Crispy miso tofu

snacks
Crispy miso tofu

Ingredients

serves 2–4
  • 280g extra firm tofu, cubed
  • 1 tbsp miso paste
  • 2 tsp maple syrup
  • 2 tsp soy sauce
  • 2 tsp rice vinegar
  • 1 tsp sesame oil
  • ½ tsp fresh ginger, minced
  • 1 garlic clove, minced
  • 2 tsp water
  • 1 tbsp cornflour
  • 2 tsp sesame seeds, toasted

Directions

Cooking mode
  1. Place the tofu in a shallow dish.
  2. In a small bowl, whisk together the miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, ginger, garlic and water. Pour over the tofu, cover and transfer to the fridge for 2–12 hours.
  3. Preheat the oven to 200°C. Prepare a large baking tray. Drain off any excess marinade, then toss the tofu with the cornflour until lightly coated. Add to the baking tray and bake for 30–35 minutes, flipping halfway, until golden and crispy. Alternatively, cook in an air fryer for 15 minutes, flipping halfway, until golden and crispy.
  4. In a small pan, heat any leftover marinade for a few minutes until slightly thickened.
  5. Drizzle the leftover marinade over the tofu and top with toasted sesame seeds. Serve alongside salad, rice or roasted veggies.
Baker Beanie Author

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