Directions

1. 1

   Remove tofu from container and gently drain excess liquid. Using a sharp knife, cut the tofu into 1-inch cubes. Place cubes on paper towels or a clean kitchen cloth and pat dry, gently pressing to remove as much moisture as possible.

2. 2

   In a blender, combine sriracha, 1 tablespoon roasted sesame seeds, soy sauce, white miso paste, chopped scallions, garlic cloves, and 1/4 cup water. Blend on high speed until the mixture is completely smooth and uniform.

3. 3

   Pour the sriracha marinade into a bowl and reserve approximately 1 cup to serve as a dipping sauce. Transfer the remaining marinade to a shallow container or resealable plastic bag. Add the drained tofu cubes and gently toss to coat evenly with the marinade, ensuring all surfaces are covered.

4. 4

   Cover the container or seal the bag and refrigerate overnight (or for at least 8 hours) to allow the flavors to fully penetrate the tofu.

5. 5

   Preheat a grill to medium-high heat (approximately 400°F). Remove tofu from the refrigerator and let it sit at room temperature for 10 minutes. Using tongs or a slotted spoon, remove tofu cubes from the marinade, shaking off any excess liquid but leaving a light coating.

6. 6

   Place tofu cubes directly on the oiled grill grates and cook for 5–6 minutes per side until golden-brown grill marks appear. While grilling, periodically brush the tofu with the reserved marinade using a pastry brush to build layers of flavor.

7. 7

   Transfer grilled tofu to a serving platter. Garnish generously with additional roasted sesame seeds and freshly chopped scallions. Serve warm with the reserved sriracha dipping sauce on the side.