Pan-Fried Tofu with Greens and Miso Dressing

My first experience with tofu, very good. Why did I think that tofu was tasteless? It’s like egg-white omelet, but with crispy skin. Recipe adapted from

2 tbsp. miso (soybean paste)
2 tbsp. rice vinegar
1 tsp. finely grated fresh ginger
1 garlic clove
1 tsp. canola oil, divided
1 (14-ounce) package water-packed firm tofu, drained
2-3 cups salad greens (I used spinach, lettuce, carrot and cucumber)

Combine miso, vinegar, ginger and garlic in a small bowl; stir with a whisk.

Cut tofu block crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels.

Heat oil in a large nonstick skillet over medium-high heat. Add tofu slices to pan; sauté 4 minutes on each side or until golden. Remove from pan. I brush hot tofu with miso mixture.

Place 1 – 1 1/2 cup greens on each plates. Top each serving with 2-4 tofu slices and miso mixture.

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