Crunchy Miso Glazed Tofu
Ingredients
- 1 packet high-protein tofu (or extra firm)
- 4 tablespoons soy sauce or tamari
- 2 tablespoons miso paste
- 3 tablespoons maple syrup
- 1 tablespoon sesame seed oil
- 1/2 tablespoon garlic, minced
- 1/4 cup nutritional yeast
- 3 tablespoons cornstarch
- 1/4–1/2 cup water
Preparation
Dice the tofu into 1-inch cubes and marinate for 30 minutes in 2 tbsp of soy sauce or tamari and 1 tbsp of maple syrup.
After 30 minutes, add nutritional yeast and 2 tbsp of cornstarch to coat the tofu. Use a small spatula to toss it and ensure it is evenly coated.
Air fry at 375°F (190°C) for 18-20 minutes (or until desired crispiness). Alternatively, you can bake at 400°F (200°C) for 15-20 minutes. Flip or toss the tofu halfway through cooking.
Set a pan on medium heat and add sesame seed oil. Once hot, add garlic and fry for 30 seconds.
Add the remaining soy sauce (2 tbsp), maple syrup (2 tbsp), miso paste, and 1/4 cup water to the pan. Let it simmer for 2-3 minutes.
Add 1 tbsp of cornstarch to the simmering sauce to help 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. The sauce should be thick and viscous but still slightly runny.
At this point, the tofu should be done cooking. If the tofu has reached your desired level of crispiness, add it to the pan and toss it in the sauce.
Serve the Crunchy Miso Glazed Tofu over rice and vegetables. Enjoy!
