How to make Crispy Miso Tofu

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lower in sodium and adds a different flavor profile.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot powder is a healthier thickening agent.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer similar crunch and nutrition.

Cut the block of firm tofu into bite-sized pieces.

Press the tofu for about 10 minutes between a towel with a cutting board on top and a heavy pan to remove excess moisture.

Add the pressed tofu to a bowl with some cornstarch and ginger powder and mix well.

Heat a layer of oil in a pan until hot enough for frying.

Test the oil by adding one tofu piece; if it bubbles around it, the oil is ready.

Fry the tofu pieces for about 10 minutes on medium heat, flipping them after about 5 minutes until crispy on all sides.

Remove the crispy tofu from the oil and let it drain on a kitchen paper towel.

In a separate pan, heat up sesame oil and chili oil, then add garlic and fry for about 30 seconds until fragrant.

Add red miso, sugar, soy sauce, and water to the garlic and mix well.

Simmer the sauce for about 2 to 3 minutes.

Stir in cornstarch while pouring it into the sauce to thicken, adjusting for desired thickness.

Add the crispy tofu to the sauce right before serving and mix gently.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens