Ingredients
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1/2
-
1
-
1/2
-
1
-
2
-
1
-
1/2
-
1
-
1
-
2
-
-
-
-
-
Directions
Japanese-Style Tofu, From the International Vegetarian Cookbook Serve the tofu over steamed brown rice or use as a sandwich filling!, YUUMMM yum! What a great supper tonight! Wonderful flavor! I did change this quite a bit (and am posting my own version), but since it was a jumping-off point with great basic ingredients I’m giving it mega stars Thanks for posting!, This made a pleasant lught sauce My only niggle with it is that the sauce has the consistency of water and didn’t really flavour my tofu at all I served mine on a bed of noodles but agree brown rice would be better I don’t think it’s one I would make again myself but I would add some cornstarch to thicken the sauce up next time
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Steps
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1
Done
|
Cut the Tofu Into 4 Rectangular Pieces and Remove the Excess Moisture by Placing Heavy Pans Directly on Top of the Tofu. Let Stand About 20 Minutes. |
|
2
Done
|
Heat Both Oils Up in a Non-Stick Pan Over Medium Heat. Fry the Tofu on All Sides to Seal. |
|
3
Done
|
Place the Tofu on a Serving Platter. |
|
4
Done
|
in a Small Saucepan Over Medium-High Heat, Combine the Soy Sauce, Rice Vinegar, Ginger and Water (or Broth). Just Before the Mixture Comes to a Boil, Whisk in the Miso. |
|
5
Done
|
Pour the Sauce Over the Cooked Tofu. Garnish With Scallions, Watercress or Daikon Sprouts, and the Black Sesame Seeds. |
|
6
Done
|
Can Be Served Hot or at Room Temperature. |
