Sticky Miso Tofu, extra saucy and packed with protein and umami-rich flavor
Sticky Miso Tofu, extra saucy and packed with protein and umami-rich flavor
by lnfinity
14 Comments
lnfinity
### Ingredients
**Tofu**
* 1, ~400g block extra firm tofu, pressed and drained * 1 1/2 tbsp avocado oil * 1 tbsp tamari * 1 tbsp cornstarch * 1 tbsp nutritional yeast or 1 extra tbsp cornstarch * 1/4 tsp white pepper * 1/4 tsp Chinese five spice, optional
**Sauce**
* 2 tsp yellow miso paste * 2 tbsp light brown sugar or coconut sugar * 2 tbsp tamari or coconut aminos * 2 tbsp mirin * 1/4 cup water * 2 tsp cornstarch * 2 tsp avocado oil for cooking * 2 scallions, thinly sliced with white and green portions separated * 2 cloves garlic, thinly sliced * 1 tsp ginger, grated * 1 Fresno chili pepper or jalapeno pepper, thinly sliced
### Instructions
1. Preheat oven to 425F. Take your pressed tofu and tear it into 1 inch chunks with your hands into a large bowl. Drizzle with the tamari and avocado oil, then evenly sprinkle the cornstarch, nutritional yeast, white pepper and five spice over top. Toss the tofu to evenly coat.
2. Spread the tofu in an even layer on a baking tray and place in the oven to bake for 30 minutes, flipping halfway.
3. Meanwhile, in a measuring cup add the miso paste, sugar, tamari, and mirin. With a spoon lightly mash the mixture together. Add the water and vigorously whisk together until smooth. In a separate small bowl combine the cornstarch with 2 tbsp of water, whisking well until smooth.
4. Heat up a skillet with cooking oil over medium heat. Once the oil is hot, add the white portion of the scallions, garlic, ginger and the chilies and sauté until fragrant.
5. Pour the miso sauce into the pan and stir well into the aromatics until it starts to simmer. Pour in the cornstarch, turn the heat low then continue to stir for about 5 mins or until the sauce begins to thicken to your liking.
6. Stir in the tofu and coat with the sauce. Serve garnished with remaining scallions and enjoy as desired.
Potential first time tofu buyer, what should I look for/be aware of with regards to tofu? Certain styles, textures, types? Looking to utilize it in similar ways to this video, mainly fried/baked.
nix-xon
This looks really good, apart from the tofu. I might try this with some chicken
IKissedAGirlOnce
I’m relatively new to tofu and have only pan fried it so far. How does the texture and taste of baked tofu compare?
elferrydavid
I still don’t know where the heat to heat the pan comes from….
ImaginaryCheetah
“we’re gonna season this soybean [tofu] with some soybean [miso], and some soybean [tamari].”
this looks tasty 🙂 how long do you press before you can tear the tofu like that ?
lakija
That random block of tofu I haven’t used is calling my name
Funny--Bunny
I’m gonna replace the tofu with chicken
[deleted]
[deleted]
OG_Alleszocker
Uncle Roger gonna put his leg down from chair for you tearing the tofu apart
ohver9k
What can I substitute for the hot peppers, I don’t really eat spicy food.
TheDini81
Unrelated but please get rid of that glass cutting board. You will absolutely wreck the edges of your knives with that.
14 Comments
### Ingredients
**Tofu**
* 1, ~400g block extra firm tofu, pressed and drained
* 1 1/2 tbsp avocado oil
* 1 tbsp tamari
* 1 tbsp cornstarch
* 1 tbsp nutritional yeast or 1 extra tbsp cornstarch
* 1/4 tsp white pepper
* 1/4 tsp Chinese five spice, optional
**Sauce**
* 2 tsp yellow miso paste
* 2 tbsp light brown sugar or coconut sugar
* 2 tbsp tamari or coconut aminos
* 2 tbsp mirin
* 1/4 cup water
* 2 tsp cornstarch
* 2 tsp avocado oil for cooking
* 2 scallions, thinly sliced with white and green portions separated
* 2 cloves garlic, thinly sliced
* 1 tsp ginger, grated
* 1 Fresno chili pepper or jalapeno pepper, thinly sliced
### Instructions
1. Preheat oven to 425F. Take your pressed tofu and tear it into 1 inch chunks with your hands into a large bowl. Drizzle with the tamari and avocado oil, then evenly sprinkle the cornstarch, nutritional yeast, white pepper and five spice over top. Toss the tofu to evenly coat.
2. Spread the tofu in an even layer on a baking tray and place in the oven to bake for 30 minutes, flipping halfway.
3. Meanwhile, in a measuring cup add the miso paste, sugar, tamari, and mirin. With a spoon lightly mash the mixture together. Add the water and vigorously whisk together until smooth. In a separate small bowl combine the cornstarch with 2 tbsp of water, whisking well until smooth.
4. Heat up a skillet with cooking oil over medium heat. Once the oil is hot, add the white portion of the scallions, garlic, ginger and the chilies and sauté until fragrant.
5. Pour the miso sauce into the pan and stir well into the aromatics until it starts to simmer. Pour in the cornstarch, turn the heat low then continue to stir for about 5 mins or until the sauce begins to thicken to your liking.
6. Stir in the tofu and coat with the sauce. Serve garnished with remaining scallions and enjoy as desired.
[Source](https://www.instagram.com/reel/CsABQPapIVU/)
Looks very nice, will probably try one day.
This is more difficult to say than Arnold Palmer.
Potential first time tofu buyer, what should I look for/be aware of with regards to tofu? Certain styles, textures, types? Looking to utilize it in similar ways to this video, mainly fried/baked.
This looks really good, apart from the tofu. I might try this with some chicken
I’m relatively new to tofu and have only pan fried it so far. How does the texture and taste of baked tofu compare?
I still don’t know where the heat to heat the pan comes from….
“we’re gonna season this soybean [tofu] with some soybean [miso], and some soybean [tamari].”
this looks tasty 🙂 how long do you press before you can tear the tofu like that ?
That random block of tofu I haven’t used is calling my name
I’m gonna replace the tofu with chicken
[deleted]
Uncle Roger gonna put his leg down from chair for you tearing the tofu apart
What can I substitute for the hot peppers, I don’t really eat spicy food.
Unrelated but please get rid of that glass cutting board. You will absolutely wreck the edges of your knives with that.
Recipe looks great though