Miso Drenched Tofu
By Lisa Shanken
August 20, 2015
Miso Drenched Tofu
Ingredients
- 1 cup water
- 1 tbsp Light Yellow Miso
- 1 tbsp low sodium tamari
- 1 block firm tofu wrapped in paper towel to drain excess water
- 1/4 cup Corn Starch
- 1 tbsp Peanut Oil
- salt and pepper
Instructions
- Bring water to a boil in a small sauce pan. Add miso and tamari, cover, and remove from heat and let sit 10 minutes, creating a broth.
- Cut tofu into large rectangular pieces. Spread corn starch on a large plate and mix with salt and pepper.
- Place tofu on the corn starch so that it sticks.
- Flip the tofu over, dusting the corn starch off with your finger so that only a thin layer is left on the tofu. Repeat on the other side of the tofu.
- Heat peanut oil in a large skillet. Once heated, add the tofu and cook for 5 minutes.
- Flip the tofu in the skillet and cook for another 5 minutes, creating a light crust on both sides of the tofu.
- Drain any excess oil on the tofu by transferring it to a paper towel, and then immediately transfer the tofu into a small bowl.
- Cover with about 1/4 cup of the broth and are immediately.
Notes
Nutrition
Sodium: 414mgCalcium: 40mgSugar: 1gFiber: 0.3gPotassium: 29mgCalories: 110kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 2gSaturated Fat: 1gFat: 5gProtein: 3gCarbohydrates: 14gIron: 0.5mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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