Miso Tofu Recipe
Marinate tofu in a miso-based paste, then grill, bake, or stir-fry for a rich, umami-packed dish - perfect for rice bowls or salads!
Servings: servings
Calories: 208kcal
Ingredients
Main Ingredients:
- 1 7-ounce package extra firm tofu, pressed and cut into medium dice
- 4 tablespoons vegetable oil
- ½ cup sliced white onion
- 1 ounce dried shiitake mushrooms soaked in hot water overnight and sliced
- 1 red bell pepper sliced
- 3 ounces baby bok choy ends removed and sliced in half lengthwise
For the Sauce:
- ½ tablespoon white miso paste
- 3 tablespoons teriyaki sauce
- 2 teaspoons ginger juice
- 2 teaspoons cornstarch
- 4 tablespoons water
Seasoning:
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
Prepare the Sauce:
- In a bowl, combine white miso paste, teriyaki sauce, ginger juice, cornstarch, and water. Mix well until fully incorporated. Set aside.
Cook the Tofu:
- Heat half of the vegetable oil in a skillet or pan over medium heat. Add the tofu and pan-fry until crispy on all sides. Remove and set aside.
Sauté the Vegetables:
- In the same skillet, heat the remaining oil. Sauté the white onion until translucent, then add the sliced shiitake mushrooms and cook for 1 minute.
Add Remaining Ingredients:
- Stir in the red bell pepper and fried tofu, cooking for 1 minute.
- Add the baby bok choy and stir-fry for another minute.
Add the Sauce:
- Pour the miso-teriyaki sauce mixture over the vegetables and tofu. Stir well to coat everything evenly. Stir-fry for an additional 30 seconds.
Season and Serve:
- Turn off the heat and season with salt and ground black pepper to taste.
- Serve immediately.
Serving: 153gCalories: 208kcalCarbohydrates: 14gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 791mgPotassium: 314mgFiber: 2gSugar: 5gVitamin A: 1881IUVitamin C: 49mgCalcium: 52mgIron: 1mg
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