu helps it absorb the glaze better and creates a crispier exterior when grilled.
- 2
While tofu presses, whisk together miso paste, rice vinegar, maple syrup, soy sauce, minced garlic, ginger, and water in a small bowl until smooth. Set the glaze aside.
Tip: Warming the miso paste slightly in warm water before whisking makes it easier to combine with other ingredients.
- 3
Preheat your grill to medium-high heat (around 400°F). If using a grill pan, heat it on the stovetop over medium-high heat.
Tip: Let the grill get hot enough so the tofu and lotus root develop nice caramelized marks without sticking.
- 4
Remove tofu from towels and lightly brush both sides with 1.5 tablespoons of oil. Season with a pinch of salt and pepper.
Tip: Don't over-oil the tofu; just enough to prevent sticking is ideal.
- 5
Toss lotus root slices with remaining 1.5 tablespoons of oil and a light seasoning of salt and pepper in a separate bowl.
Tip: Lotus root has a delicate flavor, so minimal seasoning here allows the natural taste to shine through.
- 6
Grill tofu slabs for 4-5 minutes per side, until golden brown grill marks appear. Transfer to a serving platter.
Tip: Avoid moving the tofu around too much on the grill to ensure proper browning and caramelization.
- 7
Grill lotus root slices for 3-4 minutes per side, working in batches if necessary, until they are tender with light charring at the edges.
Tip: Lotus root cooks quickly, so keep a close eye to prevent burning while still achieving a nice golden color.
- 8
Arrange grilled tofu and lotus root on a serving platter. Drizzle generously with the miso glaze, allowing it to coat both components evenly.
Tip: For a warmer dish, gently warm the glaze in a small saucepan before drizzling.
- 9
Sprinkle sesame seeds and sliced green onions over the dish. Serve immediately while still warm.
Tip: The sesame seeds add a nutty crunch and visual appeal; toast them lightly in a dry pan for enhanced flavor if desired.
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