Asian Pan Fried Tofu recipe | with Miso Ginger sauce

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lower in sodium and offers a milder flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein while seitan is often cheaper.

ginger

🥗Healthier: ginger powder

💰Cheaper: ground ginger

Ground ginger is a more affordable option for flavor.

Finely chop green onions and set aside in a small bowl.

Peel and grate about 1/2 teaspoon of ginger, setting it aside for the sauce.

Cut the tofu lengthwise, then into rectangles about 1/2 inch thick.

In a mixing bowl, combine 1 heaping tablespoon of white miso paste, 2-3 teaspoons of low sodium soy sauce, 1 teaspoon of honey, and the grated ginger. Mix until well blended.

Preheat a carbon steel non-stick pan over medium-low heat.

Coat the pan with grape seed oil.

Add the tofu pieces to the pan and fry for about 5 to 7 minutes until golden brown, flipping when they release easily from the pan.

Once the tofu is golden brown on both sides, add half of the miso ginger sauce on top and flip the tofu to coat with the sauce.

Add the remaining sauce on top of the tofu and gently stir-fry for about 2 to 3 minutes until the tofu is well coated and dark golden brown.

Turn off the heat and plate the tofu.

Sprinkle the olive oil-coated green onions on top and add a generous amount of sea salt.

Optionally, top with sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens