SEARED TOFU WITH MISO SAUCE
This basic tofu is delicious alone and with the miso sauce. But you have a host of other options as well: you can smother it with sautéed mushrooms or onions, you can put it in a sandwich with the works, or you can even slice it thinly then toss it with skinny udon noodles and peanut sauce. There are endless possibilities.
Provided by Deborah Madison
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Drain the tofu then slice it crosswise into 6 pieces. Heat a cast iron or non-stick skillet. Add the tofu, sprinkle with salt and pepper, and cook over medium-high heat until golden. At first it will twitch around as the water in the tofu turns to steam, but then it will settle down. (Note: Tofu has fat in it so it will brown without adding more oil.) Once the first side is browned, turn and cook the second side, around 10 minutes in all. Shake over a tablespoon or two of your sauce of choice (soy, tamari, Worcestershire), season with salt and pepper to taste, and immediately turn off the heat. You can move to Step 2 while the tofu cooks.
- While the tofu is cooking, using a small saucepan, mix the miso with the sugar and lemon juice. Cook over low heat and cook while stirring until the sugar is dissolved and the mixture is bubbly, about a minute. Let it cook, then stir in the lemon zest and vinegar. Taste to make sure the mixture has enough lemon (if using Meyer lemon, you might want to add a little more juice).
- Place the tofu on a plate. Spoon the sauce over the finished tofu and garnish with the scallions and sesame seeds.
TOFU DENGAKU (TOFU WITH MISO GLAZE)
A simple tofu recipe with a sweet and umami based glazed, broiled to perfection.
Provided by Caroline Phelps
Categories Tofu
Time 25m
Number Of Ingredients 11
Steps:
- Turn the oven to broil.
- Wrap tofu in paper towel and leave until paper towel has soaked through. Repeat a couple of times to remove excess water.
- Slice tofu in half in thickness and in 4 slices lengthwise.
- In a mixing bowl add red and white miso, soy sauce, mirin, sugar, sake, dashi and grated ginger and mix well.
- In a pan over high heat, add tofu slices and fry each side for about 2 minutes, until they are golden brown.
- Transfer the tofu onto a sheet tray and brush a good amount of mixed sauce on top of each slice.
- Broil for 3 1/2 to 4 minutes, until dark brown.
- Transfer to a plate and top with sesame seed and scallions. Serve.
Nutrition Facts : Calories 165 calories, Sugar 6.1 g, Sodium 298 mg, Fat 6.4 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 13.4 g, Fiber 2.3 g, Protein 12.7 g, Cholesterol 0.1 mg
SEARED MISO TOFU POKE BOWL
This delicious vegetarian Seared Miso Tofu Poke Bowl features seasoned wok-seared tofu, crisp veggies, and avocados, served over sticky white rice and drizzled with a tangy sweet miso ginger dressing.
Provided by Asian Caucasian
Categories Salads
Time 30m
Yield 4
Number Of Ingredients 24
Steps:
- You'll want to get as much moisture out of the tofu as possible. Take the block of tofu and wrap it tightly in a kitchen towel or paper towels for at least 30 minutes. (Or, use a tofu press to do the job!) Then, cut the tofu into two-inch cubes.
- Place the tofu cubes in a large mixing bowl and sprinkle with the salt, pepper, and chili powder. Toss to coat.
- Add 2 tablespoons of canola oil to a heavy wok or skillet pre-heated on medium high. Sear the tofu cubes until golden brown on all sides, flipping the cubes frequently, about 10 minutes.
- Remove the seared tofu from the wok and place on paper towels to drain. Keep warm.
Nutrition Facts : Calories 619 calories, Sugar 12.7 g, Sodium 342.1 mg, Fat 38.7 g, SaturatedFat 4.5 g, TransFat 0.1 g, Carbohydrate 55.6 g, Fiber 8.1 g, Protein 17.2 g, Cholesterol 0 mg
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