Hearty tofu steaks, crisp asparagus, and tender shiitakes come together for a … Heat miso, gochujang, apple cider vinegar, honey, ginger, garlic, and water in a medium saucepan over medium-low heat. Check out my Tofu Buying Guide for help with that. You can also cook this tofu in an air fryer. It’s best to press firm and extra firm tofu varieties. You can use soy sauce, but if you’d like to keep it gluten-free, here’s a wonderful alternative: Bragg Liquid Aminos. I did this for a number of years without issue until my cast iron tipped off of the tofu on day and landed on my new hardwood floor, denting it. Simply put, Miso Dengaku (味噌田楽) is a miso glazed dish, and popular ingredients for this recipe include tofu, eggplant, daikon, and konnyaku. When the tofu is done baking, remove it from the baking sheet and toss it in the miso glaze. Because of the high temp requirements for this recipe, I DO NOT recommend using parchment paper or a silicon baking sheet. Once the marinade is ready, place the tofu in with the marinade and stir to make sure the tofu cubes are coated. It’s noteworthy quality (aside from being a good source of vegan protein) is that it is excellent at absorbing the flavors its cooked in. The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice. (It’s also great on a salad!) See note on pressing tofu. I do want to emphasize though, that skipping this step altogether will likely lead to a disappointing outcome. Tofu never tasted so good! Rest assured though, if you are in this camp, there’s nothing to it. Home Pressing tofu releases this additional moisture. 2. This set is universally well-rated for the at-home chef and will get you a good, solid set of knives without totally breaking the bank. Popular ingredients include tofu, eggplant, daikon and konnyaku.This recipe calls for just tofu but you can use other ingredients as well. However, extra firm tofu holds up a bit better when baking or frying and is less likely to fall apart if you’re tossing it in a sauce. This Baked Tofu with a Miso Glaze recipe will make you a vegan faster that you can say “Meatless Monday.”  Plant-based newbies are often wondering how to cook tofu and this easy, tasty recipe is a great way to introduce it. I pressed my tofu by wrapping my tofu in a clean tower and topping it with a heavy cast iron skillet. Once the tofu is pressed, cut it into 1/2 inch slices and then 1/2 inch cubes. In fact, I’d wager that it will have you going full vegan faster that you can say “Meatless Monday.”  It’s sticky, sweet, salty and oh.so.delicious and it’s great as a meal with a side of rice and vegetables or as an accessory to a dish, like my Veggie Loaded Vegan Pho. To reheat, cook in a skillet, air fryer until, or microwave until heated through. While the tofu is pressing, place the chopped onion, garlic and one tablespoon olive oil together in a … This Miso Tofu offers the perfect marinade for tofu. This site uses Akismet to reduce spam. Continue cooking and tossing the tofu until the tofu is slightly browned. These aluminum baking sheets come highly recommended by the cooks who know best – Epicurious, Cooks Illustrated and Food & Wine. Too much and you’ll crush your tofu, making it impossible to cube it for even cooking. In a small bowl, whisk together the miso, tamari, and vinegar. Working in batches, fry until golden all over, about 3 minutes. In a flat-bottomed dish, mix together miso and orange juice, and add the Chinese five-spice. You’ll often see this version used in soups because it dissolves slightly, giving them a creamier texture. At Namely Marly we love celebrating life, creativity, healthy living and energetic days. I’m wondering, would this work to bake, instead of frying it? Come enjoy Marly’s amazing easy vegan recipes for yourself! Once baked, I removed it from the baking sheet and tossed it in the miso glaze. Here are the ingredients you’ll need for this recipe: The ingredients list is minimal: extra firm tofu, onion, garlic, olive oil, miso paste, and coconut aminos. Your email address will not be published. Silken tofu has the most moisture and has a “silkier” texture. Cut tofu into 1/2 inch thick pieces and dip into miso mixture until coated with a thin layer, reserving some of the mixture. I get so used to the aisles and rows I o through there and sometimes forget to “explore”. Rice vinegar is an ingredient but the instructions don’t say where and when to add it. Your email address will not be published. The good news is you can find it just about anywhere! I made this miso-glazed tofu into a low-carb vegan or keto vegan recipe because so many of us are looking to reduce carbs in our diets. If you are not worried about carbs, adding a tablespoon of agave nectar to the marinade can greatly enhance the flavors and the browning effect of the tofu. When tofu is too moist, it will create steam when baked (or spatter when fried). When you’re at the store, you may see extra firm, firm, soft and silken varieties. Pour remaining oil in skillet over medium to medium-high heat. To prepare the tofu glaze, place the miso paste in a cup and add 2 tbsp of boiling water. Down a broiler pan? Disclosure Policy. Cook tofu 5 to 7 minutes per side, until browned and crisp. Clean up is easy and it doesn’t take up much space. Remove the tofu pieces from the marinade and cook it until browned on all sides. Gently lay tofu pieces on covered cookie sheet. Add 1 tablespoon canola oil, swirl to coat pan and add tofu. 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