This tofu is happy because miso is it's best friend. This is a great, easy to make glaze for tofu, that is slightly salty (because of the miso) but oh so sweet (agave). I like to grill this up, and eat it on top of mashed potatoes, but as tofu always does, it would go great as a main 'meat' to any side dish. If you haven't tried miso yet, you should. There is tons of research that points to its nutritional benefits, as well as tons of food uses. It is one of those fridge items that can have a home beside any condiment (move over ketchup).
Ingredients (serves 6):
1 package of prepared, sliced tofu
1/4 cup miso
1/3 cup seasoned rice vinegar
1 tbsp tamari
2 tbsp agave nectar
1 tbsp olive oil
1 tbsp sesame oil
2 garlic cloves, minced
1 tsp minced fresh ginger
1/4 tsp cayenne pepper (optional)
1) Whisk together all of the glaze ingredients. Place tofu cutlets (6-8) in a glass baking dish, and pour glaze over-top, turning tofu to coat. Allow to marinade for at least 3 hours. You can either saute (4 minutes over medium heat, per side), grill (4 minutes per side), or bake (broil for 8 minutes, per side) the tofu to cook. Serve over rice, mashes potatoes, or on its own. Enjoy!
1 package of prepared, sliced tofu
1/4 cup miso
1/3 cup seasoned rice vinegar
1 tbsp tamari
2 tbsp agave nectar
1 tbsp olive oil
1 tbsp sesame oil
2 garlic cloves, minced
1 tsp minced fresh ginger
1/4 tsp cayenne pepper (optional)
1) Whisk together all of the glaze ingredients. Place tofu cutlets (6-8) in a glass baking dish, and pour glaze over-top, turning tofu to coat. Allow to marinade for at least 3 hours. You can either saute (4 minutes over medium heat, per side), grill (4 minutes per side), or bake (broil for 8 minutes, per side) the tofu to cook. Serve over rice, mashes potatoes, or on its own. Enjoy!
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