Crunchy Miso Glazed Tofu
Ingredients
- 1 packet high protein tofu (or extra firm)
- 4 tablespoon soy sauce or tamari
- 2 tablespoon miso paste
- 3 tablespoon maple syrup
- 1 tablespoon sesame seed oil
- 1/2 tablespoon garlic, minced
- 1/4 cup nutritional yeast
- 3 tablespoon corn starch
- 1/4–1/2 cup water
Preparation
Dice tofu into 1 inch cubes and marinate for 30 minutes in 2 tablespoons soy sauce or tamari and 1 tablespoon maple syrup.
After 30 minutes, add nutritional yeast and 2 tablespoons of corn starch to coat the tofu and use a small spatula to toss it evenly.
Air fry at 375 F for 18-20 minutes or until desired crispiness, or bake at 400 F for 15-20 minutes, and flip or toss halfway through cooking.
Set a pan on medium heat and add sesame seed oil, then once hot, add garlic and fry for 30 seconds.
Next, add the remaining 2 tablespoons soy sauce, 2 tablespoons maple syrup, miso paste, and 1/4 cup water, and let simmer for 2-3 minutes.
Add 1 tablespoon cornstarch to the simmering sauce to thicken, stir consistently for 1 minute until fully dissolved and the sauce begins to thicken.
Check the consistency of the sauce and add more water if desired, aiming for a thick and viscous but slightly runny texture.
Once the tofu is done cooking and has reached the desired crispiness, add it to the pan and toss it into the sauce.
Serve over rice and vegetables and enjoy.
