Shallot Marinated Tofu With Miso Dipping Sauce Recipes

SEARED TOFU WITH MISO SAUCE

Seared Tofu with Miso Sauce image

This basic tofu is delicious alone and with the miso sauce. But you have a host of other options as well: you can smother it with sautéed mushrooms or onions, you can put it in a sandwich with the works, or you can even slice it thinly then toss it with skinny udon noodles and peanut sauce. There are endless possibilities.

Provided by Deborah Madison

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound tofu, drained
Freshly ground black pepper, to taste
Sea salt, to taste
Soy sauce, to taste, Worcestershire sauce, steak sauce, or tamari will work
Miso Sauce, recipe follows
Scallions, slivered
Black sesame seeds, toasted, Several pinches
6 tablespoons white miso
2 teaspoons sugar, Or coconut sugar
1 tablespoon lemon, fresh, Meyer lemon, or Yuzu juice (or more to taste) work as well
2 tablespoons rice wine vinegar, Mirin

Steps:

Drain the tofu then slice it crosswise into 6 pieces. Heat a cast iron or non-stick skillet. Add the tofu, sprinkle with salt and pepper, and cook over medium-high heat until golden. At first it will twitch around as the water in the tofu turns to steam, but then it will settle down. (Note: Tofu has fat in it so it will brown without adding more oil.) Once the first side is browned, turn and cook the second side, around 10 minutes in all. Shake over a tablespoon or two of your sauce of choice (soy, tamari, Worcestershire), season with salt and pepper to taste, and immediately turn off the heat. You can move to Step 2 while the tofu cooks.
While the tofu is cooking, using a small saucepan, mix the miso with the sugar and lemon juice. Cook over low heat and cook while stirring until the sugar is dissolved and the mixture is bubbly, about a minute. Let it cook, then stir in the lemon zest and vinegar. Taste to make sure the mixture has enough lemon (if using Meyer lemon, you might want to add a little more juice).
Place the tofu on a plate. Spoon the sauce over the finished tofu and garnish with the scallions and sesame seeds.

SHALLOT-MARINATED TOFU WITH MISO DIPPING SAUCE

Shallot-Marinated Tofu with Miso Dipping Sauce image

Extra-firm tofu, cooked until crisp, can be a satisfying substitute for meat. For a complete meal, pair it with a serving of whole grains and a fruit or vegetable, as pictured here with quinoa and avocado.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Number Of Ingredients 16

Ingredients

1 container extra-firm tofu
3 tablespoons lemon juice
1 1/2 teaspoons grated lemon zest
3 tablespoons orange juice
3 tablespoons grapeseed oil
3 thinly sliced shallots
2 tablespoons finely shredded cilantro
1 teaspoon Dijon mustard
Salt and pepper
1/4 cup orange juice
1 tablespoon miso
2 tablespoons grapeseed oil
1 teaspoon grated ginger
1 teaspoon grated garlic
1 teaspoon rice vinegar
1/4 teaspoon kosher salt

Steps:

Slice tofu into 1/2-inch pieces. Place a double layer of paper towels on a baking sheet, and arrange tofu on towels. Top with double layer of paper towels and a baking sheet. Weight down with a few cans for 20 minutes.
Whisk together lemon juice, grated lemon zest, orange juice, grapeseed oil, thinly sliced shallots, finely shredded cilantro, and Dijon mustard. Season with salt and pepper.
Transfer tofu to a baking dish, and pour marinade over top. Refrigerate for 1 hour.
Remove tofu, scraping off excessmarinade, and set marinade aside.Heat a nonstick pan over mediumheat. Add tofu in a single layer andcook until crisp, about 6 minutes.Turn and cook the other side, 3 minutesmore. Remove from pan.
Add shallots and remaining marinade to the pan. Simmer until shallots are tender, about 6 minutes. Spoon over tofu and serve immediately with miso dipping sauce.
Miso Dipping Sauce:Whisk together orange juice, miso, grapeseed oil, grated ginger, grated garlic, rice vinegar, and kosher salt.

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