I have avoided tofu as unnecessary and likely not that healthy for years, but have seen a few things recently to make me reconsider. Also, I find myself wanting to add different textures and flavors. I came across this recipe in a mailer from Kroger. It looked interesting and not that complicated. This recipe marked the beginning of my love affair with both tofu and miso and I plan to explore both of these more. I might even get a tofu press.
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| This photo shows my first attempt. Even though I forget to add a light dusting of cornstarch on the tofu, it still turned out great. You can hardly see the carrots or the rice, but there were plenty of both. I really did enjoy this recipe. I might try "frying" the tofu in the air fryer next time. |
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| This is the photo from the Kroger site. |
The secret to this crisp tofu is to minimize moisture with a quick cornstarch coating and a little patience when it comes to pressing.
- 14 ounces extra firm tofu
- 1 tablespoon cornstarch
- 4 tablespoons vegetable oil, divided
- 1 ½ cups Private Selection™ Soy Miso Glaze Cooking Sauce, divided
- 1 bag (16 oz.) Private Selection™ Handpicked Broccoli Florets
- 1 medium carrot, julienned
- 1 tablespoon minced, fresh ginger
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 4 cups cooked rice
- 1 green onion, sliced
- 1 tablespoon sesame seeds
PREP - PRESS THE TOFU (takes one hour!)
Wrap the block of tofu in a clean tea towel then put it on a large plate with a lip.
Put something heavy such as a frying pan on top, weight it down further with cans and jars, and leave for at least an hour. The tofu will be about two-thirds its original thickness, and up to 100ml water will have been removed.
Hands On Cooking (about 20 minutes)
Cut into 1½” pieces and coat in cornstarch.
In large skillet over medium-high heat, add 2 tablespoons oil. Cook tofu 5 to 7 minutes per side, until browned and crisp. Transfer to bowl; coat with ¾ cup miso glaze. Cover.
In same skillet, add remaining 2 tablespoons oil and broccoli. Cover; cook 3 minutes. Add carrot; continue cooking, uncovered, 3 minutes. Add ginger, salt and pepper. Continue cooking 1 minute.
Divide rice evenly between 4 bowls. Top with broccoli-carrot mixture and tofu. Drizzle with remaining ¾ cup miso glaze. Garnish with green onion and sesame seeds. Refrigerate any leftovers.
