Japanese-Style Tofu
From the International Vegetarian Cookbook. Serve the tofu over steamed brown rice or use as a sandwich filling!
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INGREDIENTS
Nutrition- 1⁄2
- 1tablespoon vegetable oil
- 1⁄2teaspoon toasted sesame oil
- 1tablespoon tamari
- 2tablespoons rice vinegar
- 1teaspoon grated fresh ginger
- 1⁄2
- 1
- 1
- 2
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DIRECTIONS
- 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.
- Heat both oils up in a non-stick pan over medium heat. Fry the tofu on all sides to seal.
- Place the tofu on a serving platter.
- 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.
- Pour the sauce over the cooked tofu. Garnish with scallions, watercress or daikon sprouts, and the black sesame seeds.
- Can be served hot or at room temperature.
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