Grilled Tofu with Radish
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This grilled tofu with radish is my go to weeknight dinner when I want something that tastes fancy but comes together in less than an hour. The crispy exterior on the tofu contrasts beautifully with the tangy pickled radishes, and honestly, it's a budget friendly meal that impresses everyone. Tofu is packed with complete protein and iron, making it as nourishing as it is delicious. What I love most is how simple the preparation is, just a quick marinade and some time on the grill, leaving you plenty of time to relax before eating.
Ella x
Ingredients
- 2 blocksextra-firm tofu(pressed for 15 minutes, cut into 1-inch thick slabs)
- 1 poundradishes(thinly sliced)
- 78 mlrice vinegar
- 59 mlwater
- 2 tablespoonssugar
- ¾ teaspoonsea salt
- 3 tablespoonswhite miso paste
- 1 tablespoonfresh ginger(minced)
- 2garlic cloves(minced)
- 2 tablespoonssoy sauce
- 3 tablespoonssesame oil
- 3green onions(sliced for garnish)
- 2 tablespoonssesame seeds(white and black blend)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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.