YOUR SOLIN GENERATED RECIPE
Grilled Tofu Steaks with Sesame Snap Peas and Miso Glaze
Thick-cut tofu slabs grilled until charred and brushed with a savory miso-ginger glaze, served with snap peas tossed in toasted sesame seeds.
INGREDIENTS
195g Firm Tofu (pressed)
60g Sugar Snap Peas
4g White Miso Paste
4g Tamari
2g Toasted Sesame Seeds
5g Fresh Ginger (grated)
3g Garlic (minced)
5g Rice Vinegar
PREPARATION
Press the firm tofu for at least 20 minutes to remove excess water, then slice into two thick rectangular steaks.
In a small bowl, whisk together the miso paste, tamari, grated ginger, minced garlic, and rice vinegar until smooth.
Preheat a grill pan or non-stick skillet over medium-high heat and lightly mist with oil spray if necessary.
Place the tofu steaks on the grill and cook for 4-5 minutes per side until deep golden grill marks appear.
During the last 2 minutes of grilling, brush the miso glaze generously over both sides of the tofu steaks.
Add the snap peas to the edge of the pan and sauté for 2-3 minutes until they are bright green and tender-crisp.
Remove from heat, plate the tofu alongside the peas, and sprinkle the entire dish with toasted sesame seeds.