Miso Butter Crispy Tofu

Miso Butter Crispy Tofu

Prep Time: 30 minutes

Cook Time: 20 minutes

Servings: 3 - 4

Ingredients:

• 1 block firm or extra firm tofu
• 1 tbsp cornstarch
• ½ tsp white pepper
• ½ tsp salt
• 2 tbsp white or yellow miso
• 3-4 tbsp unsalted butter, room temp
• 1 tbsp neutral oil
• ½ small yellow onion, chopped
• 3 garlic cloves, minced
• ½ tbsp fresh ground black pepper
• 1-2 tbsp rice wine vinegar

To serve

• Steamed rice
• Steamed or baked broccoli
• Chili crisp/chili oil

Directions:

1. Cut the block of tofu in half lengthwise. Place it between paper or cloth towels. Press the tofu with a skillet, weight, or plate for 20-30 minutes.
2. While the tofu is pressing, prepare the compound miso butter. In a small bowl, mix together the miso and room temperature butter until completely combined.
3. Remove the tofu from the press and cut into cubes. Place in a bowl or plate and season with the white pepper, salt, and cornstarch. Toss gently to evenly coat the tofu.
4. In a wok or large pan, heat the neutral oil over medium - high heat. Put the tofu in the pan gently, trying not to let the tofu squares touch. Cook the tofu in 2 batches if necessary.
5. Without disturbing, let the tofu cook for about 5-6 minutes, until the tofu has released from the pan and is golden brown. Repeat on the other side.
6. Remove from the pan onto a paper towel lined plate.
7. Turn the heat to low and add the compound miso butter to the same pan. Once melted, add in the garlic, onion, and black pepper. Continue to sauté cook until the miso has darkened in color and the alliums are aromatic.
8. Add the crispy tofu back into the pan. Toss and coat in the sauce. Remove from the heat.
9. Serve the miso butter tofu with rice, broccoli, and chili oil.