Smoked Miso-Bourbon Tofu Meze with Charred Sesame Broccolini

Introduction

Hey there! Today I am bringing the heat and the heart of the Pacific Rim to your table. We are taking the humble meze concept and giving it a smoky, Californian-Asian makeover with wood-fired tofu and a sticky, umami-rich glaze. This dish is designed to be shared, bringing everyone together around the fire.

Ingredients

• 1 block extra-firm tofu, pressed and cubed
• 2 bunches broccolini, trimmed
• 3 tbsp white miso paste
• 2 tbsp bourbon
• 1 tbsp hoisin sauce
• 1 tsp grated fresh ginger
• 2 tbsp maple syrup
• 1 tbsp toasted sesame oil
• 1 tsp smoked paprika
• 2 tbsp vegan furikake for garnish
• 1 tbsp toasted sesame seeds
• Hickory wood chips for smoking

Instructions

1. Preheat your grill to medium-high and prep your smoker box with soaked hickory chips.
2. In a small bowl, whisk together the miso paste, bourbon, hoisin, ginger, and maple syrup until smooth.
3. Toss the pressed tofu cubes in half of the glaze and a light dusting of smoked paprika.
4. Place the tofu on a grilling mat or fine grate and smoke for 15-20 minutes until edges are crisp and golden.
5. Lightly coat the broccolini with sesame oil and sear over direct heat for 3-5 minutes until char marks appear but the stems remain tender.
6. Brush the remaining miso-bourbon glaze over the broccolini and tofu during the final 2 minutes of grilling to caramelize.
7. Arrange the smoked tofu and charred broccolini on a large platter.
8. Top with a generous sprinkle of vegan furikake and toasted sesame seeds for that signature umami crunch.

This dish is all about the layers—sweet bourbon, salty miso, and that unmistakable wood-smoke. It is a meze that bridges worlds and satisfies the soul. Grab a sharing plate, some friends, and enjoy the fusion! See you at the grill!

Emily