Ingredients
-
1 block extra firm tofu (about 12 oz)
-
2 tbsp tamari or other soy sauce
-
1/2 cup water
-
1/4 cup reduced sodium soy sauce
-
1/4 cup low-sodium chicken broth
-
1/2 tsp grated ginger
-
1/2 tsp minced garlic
-
1/2 tsp freshly ground black pepper
-
1 tbsp sesame oil
-
2 tbsp chopped scallions
-
1/2 avocado, sliced into thin strips
Directions
Sub-Title: An easy vegan recipe that packs a punch!
Description: This delightful Japanese-inspired dish is perfect for those who love spice, tofu, and miso sauce. The combination of flavorful soybean paste, tangy miso broth, and creamy avocado makes for a delectable meal. It can be enjoyed on its own as a snack or served over rice for a complete meal.
Ingredients:
– 1 block extra firm tofu (about 12 oz)
– 2 tbsp tamari or other soy sauce
– 1/2 cup water
– 1/4 cup reduced sodium soy sauce
– 1/4 cup low-sodium chicken broth
– 1/2 tsp grated ginger
– 1/2 tsp minced garlic
– 1/2 tsp freshly ground black pepper
– 1 tbsp sesame oil
– 2 tbsp chopped scallions
– 1/2 avocado, sliced into thin strips
Instructions:
1. Cut the tofu into cubes. In a large bowl, combine the tofu, tamari, and water. Let marinate for at least 30 minutes, preferably overnight.
2. Meanwhile, whisk together the soy sauce, chicken broth, ginger, garlic, and black pepper until combined. Set aside.
3. Drain the tofu from the marinade, reserving the marinade.
4. In a medium nonstick skillet over medium heat, add the sesame oil and sautee the tofu cubes until they are golden brown, about 5 minutes per side. Remove them to a paper towel-lined plate.
5. Add the reserved marinade and remaining ingredients to the pan and cook for 5-10 minutes, stirring occasionally.
6. Stir in the cooked tofu and remove the pan from the heat.
7. Serve the spiced tofu with the miso sauce drizzled over top, along with the chopped scallions and avocado slices. Enjoy immediately or refrigerate leftovers for up to two days.
Difficulty Level: Easy
Servings: 4
Nutrition Facts:
Calories: 220 calories
Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 0mg
Dietary Fiber: 5g
Sugars: 3g
Protein: 10g
Time Needed: 1 hour 15 minutes
Note: If you use a pressure cooker, you may need to reduce the cooking times slightly. Additionally, if using gluten-free tofu, use a higher protein type like silken tofu or firm tofu.
Steps
|
1
Done
|
Cut the tofu into cubes. In a large bowl, combine the tofu, tamari, and water. Let marinate for at least 30 minutes, preferably overnight. |
|
2
Done
|
Meanwhile, whisk together the soy sauce, chicken broth, ginger, garlic, and black pepper until combined. Set aside. |
|
3
Done
|
Drain the tofu from the marinade, reserving the marinade. |
|
4
Done
|
In a medium nonstick skillet over medium heat, add the sesame oil and sautee the tofu cubes until they are golden brown, about 5 minutes per side. Remove them to a paper towel-lined plate. |
|
5
Done
|
Add the reserved marinade and remaining ingredients to the pan and cook for 5-10 minutes, stirring occasionally. |
|
6
Done
|
Stir in the cooked tofu and remove the pan from the heat. |
|
7
Done
|
Serve the spiced tofu with the miso sauce drizzled over top, along with the chopped scallions and avocado slices. Enjoy immediately or refrigerate leftovers for up to two days. |
