Grilled Tofu with Sweet Potato and Miso-Ginger Glaze

Instructions

1. 1

   Press the tofu between paper towels with a weight for 15 minutes to remove excess moisture, then cut into 8 equal slices approximately 1/2-inch thick.

   Tip: Pressing tofu ensures better texture and allows the glaze to adhere properly.

2. 2

   In a small bowl, whisk together miso paste, minced ginger, garlic, maple syrup, rice vinegar, 2 tablespoons sesame oil, and lime juice until smooth. Set glaze aside.

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

3. 3

   Preheat grill to medium-high heat (about 400°F) and lightly oil the grill grates with the remaining tablespoon of sesame oil.

   Tip: An oiled grill prevents sticking and creates better grill marks.

4. 4

   Pat tofu slices dry with paper towels and season lightly with salt and pepper on both sides. Place on the hot grill and cook for 3-4 minutes per side until golden grill marks form.

   Tip: Avoid moving tofu too much while grilling to prevent it from sticking and tearing.

5. 5

   Remove tofu to a serving platter and brush both sides generously with the miso-ginger glaze.

   Tip: Reserve some glaze for drizzling over the finished dish if desired.

6. 6

   Add sweet potato planks to the grill in a single layer and season with salt and pepper. Grill for 5-6 minutes per side until tender with charred edges.

   Tip: If sweet potatoes are thick, cook over medium heat to prevent burning before they soften.

7. 7

   Arrange the grilled sweet potato slices alongside the glazed tofu on the serving platter.

   Tip: Layer them attractively for a more appetizing presentation.

8. 8

   Sprinkle the dish with sesame seeds, fresh cilantro, and sliced scallions. Drizzle any remaining glaze over the top before serving.

   Tip: The fresh herbs and seeds add brightness and texture to balance the rich glaze.