Ingredients
2 (14-oz.) blocks extra-firm tofu
1/4 c. toasted sesame oil
2 tbsp. white miso paste
2 tsp. unseasoned rice vinegar
1 c. reduced-sodium soy sauce
Vegetable oil, for grill
2 cloves garlic, finely chopped
2 tbsp. grated ginger (from a 2" piece)
2 tbsp. water
4 tsp. maple syrup or agave
4 scallions, green parts thinly sliced, white parts finely chopped
Toasted sesame seeds, for serving
Preparation
Step 1Halve tofu through long edge of block, then cut each half crosswise into 3 (1/2"-thick) planks. Using a clean dish towel or paper towels, press water out of tofu.Step 2In a 13"-by-9" baking dish or any dish large enough to fit tofu in a single layer, whisk oil, miso, and vinegar. Gradually whisk in soy sauce. Arrange tofu slices in dish in a single layer. Flip pieces to coat both sides, then cover with plastic wrap, pressing so it sits on surface of tofu. Marinate at room temperature at least 1 hour or up to 5.Step 3Prepare a grill for medium-high heat; clean and oil grates. Remove tofu from marinade, letting excess drip off and reserving for sauce, and grill, uncovered and turning occasionally, until golden brown and slightly reduced in volume, 6 to 7 minutes per side. Step 4Make Ahead: Tofu can be grilled 5 days ahead. Transfer to an airtight container and chill.
Step 1In a small saucepan over high heat, bring reserved marinade, garlic, ginger, water, syrup, and white scallion parts to a boil, whisking constantly, then reduce heat to medium-low and bring to a simmer. Cook, whisking constantly, until reduced by one-third and slightly thickened, 3 to 5 minutes.Step 2Transfer grilled tofu to a platter. Pour sauce over. Garnish with green scallion parts and sesame seeds.Step 3Make Ahead: Sauce can be made 5 days ahead. Transfer to an airtight container and chill.
Miso and soy sauce are both high in umami (unlike tofu, their similarly soy-based friend), meaning they infuse the tofu with savory depth. Allowing the planks of tofu to soak in the marinade for at least an hour means each bite is seasoned to perfection, though if you have 5 hours, it’s worth the wait. Once you’ve marinated the tofu, it takes less than 15 minutes to grill the planks, during which you can make the garlicky ginger-scallion sauce. Be sure to let the marinade drip off before you grill the tofu, which allows the planks to get crispy on the grill. Refrigerated in separate airtight containers, the tofu and sauce will keep for up to 5 days.
