Miso Tofu
Miso is a paste made from fermented soybeans, commonly used in Japanese cuisine to enhance flavor. There are several types of miso – dark, light, and yellow. Personally, I usually use dark miso because that’s what I can easily find near me, but you can use whichever type you have on hand. Light or dark miso is generally best for keeping a rich, balanced flavor.
I really love tofu, so I’m always finding new ways to prepare it. It’s an amazing source of protein, calcium, and various vitamins, and a perfect staple in vegan cooking. You can easily change its flavor or preparation style to keep things interesting in the kitchen. Besides this miso tofu recipe, you can also find more tofu recipes on the site, including a whole dedicated category!
200 g tofu
Sauce 1:
2 tbsp soy sauce
1 tbsp nutritional yeast
2 level tbsp cornstarch
Salt and black pepper
Sauce 2:
1/2 tsp garlic powder
1/2 tsp ground ginger
1 tsp maple syrup
2 tsp miso paste
1/4 cup water
1 tbsp white sesame seeds
Dry the tofu and cut it into cubes or triangles. In a bowl, mix the ingredients for the first sauce and coat the tofu on both sides.
Lightly grease a pan with olive oil and fry the tofu on both sides until golden. In the same bowl used for the first sauce, add the ingredients for the second sauce, mix well, and pour it into the pan once the tofu has browned. You can also add more water if you prefer a saucier consistency. Cook for a few more minutes over medium heat.
Notes:
- You can bake the tofu instead of frying it – about 10 minutes on each side.
- If you don’t have cornstarch, you can use tapioca starch instead.
- If you like stronger flavors, it’s recommended to marinate the tofu beforehand.
- Maple syrup can be replaced with agave syrup or 1/2 tsp coconut sugar.
