Grilled Tofu with Parsnip and Miso-Ginger Glaze

Instructions

1. 1

   Press the tofu block between paper towels with a heavy weight for 10 minutes to remove excess moisture. Cut into 8 equal slabs approximately ¾-inch thick.

   Tip: Pressing tofu ensures it browns properly on the grill and absorbs the glaze better.

2. 2

   Toss parsnip wedges with 1 tablespoon of olive oil, salt, and pepper. Set aside on a plate.

3. 3

   Whisk together miso paste, ginger, rice vinegar, maple syrup, and sesame oil in a small bowl until smooth. Add minced garlic and mix well.

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

4. 4

   Heat a grill or grill pan over medium-high heat. Lightly brush both sides of tofu slabs with the remaining olive oil and season with salt and pepper.

   Tip: Oil the grill grates with a damp cloth to prevent sticking.

5. 5

   Place parsnip wedges on the grill first, as they take longer to cook. Grill for 12-15 minutes, turning halfway through, until golden and tender.

   Tip: The parsnips should have light char marks and be easily pierced with a fork.

6. 6

   When parsnips are nearly done, add tofu slabs to the grill. Cook for 4-5 minutes on the first side without moving them, until golden grill marks form.

7. 7

   Flip the tofu carefully and brush generously with the miso-ginger glaze. Cook for another 3-4 minutes until the second side is caramelized.

   Tip: The glaze will bubble and caramelize on the hot tofu, creating a delicious crust.

8. 8

   Transfer tofu and parsnips to a serving platter. Drizzle any remaining glaze over the top and garnish with toasted sesame seeds and sliced scallions.

9. 9

   Serve immediately with lime wedges on the side for squeezing over the grilled vegetables.

   Tip: This dish is best enjoyed hot from the grill.