Plant Based

Sticky Miso Tofu

Name: Sticky Miso Tofu
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1, ~400g block extra firm tofu, pressed and drained for at least 15 minutes; 1 1/2 tbsp avocado oil; 1 tbsp tamari; 1 tbsp cornstarch; 1 tbsp nutritional yeast or 1 extra tbsp cornstarch; 1/4 tsp white pepper; 1/4 tsp Chinese five spice, optional; 2 tsp yellow miso paste; 2 tbsp light brown sugar or coconut sugar; 2 tbsp tamari or coconut aminos; 2 tbsp mirin; 1/4 cup water; 2 tsp cornstarch; 2 tsp avocado oil for cooking; 2 scallions, thinly sliced with white and green portions separated; 2 cloves garlic, thinly sliced; 1 tsp ginger, grated; 1 Fresno chili pepper or jalapeno pepper, thinly sliced

4 servings

servings

15 minutes

active time

50 minutes

total time

Start Cooking

Ingredients

1, ~400g block extra firm tofu, pressed and drained for at least 15 minutes

1 1/2 tbsp avocado oil

1 tbsp tamari

1 tbsp cornstarch

1 tbsp nutritional yeast or 1 extra tbsp cornstarch

1/4 tsp white pepper

1/4 tsp Chinese five spice, optional

2 tsp yellow miso paste

2 tbsp light brown sugar or coconut sugar

2 tbsp tamari or coconut aminos

2 tbsp mirin

1/4 cup water

2 tsp cornstarch

2 tsp avocado oil for cooking

2 scallions, thinly sliced with white and green portions separated

2 cloves garlic, thinly sliced

1 tsp ginger, grated

1 Fresno chili pepper or jalapeno pepper, thinly sliced

Directions

Preheat oven to 425F. Take your pressed tofu and tear it into 1 inch chunks with your hands into a large container or bowl. Drizzle with the tamari and avocado oil, then evenly sprinkle the cornstarch, nutritional yeast, white pepper and five spice over top. Toss the tofu in the mixture to evenly coat.

Spread the seasoned tofu in an even layer on a parchment lined baking tray and place in the oven to bake for 30 minutes, flipping half way.

Meanwhile, in a measuring cup add the miso paste, sugar, tamari, and mirin. With a spoon lightly mash the mixture together to break up the miso and smooth out any lumps. Add the water and vigorously whisk together until smooth. In a separate small bowl combine the cornstarch with 2 tbsp of water, whisking well until smooth.

Heat up a medium-sized skillet with cooking oil over medium heat. Once the oil is hot, add the white portion of the scallions, garlic, ginger and the chilies. Sauté for 2 minutes or until the garlic is both fragrant and starting to become golden.

Pour the miso sauce into the pan and stir well into the aromatics until it starts to lightly simmer. Pour in the cornstarch, turn the heat down low then continue to stir for about 5 minutes or until the sauce begins to thicken to your liking.

Stir in the tofu, making sure that it coats the tofu entirely then remove from heat. Serve your tofu garnished with the remaining scallions and enjoy.