Sunday, March 25, 2012

Miso-Glazed Tofu, Skillet Edition

This is a great recipe for busy nights when you don't have time to prep a lot of ingredients or have things planned out in advance, and is also massively tasty, as well. It's kind-of like a lower-key version of agedashi toufu, with pan frying instead of deep frying. Miso-glazing is awesome; try it with salmon, too, for example.

I find tofu to be mysteriously filling and satisfying, lately...which is a good thing. I mean, I've liked tofu in its myriad forms since I was young; liking it is not the issue. Though, I guess when I eat tofu as my protein of a meal, I eat a half block, which is something like 7-8 oz., depending on the brand. That probably has something to do with it.

Oh, if you haven't had katsuobushi (bonito flakes; the pinkish flakes of dried fish on the tofu, pictured above) before, try picking some up and garnishing your hot tofu with it. The flakes will dance and sway in the heat released by the food.

Check out my recipe, below!

[UPDATE: see my refined and improved approaches to this dish here, and check out another method for miso-glazing--with a broiler--here.]

Miso-Glazed Tofu

1 block medium-firm tofu
~3 TBS cornstarch

1/2 cup dashi (or chicken stock if you can't find dashi. I use the instant powder kind of dashi, rather than making my own, for convenience.)
2 tsp white miso paste
2 tsp brown sugar
2 tsp soy sauce
2 tsp rice wine

1-2 TBS vegetable oil

katsuobushi (bonito flakes)
aonori flakes (seaweed)
green onions, slivered or minced

  1. Press tofu for about 10 minutes. Once excess fluid has been drained, cut into large blocks, roughly 2" x 1.5" x 1" (the exact dimensions aren't critical).
  2. Pat tofu dry and dust with cornstarch.
  3. While the tofu is being pressed, prepare the sauce. Simply whisk the dashi, miso, sugar, soy sauce, and rice wine together in a small bowl.
  4. Heat oil in skillet over medium-high heat until hot but not smoking. Arrange tofu blocks in skillet, broad-side down, and pan fry until lightly browned on both sides, several minutes each side.
  5. Pour miso sauce into the skillet, cover, turn heat down to medium, and simmer for several minutes.
  6. Remove lid, turn heat back up to medium-high, and begin spooning sauce over the tofu. Once the tops are well coated, flip the tofu and spoon sauce over the other side. Continue doing this until the sauce has reduced somewhat to a thicker consistency, such that it can coat a spoon but still run.
  7. Remove tofu from heat and arrange in a platter. Pour thickened sauce over tofu. Sprinkle katsuobushi (bonito flakes), aonori (seaweed) flakes, and slivered or minced green onions over the tofu and serve.


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