This is an incredibly easy marinade which imparts an authentically Japanese flavour. The perfect accompaniment to home made sushi and tempura. Neither of which are particularly easy and straightforward so it’s good that the tofu is. All are, however, sublime especially accompanied by the Japanese holy trinity of soya sauce, wasabi and pickled ginger.
- 1 block tofu, well pressed
- 3 tbsps sweet white miso
- 2 tbsps mirin
- 1 tsp soy sauce
Mix the marinade ingredients together and either put the whole thing in a microwave for 20 secs or warm gently on a hob. This isn’t essential but helps everything to mix well together.
Remove the tofu from the press from the Tofu Press and cut in half width-ways so you have 2 thin slabs. Cut each slab in half and then each half into triangles. Lay the triangles flat in the marinade, it’s quite thick so you might need to turn the triangles over with your hands to ensure they are well coated. Cover and leave in the fridge for at least 30 mins. You can leave for longer if you have time, even overnight, it’s only going to infuse the flavours even more.
Heat a small amount of grapeseed oil in a shallow frying pan. Add the marinated triangles a batch at a time, the marinade will stick to them so watch to make sure they don’t burn on the outside. Saying that, you want the coating crispy and caramelised so allow the triangles to colour before flipping them over. Remove from the pan and drain on kitchen paper.
These tasty triangles can be added to a noodle dish at the end, just chop up smaller and sprinkle on top with some sesame seeds and chopped spring onion. Shallow frying seals the marinade on the tofu so it keeps it’s shape and is good to bite.
This tofu is yum served cold the next day in a salad or wrap with an Eastern tone. For example, add 1/2 tsp sesame oil to your hummus and serve with spring onions, greens, bean sprouts, chopped cashews and a splash of Tamari.