Press the tofu (why: removes excess water so it sears rather than steams). Wrap the whole block in a kitchen towel or several layers of paper towels, place on a tray, set a plate on top and weigh it with cans or a heavy skillet for 15 minutes. While it presses, you’ll make the quick pickle and the glaze.

Make the quick‑pickled radishes (why: a quick acid hit cuts through the richness of the miso‑glazed tofu). Put the thinly sliced radishes in a bowl. Stir together the apple cider vinegar and sugar until the sugar dissolves, season with a pinch of salt, then pour over the radishes. Toss and let sit at room temperature 10–15 minutes (they’ll soften slightly and brighten). If you want them colder, pop them in the fridge while you cook the tofu.

Prepare the miso glaze (why: miso provides savory umami while a little soy balances salt — thinning it makes it brushable). In a small bowl whisk together the white miso, low‑sodium soy sauce, smoked paprika and the optional grated garlic. If the mixture is very thick, add 1–2 teaspoons water to make a spreadable glaze. Taste and adjust: a tiny pinch of sugar or a drop of lemon juice can balance it if it tastes too salty or flat.

Slice the pressed tofu into 1 cm slices (as you already have them sliced). Pat each slice dry with paper towels (why: any surface moisture prevents a golden crust). Season both sides lightly with salt and freshly cracked black pepper — remember soy and miso add salt, so keep it light.

Heat a large nonstick or well‑seasoned stainless steel skillet over medium‑high heat and add the olive oil (why: a hot pan and a thin film of oil develop a Maillard crust that gives deep flavor and prevents sticking). Once the oil shimmers (about 1 minute), lay the tofu slices in a single layer without crowding. Let them sear undisturbed 2–3 minutes per side until golden brown and crisped at the edges — resist flipping too early so a crust forms.

Lower the heat to medium. Brush the top of each seared slice with a generous coating of the miso glaze (why: glazing while the tofu is hot allows the miso to warm and adhere). Cook 1 minute so the glaze sets, then flip and glaze the other side. Cook another 30–60 seconds — watch carefully because miso contains sugars and can burn; lower heat if the glaze darkens too quickly.

Finish the tofu (why: a little resting time helps set the glaze and redistribute juices). Transfer glazed slices to a plate and let rest 2 minutes while you toast the bread and assemble. If you like a bit more char, place the glazed slices under a very hot broiler for 30–60 seconds — but watch closely to avoid burning the miso.

Toast the sourdough slices until golden and warm (why: a sturdy, toasted base supports the tofu and keeps the toast from getting soggy). If you like, rub the warm toast with the cut side of the lemon or a very lightly oiled garlic clove for an aromatic lift.

Assemble the toasts (why: layering contrasts texture and flavor). On each slice of toast, arrange 2–3 tofu slices depending on size. Spoon a few quick‑pickled radish slices over the tofu, scatter pea shoots and thinly sliced spring onion, and finish with a sprinkle of toasted sesame seeds and a crack of black pepper. Serve with a lemon wedge to squeeze just before eating.

Serve immediately (why: the contrast between hot glazed tofu and cool pickles and fresh shoots is at its best right away). Encourage diners to squeeze the lemon over the whole toast — the acid livens the miso and ties the flavors together.