Miso-Glazed Sweet Potato and Tofu Skewers with Yuzu Drizzle

Instructions

1. 1

   Peel and cube the sweet potato into 1-inch pieces. Press the firm tofu to remove excess water and cube it into 1-inch pieces.

   ~10 min
2. 2

   In a mixing bowl, whisk together miso paste, mirin, soy sauce, sesame oil, and brown sugar to create the glaze. Set aside half of the glaze for later.

   ~3 min
3. 3

   Add the sweet potato and tofu cubes to the remaining glaze in the bowl and gently toss to coat evenly.

   ~2 min
4. 4

   Thread the glazed sweet potato and tofu onto skewers, alternating the pieces.

   ~5 min
5. 5

   Preheat your grill to medium-high heat. Lightly oil the grill grates.

   ~5 min
6. 6

   Grill the skewers for about 10-12 minutes, turning occasionally, until the sweet potatoes are tender and slightly caramelized, and the tofu is lightly browned. Brush with the reserved glaze during the last few minutes of grilling.

   ~12 min
7. 7

   While the skewers are grilling, whisk together yuzu juice and grapeseed oil in a small bowl for the drizzle.

   ~1 min
8. 8

   Drizzle the yuzu mixture over the grilled skewers before serving.