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

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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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Reviews

  1. 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!
     
  2. 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.
     
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