Miso Garlic-Ginger Tofu will turn you into a tofu lover, if you’re not already. A long marinating time allows the flavors to become rich, deep and super delicious. It’s perfect with a side of Asian vegetables or a light salad. Forgive me in advance for bragging. When it comes to irresistible food, sometimes I just can’t help myself.
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.
So get ready for one of the best tofu recipes ever. If you’re not a tofu fan, I seriously think this recipe could turn you.
Three keys that make this tofu recipe so amazing . . . .
Removing the moisture from the tofu, using the best tofu marinade, and the long marinating time.
Removing the Moisture
- You should remove as much moisture as possible from the tofu. This is easily done with paper towels. (See instruction no. 1 below.) Doing this enables the tofu to better soak up the marinade, and will ensure crispness when it’s cooked.
Using the Best Tofu Marinade
The tofu marinade is made from a collection of super flavorful ingredients:
- Shiro miso paste – This is white-ish in color and it’s the most mild type of miso. Sometimes it’s called “sweet” or “mellow” miso.
- Ponzu sauce – This is a citrus based sauce that’s made with rice wine, rice vinegar, bonito fish flakes, and seaweed.
- Mirin – Mirin is a sweet rice wine.
- unseasoned rice vinegar – Rice vinegar is made from fermented rice.
- fresh ginger
- fresh garlic
- brown sugar
A Long Marinating Time
- The chunks of tofu sit in the gorgeous, quick and easy marinade, full of wonderful, aromatic flavors, for two days. Yes, two days! It’s important to do this to get the Miso Garlic-Ginger Tofu just right. And “just right” means allowing for the flavors to really seep their way into the tofu.
- It’s well worth the wait because once you bite into one of these beautifully caramelized chunks of tofu, you’ll notice how the flavors of the marinade go all the way through to the center.
Look at the beautifully browned edges.
The Miso Garlic-Ginger Tofu is not only caramelized to perfection, it’s also crispy along the edges, adding another texture to the dish.
Since I want to make all of you happy — just in case you love tofu, but don’t have the time to marinate this (which is the key, so don’t skip it or shorten the time!), here’s another yummy tofu recipe that’s quick to prepare.
Ginger-Garlic Vegetable Baked TofuBoth are different, and both are super delicious!
If you’re interested in the origins of tofu and its nutritional value, check this out.
I hope you love this Miso Garlic-Ginger Tofu, and that you too, will think it’s one of the best tofu recipes of all time.
(And thank you for bearing with my bragging!)
Miso Garlic and Ginger Tofu
- 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.
- In a small mixing bowl, use a whisk to blend the miso paste with ponzu sauce, Mirin, vinegar and honey.
- Then add the sugar, ginger and garlic. Mix until everything is completely blended in. Set aside.
- Now cut the tofu block into approximately 1-1/2-inch cubes.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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