Grilled Tofu with Parsnip and Miso-Ginger 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 like you spent way more effort than you actually did. Grilled tofu with parsnip and miso ginger glaze brings together crispy, caramelized vegetables with protein rich tofu in a glaze that's simultaneously savory, tangy, and just a touch sweet. The white miso paste is packed with probiotics that support gut health, making this dish as nourishing as it is delicious. Everything gets a beautiful char on the grill, and the sesame and ginger add this lovely aromatic quality that makes the whole meal feel special. Trust me, this one will become a regular in your rotation.
Ella x
Ingredients
- 1 block (14 oz)extra-firm tofu(pressed and cut into 8 slabs)
- 4 mediumparsnips(cut into wedges lengthwise)
- 3 tablespoonswhite miso paste
- 1 tablespoonfresh ginger(minced)
- 2 tablespoonsrice vinegar
- 1 tablespoonmaple syrup
- 1 tablespoonsesame oil
- 3 tablespoonsolive oil
- 2garlic cloves(minced)
- 2 tablespoonssesame seeds(toasted)
- 3scallions(sliced)
- 1lime(for wedges)
- to tastesalt and pepper
Detail level
Instructions
- 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
Toss parsnip wedges with 1 tablespoon of olive oil, salt, and pepper. Set aside on a plate.
- 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
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
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
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
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
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
Serve immediately with lime wedges on the side for squeezing over the grilled vegetables.
Tip: This dish is best enjoyed hot from the grill.
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