MISO MARINATED TOFU
This tofu is amazing that even my picky meat eater friends love it! Lots of flavor and very versatile...
Provided by Ashly1021
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place tofu in dish and splash with about 1-2 TBS soy sauce, then spread the marinade over tofu and let marinate overnight or for a day.
- When ready to make either brown on both sides in a pan sprayed with pam or bake in the oven until golden brown at 350.
Nutrition Facts : Calories 179.4, Fat 7.8, SaturatedFat 1.3, Sodium 248.1, Carbohydrate 26.5, Fiber 7.4, Sugar 12.2, Protein 9.4
MISO MARINATED TOFU STEAK
Steps:
- Miso marinade:
- Put the sake, lemongrass, ginger, and garlic in saucepot and bring to boil. Continue to boil for one minute to cook out alcohol. Whisk in sugar and miso paste. Cook over low heat for five minutes. Remove from pot and cool.
- Tofu Steak:
- Place the tofu steak in (cooled) marinade and set aside. Let marinate for at least one hour.
- Stir Fry Sauce:
- Prepare the stir fry sauce by combining all ingredients in a mixing bowl. Whisk together and set aside.
- Edamame Puree:
- Place cooked edamame beans in a blender with vegetable stock and puree until smooth. Pass through a fine meshed sieve and finish with salt and pepper.
- Tofu Steak Preparation:
- Remove the tofu steak from marinade and bread in Japanese panko breadcrumbs. Place the breaded tofu in a fryer set at 350 and fry for approximately two minutes, or until golden-brown. Set aside.
- Stir Fry:
- Over high heat in a medium saute pan add the soy oil. Next add the mushrooms and shishito peppers to the pan and saute until golden. Add 3 oz of stir fry sauce to pan and cook briefly until sauce reduces slightly and coats the mushrooms and peppers. Be careful not to over-reduce the sauce and burn it. Remove from heat.
RICE BOWL WITH OVEN-BAKED MISO TOFU
I use the same marinade for the peppers as I do for the tofu in this sweet and spicy mix of toppings. Kimchi is the main vegetable, but if you only want it as a condiment add another vegetable of your choice - steamed or blanched broccoli or greens, for example, or roasted squash, or anything else that floats your boat.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat each slice of tofu dry with paper towels.
- Whisk together the soy sauce, ginger, garlic, cayenne, honey or agave nectar, lime juice, miso, mirin, and oils. Pour into a dish that can accommodate all of the tofu slices in a single layer (such as a baking dish). Place the tofu slices in the marinade and turn them over. Leave to marinate for 15 minutes, turning once or twice. Transfer to the baking sheet. Add the peppers to the dish with the marinade and toss to coat thoroughly, then place on the baking sheet in a single layer.
- Place the baking sheet in the oven and roast for 15 to 20 minutes, turning the peppers once with tongs, until the edges of the tofu are just beginning to color and the marinade sets on the surface, and the peppers are sizzling and beginning to color on the edges. Remove from the heat.
- If desired, heat the kimchi in a small pan or saucepan. Spoon rice into 4 wide bowls or onto plates. Top with kimchi, tofu, and peppers. If desired, douse the rice with some of the remaining marinade from the tofu, and serve.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1148 milligrams, Sugar 7 grams
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.
BAKED MISO-GLAZED TOFU WITH WILD MUSHROOMS
Asian flavors suit mushrooms as well as the Mediterranean seasonings I usually work with. This Japanese-inspired miso glaze is used with both the tofu, as a glaze, and as a flavoring for the mushrooms. I used a mixed mushroom pack from Whole Foods for this, which included varieties of enokis and maitakes, with both thin and thick stems that had a nice meaty texture but weren't tough like shiitake stems. If salt is a concern, look for a lower-sodium miso, now available from a few companies.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- To make the miso glaze, combine mirin and sake or stock in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in miso and sugar. Whisk over medium heat until sugar has dissolved. Remove from heat and whisk in 1 teaspoon of sesame oil.
- If mushrooms have thick long stems, cut stems in half and then into 1/2-inch pieces. Separate all of the clumps of mushrooms into individual mushrooms. You can use the bottom of the clump. Cut into 1/2-inch pieces.
- Heat a wok or wide heavy skillet over high heat until a drop of water evaporates in a second. Add 1 tablespoon olive or grapeseed oil and mushrooms and sear without moving for 30 seconds, then stir-fry for 1 to 2 minutes, until they begin to sweat. Turn heat to medium and add garlic. Stir-fry 30 seconds, then add salt to taste and stir-fry until mushrooms are soft, 2 to 3 minutes. Add wine and stir-fry until it is no longer visible in the pan. Add 3 tablespoons of miso glaze, stir together and remove from heat.
- Heat oven to 375 degrees. Line a sheet pan with parchment. Transfer remaining glaze to a wide bowl and whisk in remaining sesame oil, cayenne, remaining grapeseed or peanut oil and soy sauce. Cut tofu into 8 to 10 slices and pat dry with paper towels. Dip each slice into miso glaze, making sure to coat both sides. Transfer to baking sheet. Bake 15 minutes, until edges are just beginning to color.
- Gently reheat mushrooms. Place a couple of slices of tofu on each plate, top with the mushrooms and serve.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 646 milligrams, Sugar 4 grams
MISO BAKED TOFU
Make and share this Miso Baked Tofu recipe from Food.com.
Provided by Cynna
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to broil or highest setting. Cover a cookie sheet with tin foil.
- Combine all ingredients except tofu and oil using blender or mixer. Slowly add oil and mix until smooth and creamy. Pour mixture into wide bowl or pan.
- Cut tofu into 1/2 inch thick pieces and dip into miso mixture until coated with a thin layer, reserving some of the mixture.
- Gently lay tofu pieces on covered cookie sheet. Broil 8-10 minutes until golden brown and slightly crisp.
- Remove from oven. Turn the pieces over and "baste" another layer of miso mixture over the pieces with a spoon.
- Broil 8-10 more minutes until browned and crisp.
- Sprinkle with sesame seeds if desired and enjoy!
Nutrition Facts : Calories 233.8, Fat 13, SaturatedFat 2.2, Sodium 1357, Carbohydrate 19.1, Fiber 2.5, Sugar 12, Protein 13.3
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- In a mixing bowl use a whisk to combine grated ginger, crushed garlic, extra virgin olive oil, sesame oil, chilli flakes, soy sauce, miso paste, and rice vinegar.
- Cut the tofu into small bite-sized cubes and toss them in the marinade. Transfer them in the fridge and allow to marinate for at least 30 minutes.
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