If you’re a fan of tofu, you’ll love this delicious recipe for crispy miso tofu. The combination of the crispy exterior and the soft, flavorful interior makes this dish a hit. This high protein recipe can be enjoyed as a flavorful appetizer, a delicious addition to a stir-fry, or as a satisfying main course alongside your favorite sides.
Pressing the tofu
Pressing tofu is an essential step to improve its texture and enhance its ability to absorb flavors. Here’s a simple guide to pressing tofu:
- Prepare the Tofu: Remove the tofu from its packaging and drain any excess water.
- Wrap in Clean Kitchen Towels: Wrap the tofu block in a clean kitchen towel, or a few layers of paper towels, to absorb moisture.
- Place a Weight on Top: Place the wrapped tofu on a plate and place a heavy object, such as a cast iron skillet or a few books, on top of the tofu to press it.
- Let It Sit: Allow the tofu to press for at least 15-30 minutes, or preferably up to an hour for firmer results.
- Use the Pressed Tofu: Once the tofu is pressed, it’s ready to be cooked using your preferred method.
the crispiest tofu
In addition to gently pressing some of the moisture from the tofu, using cornstarch is the key to achieving the crispiest tofu. Coating the tofu with cornstarch always yields a wonderfully crisp exterior while maintaining a light, tender interior. If you prefer not to use cornstarch, rice flour is also an excellent alternative for achieving exceptionally crispy tofu pieces.
miso
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (a type of fungus) and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces, spreads, pickling, and soups. Miso adds a rich, savory flavor (umami) to dishes and is a key ingredient in many Japanese and East Asian recipes.
Red miso, also known as “aka miso,” undergoes a longer fermentation process than white miso, resulting in a stronger and more intense flavor. It has a deep and rich umami taste, making it ideal for hearty soups, stews, and marinades. On the other hand, white miso, or “shiro miso,” is fermented for a shorter period, leading to a milder and slightly sweeter flavor profile. It works well in lighter soups, dressings, and glazes.
Feel free to use whichever type of miso you like best for this Crispy Miso Tofu recipe.
Enjoy!
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Crispy Miso Tofu
Ingredients
- 1 package firm or extra firm tofu
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce
- 2 cloves garlic minced
- 1 inch piece of ginger minced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- ½ – 1 tablespoon gochujang or your favorite hot sauce
- ½ cup corn starch
- neutral tasting oil for frying the tofu
- 1 tablespoon hemp or sesame seeds
- 2 scallions (green onions) thinly sliced
Instructions
- Prepare the tofu by removing from its packaging and draining any excess water.Wrap the tofu block in a clean kitchen towel, or a few layers of paper towels, to absorb moisture.
- Place the wrapped tofu on a plate and place a heavy object, such as a cast iron skillet or a few books, on top of the tofu to press it.
- Allow the tofu to press for at least 15-30 minutes, or up to an hour for firmer results.Once the tofu is pressed, cut into bite sized pieces.
- In a bowl, whisk together the miso paste, soy sauce, maple syrup, minced ginger & garlic, rice vinegar, gochujang and sesame oil.
- Add the tofu cubes to the marinade, ensuring each piece is well coated. Allow the tofu to marinate for at least 30 minutes.
- After marinating, remove the tofu from the bowl and carefully toss each piece in cornstarch until evenly coated.
- Heat the oil in a large pan over medium-high heat. Once hot, add the tofu cubes and cook until they are golden and crispy on all sides.
- Once the tofu is crispy and golden, remove from the pan and place on a plate lined with paper towels to absorb any excess oil.
- Garnish with sesame seeds and chopped scallions if desired, and serve with your favorite dipping sauce or over a bed of rice.
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