Miso Garlic and Ginger Tofu Recipe

Forgive me in advance for bragging.

This is by far the most delicious, scrumptious tofu I’ve ever tasted.  We’re talking crazy good, can’t-stop-eating-it good, super-sad-when-it’s-gone good.

These chunks of tofu sit in a gorgeous, quick and easy marinade, full of wonderful, aromatic flavors, for two days.  Yes, two days!

And it’s well worth the wait because once you bite into one of these beautifully caramelized chunks of tofu, you’ll realize that the flavors of the marinade go all the way through to the center.

It’s unbelievable, and I want you to share it with friends and family this weekend.

Miso Garlic and Ginger Tofu

Prep Time: 48 hours

Yield: Serves 2

Please read the recipe instructions before beginning. This dish marinates for 48 house -- however, the active work time is only about 15 minutes.

Recipe

1 (1-pound) extra firm tofu block

1/4 cup Shiro miso paste (white-yellow miso)

1/3 cup ponzu sauce

2 tablespoons Mirin (Japanese sweet rice wine)

1 tablespoon rice vinegar

2 tablespoons honey

3 tablespoons golden brown sugar

1 tablespoon freshly grated ginger pulp

1 tablespoon freshly grated garlic pulp

Grape seed or vegetable oil for the pan

  1. Remove the tofu from the package and set it on two layers of paper towels. Then take another paper towel and press all sides of the tofu block to remove as much moisture as possible. Do this gently so you don't break the block at all. Set aside.
  2. In a small mixing bowl, use a whisk to blend the miso paste with ponzu sauce, Mirin, vinegar and honey.
  3. Then add the sugar, ginger and garlic. Mix until everything is completely blended in. Set aside.
  4. Now cut the tofu block into approximately 1-1/2-inch cubes.
  5. Pour the marinade into a small baking dish -- one large enough to hold all of the tofu, but small enough so that the marinade isn't too shallow.
  6. Add the tofu cubes and make sure they're covered with the marinade. If a portion of the cubes isn't in the marinade, don't worry.
  7. Cover with plastic wrap and let the tofu marinate in the refrigerator for 48 hours. If there is a portion of the tofu that isn't fully in the marinade -- turn them over about half way through the marinating process.
  8. After the marinating time, cover a large plate with a paper towel and set aside. Then coat the bottom of a large sauté pan with the oil. Turn the heat to medium-high and let the pan preheat.
  9. Once the pan is very hot, add the marinated tofu cubes, one at a time to be sure they don't break. (I use my fingers to do this.) Stand back a bit as the oil will splatter.
  10. Sear each side of the cubes. Use a small flat-bottomed spatula to flip them. Once each side is very nicely browned, set them on the paper towel-lined plate to drain. Don't worry if the edges are charred a tiny bit -- this adds well to the overall flavor.
http://cookingontheweekends.com/2013/03/miso-garlic-and-ginger-tofu-recipe/

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Comments

  1. says

    Those look SO GOOD. I found this post from Wheat-Free Meat-Free and can’t wait to try out this marinade. I like tofu best when frozen and then thawed and pressed (for extra chewiness); do you ever do this? If yes, do you think it should be marinaded and then frozen, or frozen and then marinaded? Decisions, decisions!

    • valentina says

      Hi Molly,
      I haven’t done this freezing method before, but I definitely think you should marinate it after you freeze it, making sure it’s completely thawed first. I hope you enjoy it! Thanks for checking out my site and recipes. :-) ~ Valentina

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