Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Broiled Miso Tofu with Miso-Pickled Cucumbers
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- Level: Easy
- Total: 1 hr 5 min (includes marinating and pressing times)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 623
- Total Fat
- 12 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 1055 milligrams
- Carbohydrates
- 96 grams
- Dietary Fiber
- 4 grams
- Sugar
- 7 grams
- Protein
- 26 grams
Inspired by the iconic miso-marinated cod from Nobu, here we use tofu as a base to make an inspired healthy vegan version that’s paired with quick-pickled cucumbers and rice. The savory and sweet marinade is perfect for the “blank slate” nature of tofu and includes aromatics such as ginger and garlic. We highly recommend pressing the tofu first to make room for it to absorb the flavorful marinade, then tearing it by hand along the short sides to create a jagged surface for even more absorption. The recipe provides instructions for pressing the tofu using equipment you probably already have in your kitchen, but if you own a tofu press, feel free to use that instead.
- Level: Easy
- Total: 1 hr 5 min (includes marinating and pressing times)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 623
- Total Fat
- 12 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 1055 milligrams
- Carbohydrates
- 96 grams
- Dietary Fiber
- 4 grams
- Sugar
- 7 grams
- Protein
- 26 grams
Ingredients
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Directions
- Line a rimmed baking sheet with heavy-duty aluminum foil and place a wire rack on top. Wrap both blocks of tofu in a clean kitchen towel or paper towels and place on the wire rack. Place another baking sheet or flat tray on top and weigh it down with heavy cans. Let stand for about 20 minutes.
- Remove the cans and baking sheet from the tofu, then remove the tofu and wire rack from the bottom baking sheet. Discard any tofu water that has pooled on the baking sheet and wipe dry. Unwrap the tofu. Using your hands, carefully tear each tofu block along the center of the short sides into 2 thinner blocks (in the same way you’d tear apart an English muffin); it’s okay if the slabs are not entirely even. Transfer the tofu slabs to the same foil-lined baking sheet, arranging them jagged-side up and close together without touching. Set aside.
- Whisk the miso, sake, mirin, soy sauce, oil, ginger, garlic and 2 tablespoons of the rice vinegar in a medium bowl until smooth. Reserve 2 tablespoons of the miso marinade in a separate medium bowl. Spread the remaining miso marinade evenly over the tofu slabs and marinate at room temperature for at least 20 minutes (see Cook’s Note).
- Meanwhile, position an oven rack in the top third of the oven and preheat the broiler on high.
- Whisk the remaining 1/2 cup rice vinegar into the reserved 2 tablespoons marinade until smooth. Toss in the cucumbers until evenly combined; marinate until ready to serve.
- Broil the tofu, rotating the baking sheet halfway through, until charred in spots on top and the marinade darkens slightly, 5 to 7 minutes. Divide the tofu among 4 plates and add 1/2 cup of the rice to each plate. Scoop out the pickled cucumbers onto the plates using tongs or a slotted spoon, then spoon 1 tablespoon of the remaining miso dressing over each slab of tofu.
Cook’s Note
The tofu can be marinated up to overnight to absorb more of the miso flavor. Arrange the tofu with the marinade in a single layer in an airtight container or 9-by-13-inch baking dish wrapped in plastic wrap and refrigerate. Transfer the tofu and all of the marinade to the foil-lined rimmed baking sheet before broiling.
