Miso-Peach Glazed Tofu Burnt Ends

• vegan
• bbq
• fusion
• tofu
• miso
• plant-based
• meze
• healthy-eating
• asian-american
• Emily

Introduction

Hey there! It's Emily, and today we are leaning into those laid-back, sun-drenched vibes with a dish that’s all about the 'meze' spirit—small bites with big, bold personality. I've taken the concept of classic American 'burnt ends' and given them a vibrant East-West makeover. We’re talking crispy, smoky tofu cubes tossed in a sticky, umami-rich Miso-Peach BBQ glaze. It’s the perfect little plate to share, blending the deep soul of Southern smoke with the bright, salty-sweet pop of Japanese miso and summer fruit. Let's get grilling!

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed for 30 minutes and cut into 1-inch cubes
• 2 tablespoons cornstarch
• 1 tablespoon neutral oil (like avocado or grapeseed)
• 1/4 cup peach preserves or jam
• 2 tablespoons white miso paste
• 1 tablespoon low-sodium soy sauce or tamari
• 1 teaspoon liquid smoke (hickory or mesquite)
• 1 teaspoon gochugaru (Korean chili flakes) or red pepper flakes
• 1 clove garlic, finely minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon rice vinegar
• Sliced scallions and toasted sesame seeds for garnish

Instructions

• Preheat your oven to 400°F (200°C) or prep your air fryer.
• In a medium bowl, toss the pressed tofu cubes with cornstarch and oil until every piece is lightly and evenly coated.
• Spread the tofu on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway through, until the edges are golden and very crispy.
• While the tofu bakes, combine the peach preserves, miso paste, soy sauce, liquid smoke, gochugaru, garlic, ginger, and rice vinegar in a small saucepan over medium heat.
• Whisk the sauce constantly for about 3-5 minutes until it becomes smooth, glossy, and slightly thickened.
• Once the tofu is crisp, remove it from the oven and toss the cubes directly into the saucepan with the glaze (or in a clean bowl) until heavily coated.
• Return the glazed tofu to the baking sheet and bake for an additional 5-7 minutes, or until the sauce is bubbling and starting to caramelize into those signature 'burnt' edges.
• Remove from heat and immediately top with fresh scallions and sesame seeds.
• Serve warm on small plates or skewers as a meze-style appetizer.

I honestly can't get enough of these! They perfectly capture that sweet, smoky, and salty balance that makes fusion cooking so exciting. Whether you're serving these at a backyard hangout or just treating yourself to a fancy midday snack, these little bites are a celebration of plant-based creativity. Keep it vibrant, keep it bold, and I'll see you at the next grill-out!

Emily