Amber's Japan-Style Tofu Meal

“This is my own version of Japanese-Style Tofu. I changed it quite a bit and enjoyed so much that I must post it, at least for myself to remember! Suppers don't get much easier (or healthier) than this :)”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 lb firm tofu, frozen and thawed (you don't have to do this, but it will help the tofu soak up more flavor)
  • MARINADE
  • 1 tablespoon tamari
  • 2 tablespoons rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons water
  • 2 tablespoons tomato juice (I use low-sodium V8)
  • 12 tablespoon vegetable oil
  • 3 cups quinoa (about 2/3 cup uncooked will yield this amount, use 1-1/3 cups of water)
  • 4 cups green beans (I had a combination, or any other steamed vegetables you like, or salad...) or 4 cups yellow wax beans (I had a combination, or any other steamed vegetables you like, or salad...)
  • SAUCE
  • 1 tablespoon tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons water
  • 2 tablespoons tomato juice (I use low-sodium V8)
  • 1 teaspoon miso, a bit generous (I use dark-colored rice, or kome, miso)
  • 1 teaspoon cornstarch
  • TO SERVE (optional)
  • 1 scallion, thinly sliced
  • 2 tablespoons alfalfa sprouts (or other sprouts)

Directions

  1. Slice the tofu into 4 horizontal slabs. Gently press them between a tea towel to remove some of their moisture. Then slice into strips.
  2. Stir together the marinade ingredients in a shallow dish. Add the tofu strips, and flip gently (a wooden utensil works well) to coat. Let marinate for 20 minutes- 1 hour.
  3. Meanwhile, cook your quinoa, and let it rest, partially covered, off the heat when it's done.
  4. When the quinoa is cooked, you can also start steaming the beans and preparing the tofu:.
  5. Whisk everything for the sauce, EXCEPT the miso, in a small saucepan.
  6. Heat the oil in a frying pan over medium heat. Drain any extra marinade from the tofu strips, transfer them to the pan and fry till golden-brown. Set aside.
  7. Add the reserved marinade to the pan with the sauce ingredients and place it over medium heat. Quickly bring to a boil, whisking well to remove lumps of cornstarch. After it cooks for two minutes, remove from heat and stir in the miso.
  8. To serve, arrange 4 tofu strips on a bed of quinoa on each plate. Spoon sauce over top, and sprinkle with scallion and sprouts. Divvy up the beans on the side, and serve. Hope you enjoy!

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