Miso-Peach Glazed Tofu Burnt Ends

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

1. Preheat your oven to 400°F (200°C) or prep your air fryer.
2. In a medium bowl, toss the pressed tofu cubes with cornstarch and oil until every piece is lightly and evenly coated.
3. 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.
4. 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.
5. Whisk the sauce constantly for about 3-5 minutes until it becomes smooth, glossy, and slightly thickened.
6. 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.
7. 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.
8. Remove from heat and immediately top with fresh scallions and sesame seeds.
9. 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