Japanese-Style Tofu

Submitted by COOKGIRl

"From the International Vegetarian Cookbook. Serve the tofu over steamed brown rice or use as a sandwich filling!"

 

• Ready In: 16mins
• Ingredients: 11
• Serves: 4

ingredients

• 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

directions

1. Cut 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.
2. Heat both oils up in a non-stick pan over medium heat. Fry the tofu on all sides to seal.
3. Place the tofu on a serving platter.
4. In 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.
5. Pour the sauce over the cooked tofu. Garnish with scallions, watercress or daikon sprouts, and the black sesame seeds.
6. Can be served hot or at room temperature.

Reviews

[White Rose Child]

YUUMMM yum! What a great supper tonight! Wonderful flavor! I did change this quite a bit (and am posting my own version), but since it was a jumping-off point with great basic ingredients I'm giving it mega stars. Thanks for posting!

 

[PinkCherryBlossom]

This made a pleasant lught sauce. My only niggle with it is that the sauce has the consistency of water and didn't really flavour my tofu at all. I served mine on a bed of noodles but agree brown rice would be better. I don't think it's one I would make again myself but I would add some cornstarch to thicken the sauce up next time.