Get it!?! I called Big Dawg to get that tasty miso recipe so I could rub it all over my tofu and bake it in the oven. He didn't have one so I improvised:
1/3 c miso
~2 tbsp oil (I used grapeseed, it's all I had)
~2 tbsp apple cider vinegar (recipe called for rice, but alas...)
~2 tbsp soy milk
~2 tbsp bragg's
salt
honey
powdered ginger
garlic would have been good (but I didn't have any)
THESE ARE ALL APPROXIMATIONS as I just dumped a bunch of stuff in a bowl and got to mixin. I brushed this all over thinly sliced firm tofu then topped it off with some delicious nutritional yeast. I flipped 'em once after about 15-20 minutes at 450 (may require more or less time depending on how well you press the extra water outta yo' tofu), put on more miso, more nutritional yeast and added sesame seeds - let them cook for about 5 more minutes and voila, heaven! Then I exclaimed: YOUSO YUMMY, MISO TOFU. I even took a picture but I can't figure out how to upload it...?
Kelso, that looks good, here is the recipe I use to do mine, which i found online.
ReplyDelete1 container pressed firm tofu
1/3 cup miso
3 tbsp rice vinegar
3 tbsp sugar
2 tbsp soy milk
1 tsp ginger
1 tsp granulated garlic
3 tbsp water
2 tbsp soy sauce
2 tbsp oil (olive, sesame or vegetable)
dash of cayenne pepper (optional)
sesame seeds (optional)
Preparation:
Pre-heat oven to broil or highest setting. Cover a cookie sheet with tin foil. Combine all ingredients except tofu and oil using blender or mixer. Slowly add oil and mix until smooth and creamy. Pour mixture into wide bowl or pan. Cut tofu into 1/2 inch thick pieces and dip into miso mixture until coated with a thin layer, reserving some of the mixture. Gently lay tofu pieces on covered cookie sheet. Broil 8-10 minutes until golden brown and slightly crisp. Remove from oven. Turn the pieces over and "baste" another layer of miso mixture over the pieces with a spoon. Broil 8-10 more minutes until browned and crisp. Sprinkle with sesame seeds if desired and enjoy!