Miso Ginger Tofu
Ultimate guide to making mouthwatering Miso Ginger Tofu. Elevate your vegan cuisine with the rich flavors of miso, zesty ginger, and perfectly cooked tofu.
Ingredients
- 1 block extra-firm tofu frozen and thawed
- 3 T white miso paste
- 2 T soy sauce or tamari
- 1 T rice vinegar
- 1 T maple syrup or agave nectar
- 1 T grated fresh ginger
- 1 clove garlic minced
- 1 T OO, sesame, or avocado oil
- Sesame seeds or hemp seeds (for garnish)
Instructions
- Press the thawed tofu to remove excess moisture. Slice the tofu into 1/2-inch thick rectangles or cubes.
- In a shallow dish, whisk together miso paste, soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, and sesame oil to create the marinade.
- Place the tofu slices in the marinade, ensuring that each piece is well coated. Cover the dish and refrigerate for at least 30 minutes, or overnight for maximum flavor.
- Heat a non-stick skillet or grill pan over medium heat. Remove the tofu from the marinade and shake off any excess. Reserve the marinade for basting.
- Cook the tofu for 3-4 minutes on each side, or until golden brown and crispy. Baste with the reserved marinade during cooking for extra flavor.
- Once the tofu is cooked through and caramelized, remove it from the heat and garnish with sliced green onions and toasted sesame seeds.
- Serve the miso ginger tofu hot with your favorite side dishes or incorporate it into stir-fries, salads, or rice bowls for a nutritious and satisfying meal.