Grilled Tofu with Radish

Instructions

1. 1

   Prepare the radishes by mixing rice vinegar, water, sugar, and 0.5 teaspoon salt in a bowl. Add the sliced radishes and let them pickle for at least 15 minutes while you prepare the tofu.

   Tip: Pickling the radishes ahead of time allows them to soften slightly and develop a tangy flavor.

2. 2

   Press the tofu blocks between paper towels with a weight on top for 15 minutes to remove excess moisture, then cut each block into four 1-inch thick rectangular slabs.

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

3. 3

   In a small bowl, whisk together white miso paste, minced ginger, minced garlic, soy sauce, and 1 tablespoon of sesame oil until smooth and well combined.

   Tip: The miso glaze can be made ahead and stored in the refrigerator for up to 3 days.

4. 4

   Heat 2 tablespoons of sesame oil in a large cast-iron skillet or grill pan over medium-high heat until shimmering, about 2 minutes.

   Tip: A cast-iron skillet retains heat evenly and helps create beautiful grill marks.

5. 5

   Once the pan is hot, carefully place the tofu slabs onto the surface. Grill for 4-5 minutes without moving them, until a golden crust forms on the bottom.

   Tip: Resist the urge to flip too early; let the tofu develop a caramelized surface for better texture.

6. 6

   Flip the tofu slabs carefully and cook the other side for another 4-5 minutes until golden brown. Transfer to a serving plate.

   Tip: Use a sturdy spatula to prevent the tofu from breaking apart during flipping.

7. 7

   Brush or spoon the miso-ginger glaze generously over both sides of the grilled tofu while still warm.

   Tip: Applying the glaze to warm tofu helps it adhere better and absorb more flavor.

8. 8

   Drain the pickled radishes and arrange them alongside the glazed tofu on the serving plate. Sprinkle with sliced green onions and sesame seeds.

   Tip: Save a small amount of the pickling liquid to drizzle over the dish if you prefer extra tang.