JAPANESE-STYLE TOFU

facebook share image   twitter share image   pinterest share image   E-Mail share image



Japanese-Style Tofu image

From the International Vegetarian Cookbook. Serve the tofu over steamed brown rice or use as a sandwich filling!

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 16m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb firm tofu, drained
1 tablespoon vegetable oil
1/2 teaspoon toasted sesame oil
1 tablespoon tamari
2 tablespoons rice vinegar
1 teaspoon grated fresh ginger
1/2 cup water or 1/2 cup vegetable broth
1 teaspoon miso (I used yellow miso)
1 scallion, sliced thinly
2 tablespoons fresh watercress leaves or 2 tablespoons fresh daikon sprouts
black sesame seed

Steps:

  • 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.

Nutrition Facts : Calories 81.9, Fat 6.4, SaturatedFat 1, Sodium 311.4, Carbohydrate 1.9, Fiber 0.7, Sugar 0.6, Protein 5.4

There are no comments yet!