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Miso-Sesame Tofu & Zucchini
with miso-sesame slaw

Active: 30 minTotal: 30 min

This miso-sesame sauce will become your go-to grilling sauce this summer. Use it on everything you're grilling up but start with tofu, zucchini, and dressing slaw for this meal!

Tags

Ingredients

Servings:
4
Metric
Miso-Sesame Tofu & Zucchini:
  • Tofu, extra firm (vacuum packed preferable) - 1 1/2 lbs, sliced into rectangles
  • Toasted sesame oil - 1 Tbsp
  • Soy sauce, low-sodium - 4 Tbsp
  • Rice vinegar - 2 Tbsp
  • Zucchini - 1 lb, sliced lengthwise
  • Miso-sesame sauce, homemade - 5 Tbsp ((ingredients listed separately))
  • Limes - 1/2, sliced into wedges
  • Sesame seeds - for serving
Miso-Sesame Sauce:
  • Sesame seeds - 1 Tbsp, toasted
  • Miso paste, any type - 2 Tbsp
  • Rice vinegar - 2 Tbsp
  • Lime juice - 2 tsp
  • Honey - 4 tsp
  • Hot sauce - 2 tsp
  • Cooking oil - 1 1/2 Tbsp
  • Toasted sesame oil - 4 tsp
Miso-Sesame Slaw:
  • Coleslaw mix (or any slaw mix) - 6 oz
  • Miso-sesame sauce - 5 Tbsp ((ingredients listed separately))

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first. Then slice into 0.5” (1.25 cm) thick rectangles. (Can be done up 1 day ahead)
  2. Marinate tofu - Mix together toasted sesame oil, soy sauce, and rice vinegar. Pour over tofu and marinate for at least 15 minutes and up to 1 day. (Can be done up to 1 day ahead)
  3. Zucchini - Slice lengthwise into ½” thick pieces.
  4. Make miso-sesame sauce - Toast sesame seeds in a frying pan over medium heat for 4 to 6 minutes, until golden and fragrant. Mix sesame seeds with miso, rice vinegar, lime juice, honey, hot sauce, cooking oil, and toasted sesame oil. (Can be done up to 5 days ahead)

Make

  1. Toss slaw’s portion of the miso-sesame sauce with coleslaw mix. Cover and refrigerate.
  2. If cooking tofu & zucchini on grill: Preheat grill to 450F (232C) degrees. Clean grates and brush with some oil. Place tofu and zucchini over direct heat. Grill tofu & zucchini on both sides for ~3 minutes each, with the cover closed (rotate once on each side to create more grill marks). Remove zucchini from the grill and move tofu to indirect heat. Brush zucchini with some of the miso-sesame sauce and brush remainder onto tofu. Cook tofu with the cover closed for another 3 to 5 minutes.
  3. If cooking tofu & zucchini on stovetop: Heat grill pan or skillet over medium-high heat. Brush with some cooking oil. Place tofu and zucchini onto hot grill pan and sear on both sides for 3 to 4 minutes each, rotating once to create more grill marks. Remove zucchini from pan. Brush zucchini with some of the miso-sesame sauce. Lower heat and cover tofu with foil. Cook for another 3 to 5 minutes. Brush remainder of sauce onto tofu and cook for another minute on each side.
  4. Enjoy grilled tofu and zucchini with slaw and lime wedges! Sprinkle tofu and zucchini with more sesame seeds if desired.

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Reviews

This meal has 47 reviews

Would have liked a different dressing on the salad. Too much of a good thing

By: Stephanie
Posted: Jul 13, 2015
Diet: Original

Love the sauce on the slaw, and on the zucchini, but wouldn't do it on both again. A few drops of sriracha was plenty spicy for us. Cooked the thighs on the stovetop and it took forever to get done. Seared it, then simmered with chicken broth to keep it moist.

By: M
Posted: Jul 13, 2015
Diet: Original

Loved the sauce! Felt like it would be too much of the same flavor, so didn't brush sauce on the zucchini.

By: Lauren
Posted: Jul 13, 2015
Diet: Original

Quick and easy. Tasty but nothing spectacular.

By: Lisa
Posted: Jul 12, 2015
Diet: Original

A little too acidic to my taste but not bad.

By: Nikita
Posted: Jul 11, 2015
Diet: Original

the sauce was great but next time I will use chicken breast instead of thighs. cole slaw ok, zuccini pretty good!

By: Tannan
Posted: Jul 11, 2015
Diet: Original