From the International Vegetarian Cookbook. Serve the tofu over steamed brown rice or use as a sandwich filling!
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- 1/2 lb firm tofu, drained
- 1 tablespoon vegetable oil
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon tamari
- 2 tablespoons rice vinegar
- 1 teaspoon grated fresh ginger
- 1/2 cup water or 1/2 cup vegetable broth
- 1 teaspoon miso (I used yellow miso)
- 1 scallion, sliced thinly
- 2 tablespoons fresh watercress leaves or 2 tablespoons fresh daikon sprouts
- black sesame seed
- 1Cut the tofu into 4 rectangular pieces and remove the excess moisture by placing heavy pans directly on top of the tofu. Let stand about 20 minutes.
- 2Heat both oils up in a non-stick pan over medium heat. Fry the tofu on all sides to seal.
- 3Place the tofu on a serving platter.
- 4In a small saucepan over medium-high heat, combine the soy sauce, rice vinegar, ginger and water (or broth). Just before the mixture comes to a boil, whisk in the miso.
- 5Pour the sauce over the cooked tofu. Garnish with scallions, watercress or daikon sprouts, and the black sesame seeds.
- 6Can be served hot or at room temperature.
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Nutritional Facts for Japanese-Style Tofu
Serving Size: 1 (104 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 81.9
- Calories from Fat 57
- Total Fat 6.4 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 311.3 mg
- Total Carbohydrate 1.9 g
- Dietary Fiber 0.7 g
- Sugars 0.6 g
- Protein 5.3 g