Grilled Broiled Tofu and Vegetable Dengaku
Elevate your plant-based cooking with this stunning Grilled Broiled Tofu and Vegetable Dengaku, a traditional Japanese-inspired dish bursting with umami. Firm tofu and a medley of vibrant vegetables—eggplant, zucchini, and red bell pepper—are grilled or broiled to perfection and lusciously coated with a caramelized miso glaze made from white miso paste, mirin, sake, and soy sauce. The smoky char from grilling pairs beautifully with the savory-sweet glaze, while the toasted sesame seeds and fresh green onion garnish add the perfect finishing touch. This quick and easy recipe, ready in just 35 minutes, is vegan, gluten-free, and ideal as a main dish or side, served over steamed rice or on its own. Perfect for weeknight dinners or impressing guests with a healthy yet flavorful treat!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 1 medium-sized eggplant
- 1 medium-sized zucchini
- 1 large red bell pepper
- 3 tablespoons white miso paste
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1 stalk green onion
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for 15 minutes.
Cut the tofu into 1-inch-thick slices and set aside.
Slice the eggplant, zucchini, and red bell pepper into 1/2-inch-thick pieces, ensuring they are evenly sized for uniform cooking.
In a small bowl, whisk together the white miso paste, mirin, sake, sugar, soy sauce, and sesame oil until smooth to create the miso glaze.
Preheat your grill to medium-high heat or set your oven to broil.
Brush the tofu and vegetable slices lightly with sesame oil to prevent sticking.
Grill the tofu and vegetables for 3-4 minutes per side, until light grill marks appear and the vegetables are tender. Alternatively, arrange them on a baking sheet and broil for 3-5 minutes per side, watching closely to avoid burning.
Brush the grilled tofu and vegetables generously with the miso glaze on both sides.
Return the glazed tofu and vegetables to the grill or broiler for an additional 1-2 minutes per side, allowing the glaze to caramelize slightly but not burn.
Transfer the finished tofu and vegetables to a serving platter.
Garnish with toasted sesame seeds and finely chopped green onion before serving.
Serve warm with steamed rice or as a standalone dish.
Nutrition Facts
Calories |
297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 614 mg | 27% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 14.0 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 723 mg | 56% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 813 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
