Miso broiled tofu. These three words convey everything you need to know about the dish. Starting with the last word tofu, it’s the one protein I always stock which can take on a multitude of flavors. Next, the flavoring agent is miso. More about that later. Lastly, the method of cooking is a quick broil in the oven (or on the grill) for a couple minutes. There you have it. A weekday meal is at hand with very few steps and ingredients.
I choose the extra-firm tofu as opposed to the soft or merely firm ones. The firmer the texture, the faster it is to get most of the moisture out. And it’s less cumbersome to cut the tofu into smaller pieces. In fact, any kind of tofu works. The extra-firm tofu just gets the job done quicker and easier.
The next step is to prepare the soy-based marinade. You whisk together sugar, miso, soy sauce, rice vinegar, oil and cayenne until smooth. This mixture gives you the perfect balance of sweet, salt, fat and heat. Have it in your back pocket, or double or triple the recipe amount. In no time, you’ll be rolling out dishes like the Nobu-inspired black cod — my all-time favorite fish dish. Full of umami and so incredibly easy to put together. Furthermore, there is no waste since the leftover marinade becomes the glaze and the sauce.
The dish is done after a few minutes under the broiler. Be watchful. Turn the tofu pieces so that each is evenly crisped. Drizzle the sauce over them. I like serving the miso broiled tofu over a bed of arugula or any salad greens. This dish is so versatile; you may serve it for breakfast, lunch or as a main for dinner.
Miso Broiled Tofu
Ingredients
- 2(14-ounce) blocks extrafirm tofu, sliced lengthwise 1-inch-thick
- 2tablespoons brown sugar (light or dark)
- 2tablespoons white miso paste
- 2tablespoons soy sauce
- 2tablespoons rice vinegar
- 1tablespoon vegetable oil
- ¼ to ½teaspoon ground cayenne
Instructions
Arrange tofu slices on a clean kitchen towel or paper towels. Cover with another kitchen towel (or paper towels), and place a flat cutting board or sheet pan on top. Stack a few cans or a skillet on top to weigh it down. Let tofu drain for 15 to 45 minutes.
Meanwhile, in a large bowl, stir together the sugar, miso, soy sauce, rice vinegar, oil and cayenne until smooth. Tear the tofu into bite-size pieces (about 1 inch), and add to the miso mixture. Stir gently to coat. You can cook the tofu right away, or cover and refrigerate to marinate for up to 24 hours.
When you’re ready to cook, arrange a rack about 6 inches from the broiler and heat broiler to high. Line a sheet pan with aluminum foil. Remove the tofu from the marinade and arrange on the sheet pan. Reserve marinade.
Broil, flipping occasionally through with a spatula, until browned and crisp, 10 to 15 minutes total. (Broilers have hot spots, so check the tofu periodically and rotate the pan and tofu as needed so everything crisps.) Drizzle with the reserved marinade.
Notes
https://cooking.nytimes.com/recipes/1025236-miso-broiled-tofu
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