A Quick Lunch, Miso-Soy Marinated Fried Tofu

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When it’s finals week, it becomes easy to forget your basic needs and difficult to peel away from the books – at least, during the 24-hour countdown before an exam. Sometimes, though, you have to remember to feed yourself. I mean, you should generally always remember, but I’m talking about during those last hours when all you want to do is cram as much knowledge into your brain before heading out to face the enemy your final exam. So when it finally hits you that all you’ve had for the past few days is shit food, red bull and one too many 5-hour ENERGY shots, take a lunch break. Come on now, I promise it’ll only take twenty minutes, and you know you deserve it.

This marinated tofu dish only requires you to cube up tofu, toss it with some sauces and garlic, and fry it all up in a pan. The sugar and honey will caramelize into crispy, sweet edges that are counterbalanced by the salt in the soy and miso and acidity from the vinegar. It’s easy, it’s quick, it’ll tide you over until you’re done studying. I tweaked a recipe from Food 52 according to the ingredients that I had at home, but feel free to follow the original, I’m sure it’s even more delicious (found HERE).

Miso-Soy Marinated Fried Tofu 

Ingredients: 
*You can really eyeball these measurements to the proportions you prefer

1 pound of tofu, cubed (my package was actually only 15.5 oz)
1/4 cup miso paste
3 tablespoons soy sauce
2-3 tablespoons sesame oil
2-3 tablespoons apple cider vinegar
2-3 tablespoons brown sugar
2-3 tablespoons honey
3 cloves of garlic, minced
A large pinch of Korean red pepper powder

Directions:

1. Dry off your block of tofu with paper towels, pressing very gently as to not crumble the tofu. Then cube.

2. Mix together all the ingredients for marinade in a bowl. Then toss in the tofu and mix thoroughly.

3. Keep pouring the marinade pooled at the bottom of the bowl over the top of the tofu with a spoon to coat well.

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4. Heat up a little vegetable oil in a frying pan and fry the cubes of tofu on each side until nicely browned. I also poured over the rest of the marinade in the bowl as it was frying. It does splatter and it fries up pretty quickly so don’t leave the pan unattended.

5. Serve hot with a few slivers of dried seaweed (nori) sprinkled on top or use it in a salad or stir-fry…any way you really want.

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