Seared Tofu With Miso Sauce Recipes

SEARED TOFU WITH MISO SAUCE

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)

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.

SEARED MISO TOFU POKE BOWL

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.