Grilled (or not) Tofu with Miso Butter
and corn on the cob / green salad
Miso butter, grilled tofu, and corn on the cob combine to make this a mid-summer meal that we're sure will become a favorite.
Smarts: This recipe includes extra miso butter so you can serve some over the corn if you'd like.
Ingredients
- Tofu, extra-firm - 16 oz , 1/2” / 1.3 cm 'steaks' (vacuum-packed preferable)
- Corn - 4 ears
- Butter - 6 Tbsp
- Miso, any type - 1 1/2 Tbsp
- Lime juice - 1 1/2 tsp
- Vinegar, rice - 2 Tbsp
- Miso, any type - 1 tsp
- Honey - 1 tsp
- Sesame seeds, white or black - 1/2 tsp
- Oil, cooking - 3 Tbsp
- Oil, toasted sesame - 2 tsp
- Cucumbers - 6 oz , chopped
- Avocados - 1 , chopped
- Edamame, shelled - 1 cup (look for these in the freezer section)
- Salad greens, any type - 6 oz
Choose Cooking Method
Prep
-
Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick 'steaks'. (Can be done 1 day ahead)
-
Make miso butter - (If prepping right before cooking, get grill heating before finishing prep.) Soften butter in the microwave. Mash in miso (portion for the miso butter) and lime juice. If you like spice, add in a few drops of your favorite hot sauce (not on ingredients list). (Can be done up to 5 days ahead)
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Make sesame vinaigrette - Whisk together vinegar, miso (portion for salad), honey, and sesame seeds. Add cooking oil and toasted sesame oil while whisking. (Can be done up to 5 days ahead)
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Corn - Shuck corn. (Can be done 1 day ahead)
-
Cucumbers / Avocados / Edamame - Prep as directed. If edamame is frozen, defrost in the microwave.
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Make
-
Heat grill to 400F / 204C degrees, keeping one part of the grill with direct heat and another part with indirect heat. Clean grates and brush with some oil.
-
Season tofu on both sides with some salt and pepper.
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Place tofu and corn over direct heat. Sear both for ~2 minutes per side, closing the lid after each turn. Move tofu and corn to indirect heat and continue cooking until corn is tender and tofu heated through and golden brown, 2 to 5 minutes more (depending on thickness).
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Toss cucumbers, avocados, edamame and salad greens in sesame vinaigrette until dressed to your liking.
-
Spoon miso butter over tofu (and corn if you’d like) while still warm. Enjoy tofu with corn and salad on the side.
Prep
-
Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick 'steaks'. (Can be done 1 day ahead)
-
Make miso butter - Soften butter in the microwave. Mash in miso (portion for the miso butter) and lime juice. If you like spice, add in a few drops of your favorite hot sauce (not on ingredients list). (Can be done up to 5 days ahead)
-
Make sesame vinaigrette - Whisk together vinegar, miso (portion for salad), honey, and sesame seeds. Add cooking oil and toasted sesame oil while whisking. (Can be done up to 5 days ahead)
-
Corn - Shuck corn. (Can be done 1 day ahead)
-
Cucumbers / Avocados / Edamame - Prep as directed. If edamame is frozen, defrost in the microwave.
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Make
-
Season tofu on both sides with some salt and pepper.
-
Bring a large pot of salted water for the corn to boil. When water is boiling add corn and boil until tender, 5 to 7 minutes.
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Heat a grill pan or skillet over medium heat. Brush with some oil and add tofu. Sear until golden brown on each side and heated through, 2 to 5 minutes per side (depending on thickness).
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Toss cucumbers, avocados, edamame and salad greens in sesame vinaigrette until dressed to your liking.
-
Spoon miso butter over tofu (and corn if you’d like) while still warm. Enjoy tofu with corn and salad on the side.
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