Grilled Tofu with Sweet Potato and Miso-Ginger Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more time than you actually did. The crispy tofu paired with caramelized sweet potatoes is such a satisfying combo, and that miso ginger glaze is the real star here. Miso paste is packed with probiotics that are great for your gut health, plus it adds this incredible umami depth that makes the whole dish feel restaurant quality. Everything grills up beautifully together, and honestly, it's hard to mess up. I love serving this when I want something that feels special but doesn't require a bunch of fussy techniques.
Ella x
Ingredients
- 397 gextra-firm tofu(pressed and cut into 8 slices)
- 2 mediumsweet potatoes(sliced lengthwise into 1/4-inch planks)
- 3 tablespoonswhite miso paste
- 1 tablespoonfresh ginger(minced)
- 2 tablespoonsmaple syrup
- 1 tablespoonrice vinegar
- 3 tablespoonssesame oil
- 2 clovesgarlic(minced)
- 1 tablespoonlime juice
- 3 tablespoonssesame seeds(divided)
- 237 mlfresh cilantro(chopped)
- 2scallions(sliced thin)
- to tastesalt and black pepper
Detail level
Instructions
- 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
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
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
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
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
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
Arrange the grilled sweet potato slices alongside the glazed tofu on the serving platter.
Tip: Layer them attractively for a more appetizing presentation.
- 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.
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