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.