Grilled Tofu Steak Recipe

Press and slice tofu

Drain the extra-firm tofu and press it for 20–30 minutes to remove excess water. After pressing, slice the block into 4 even steaks (about 3/4-inch thick).

Make the glaze

In a small bowl whisk together white miso paste, mirin, soy sauce, maple syrup, rice vinegar, sesame oil, grated ginger, and minced garlic until smooth.

Season tofu

Brush both sides of each tofu slice lightly with neutral oil and sprinkle with salt and black pepper.

Marinate

Brush half of the miso glaze onto both sides of the tofu steaks and let them sit for 10–15 minutes to absorb flavor. Reserve the remaining glaze for finishing.

Grill tofu

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan lightly. Grill tofu steaks 3–4 minutes per side until golden grill marks form and the tofu is warmed through. During the last minute of grilling, brush on the reserved glaze and let it caramelize slightly without burning.

Process cauliflower

Cut the cauliflower into florets and pulse in a food processor in batches until it reaches a rice-like texture (about 6–8 pulses). Alternatively, grate on a coarse box grater.

Cook rice

Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the cauliflower rice and cook, stirring occasionally, for 5–7 minutes until tender but not mushy.

Finish and season

Stir in sliced green onions, lime juice, salt, and pepper. Cook 30 seconds more, then remove from heat and keep warm.

Prepare vegetables

Trim and cut seasonal vegetables into bite-size or grilling-friendly pieces (e.g., halved baby carrots, sliced zucchini, trimmed asparagus). Toss with 1 tablespoon olive oil, salt, and pepper.

Cook vegetables

You can grill alongside the tofu or roast/pan-sear. For grilling: place vegetables on the hot grill or in a grill basket and cook 6–8 minutes, turning occasionally, until tender and charred in spots. For roasting: spread on a sheet pan and roast at 425°F (220°C) for 12–15 minutes.

Garnish

Transfer cooked vegetables to a platter and sprinkle with sesame seeds if using.

Divide the cauliflower rice between 4 plates (or 2–3 plates if larger servings). Place a miso glazed tofu steak on top of or beside each mound of rice. Arrange seasonal vegetables alongside.

Spoon any remaining glaze lightly over the tofu and vegetables. Sprinkle chopped cilantro or parsley and sliced scallions over the dish. Serve with lemon or lime wedges on the side for a bright squeeze just before eating.