We'd gotten some miso I wanted to try and we had quite a bit of tofu, so I figured we could combine the two and make some Miso Tofu. This miso sauce tastes unique and flavorful. It's also super easy - just mix and bake!
Miso is a thick paste, similar to doujiang, made by fermenting soybeans with koji. Koji forms when fermenting rice, barley, other grains, or soybeans with kojikin. (Confused yet? :P) Although flavors vary depending on the specific materials and fermentation processes, there are two main types of miso, red (akamiso) and white (shiromiso). The eastern Kanto region, including Tokyo, generally prefer the red, whereas the western Kansai region, including Osaka, Kyoto, and Kobe prefer the white. Most widely produced is the white miso, made by fermenting rice and barley with soybeans for a relatively short time, resulting in a sweeter miso. On the other hand, red miso ferments longer, at least 1 year, and it's saltier with more umami flavor. The darker color of red miso results from the Maillard reaction. Miso also played an important nutritional role in feudal Japan since it has not only a high protein content, but it's also rich in vitamins and minerals.
Yield: 4 servings
|1 pound||2 blocks||tofu, sliced into sticks|
|1/4 cup||miso||I used a combination of red and white, but I'd recommend using all white.|
|1 teaspoon||ginger, grated|
|1 teaspoon||1 clove||garlic, minced|
|1 tablespoon||soy sauce|
|1 tablespoon||sesame oil|
|1 teaspoon||chili pepper flakes|
|1. Gather all materials.|
|2. Whisk together miso, vinegar, sugar, ginger, garlic, soy sauce, sesame oil, and chili pepper flakes. Add in some water if needed. Marinate tofu in sauce. (optional)|
|3. Bake at 350F for 10 minutes. Flip over and bake for additional 10 minutes.|