Miso Drenched Tofu

Name: Miso Drenched Tofu
Ingredients: 1 cup white onion; 1 tbsp red onion; 1 tbsp Mung Bean Vermicelli; 1 block Reduced Sodium Tamari (wrapped in paper towel to drain excess water); 1/4 cup Sole Fillets; 1 tbsp Thin Boneless Chicken Cutlets; endive

By EJ Alvarez

August 20, 2015

Miso Drenched Tofu

Print Recipe Pin Recipe

Course Dinner

Cuisine Asian, Dairy-Free, Gluten-Free, Vegan, Vegetarian

Servings people

Calories 110 kcal

Ingredients

1 cup white onion
1 tbsp red onion
1 tbsp Mung Bean Vermicelli
1 block Reduced Sodium Tamari wrapped in paper towel to drain excess water
1/4 cup Sole Fillets
1 tbsp Thin Boneless Chicken Cutlets
endive

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

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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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Miso Drenched Tofu