Morning!
How was your weekend?
Did you eat a crap ton last night?
Me too.
We seriously need to eating something healthy today, or at least I do.
Remember last week when I made that killer miso paste to go over pan-seared salmon and I went on and on about how delicious and amazing and fabulous it was?
WELL.
Once, I made it and put it on tofu, too.
The same sauce. On tofu.
The process was slightly different - I grilled the tofu in a combo of canola and sesame oil (1 tablespoon of each) until it was really crispy on each side, for about 7 minutes on each side. THEN I added the miso sauce to the top side, and served it with green beans and rice.
Simple, easy, and delicious. And, I'll tell you about the beans up next.
Shannon says
Oh, we'll definitely do this. I wonder what it would be like with tamarind (tangy) type sauce on it.
We keep both miso and tofu in the fridge. Making tofu now every 4-5 days, it's such a hit in this house with four kids, in miso soup, green curry stew, sauteed with greens and teriyaki, so much more. (http://wp.me/p28k6D-RP)
funnyloveblog says
I think the tang would be great. Let me know how it turns out!
PepperBento says
Wow! I absolutely LOVE how crispy these pieces are!
7 minutes on each side you say? 😉
funnyloveblog says
Depends on the oil you use and stove temp. Sometimes I turn the heat down and let it go even longer!