Description
Discover the amazing flavors of Sticky Miso Tofu, a quick and easy vegan dish perfect for busy weeknights.
Ingredients
Scale
- 1 block Extra Firm Tofu (Pressed for at least 15 minutes)
- 2 tablespoons Miso Paste (Mild varieties like white or yellow recommended)
- 3 tablespoons Soy Sauce (Wheat-free tamari for gluten-free option)
- 2 tablespoons Mirin (Can substitute with sake and sugar)
- 1 tablespoon Brown Sugar (Coconut sugar works as a healthy alternative)
- 1 tablespoon Cornstarch (Arrowroot starch can be swapped)
- 2 tablespoons Cooking Oil (Essential for sautéing and baking)
Instructions
- Preheat your oven to 425°F (220°C).
- After pressing the tofu for at least 15 minutes, tear it into 1-inch chunks.
- In a mixing bowl, combine tofu with tamari, cooking oil, cornstarch, brown sugar, and mirin.
- Spread the coated tofu on a parchment-lined baking sheet and bake for 30 minutes, flipping halfway.
- Combine miso paste, brown sugar, tamari, and mirin in a bowl. Whisk until smooth and gradually whisk in warm water.
- Heat a skillet with cooking oil, sauté scallions, garlic, ginger, and chilies for 3-4 minutes.
- Add miso sauce to the skillet and thicken with cornstarch slurry, simmering for about 5 minutes.
- Add the baked tofu to the skillet, gently stirring to coat in the sauce.
- Serve over rice, quinoa, or in lettuce wraps with fresh greens.
Notes
- Use mild miso for a balanced flavor.
- Pressing tofu is crucial for achieving crispiness.
- Adjust spice level with more or less chilies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 0 mg