Grilled Miso Ginger Tofu Satay With Sweet Soy Glaze Recipe
Savor the delightful flavors of our Grilled Miso Ginger Tofu Satay, expertly marinated to enhance the rich umami of miso and the zesty kick of ginger. Each skewer is grilled to perfection, creating a smoky char that complements the creamy texture of the tofu. Drizzled with a luscious sweet soy glaze, this dish offers a perfect balance of sweet and savory, making it an irresistible choice for both tofu lovers and newcomers alike.
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Ingredients
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Tofu & Marinade
Skewers & Grill
Sweet Soy Glaze
Method
Tofu & Marinade
Press and cut tofu
Press the extra-firm tofu for 20–30 minutes to remove excess water: wrap in a clean kitchen towel or paper towels and place a weighted cutting board or skillet on top. After pressing, cut the block into 1/2-inch thick slices, then into 1-inch cubes (should yield about 24–28 pieces).
Make marinade
In a medium bowl whisk together white miso paste, grated ginger, minced garlic, tamari (or soy), rice vinegar, sesame oil, maple syrup, and 2 tablespoons water until smooth and slightly runny. Taste and adjust: add up to 1/2 teaspoon more maple or a pinch of salt if needed.
Marinate tofu
Gently toss the tofu cubes in the miso-ginger marinade so each piece is lightly coated. Transfer tofu and any excess marinade to a shallow container or resealable bag. Marinate in the refrigerator for at least 30 minutes and up to 4 hours (30 minutes sufficient for flavor penetration; longer develops deeper umami).
Sweet Soy Glaze
Combine glaze ingredients
In a small saucepan combine dark soy sauce, brown sugar, mirin, and 2 tablespoons water. Bring to a gentle simmer over medium-low heat, stirring to dissolve the sugar.
Thicken glaze
Mix the cornstarch with 1 teaspoon cold water to make a slurry. Slowly whisk the slurry into the simmering soy mixture. Continue to simmer 1–2 minutes until the glaze thickens to a glossy, pourable consistency. Remove from heat and set aside to cool slightly; it will thicken more as it cools. Reserve about 2 tablespoons of glaze to brush during grilling and the remainder for serving.
Skewering & Grilling
Assemble skewers
Thread tofu cubes onto skewers, leaving a little space between pieces to allow heat circulation and even charring. You should get about 3–4 cubes per skewer depending on cube size.
Grill the skewers
Place skewers on the hot grill or pan. Grill for 2–3 minutes per side, turning to get even char marks (total 6–9 minutes). After the first flip or two, brush a thin layer of the sweet soy glaze on all sides and continue grilling. Repeat one more time to build up a glossy coating — avoid heavy glazes too early to prevent burning.
Finish and rest
When tofu is golden with some charred edges and glaze is sticky (internal texture creamy but heated through), remove skewers from heat. Let rest 2 minutes so glaze sets slightly.
Serve & Garnish
Arrange skewers on a platter. Drizzle additional sweet soy glaze over the skewers. Sprinkle toasted sesame seeds and sliced green onions on top. Serve with lime or lemon wedges on the side for a bright squeeze if desired. Leftover glaze can be served alongside as a dipping sauce.