This recipe was inspired by vegan yumyum’s smokey miso tofu, I omitted the liquid smoke, because I don’t have any. I could have use smoked paprika, but I’m afraid it will ruin the whole batch of the delicate miso sauce. I also use white miso instead of red, I found red miso taste too strong, although it’s good for soup, but not so much for sauces and dressings. By the way,does anyone knows where to get liquid smoke in Melbourne?
On the side, we had green salad (cucumber, tomato, blanched broccoli) tossed with sesame dressing and dry roasted sesame seeds.
- tofu with sweet miso sauce :
- half block of tofu (300g)
- mix together :
- 2 tbsp white miso
- 2 tbsp mirin / white vinegar
- 2 tbsp sugar
- 1 tsp sesame oil
- 1 tbsp hot water
preheat the oven 180C and sliced tofu 1/2 cm thick (I got 10 thin slices out of 300 g), arrange on baking tray lined with tin foil or silicone baking mat (I should get one of those)
brush both sides of tofu with miso, let it sit for 10 minutes
brush top sides, bake for 30 min, the sauce should appear darker and dry, and the tofu slices darkened around the edges.
sesame dressing (for the salad) :
- 1 tbsp sesame seeds, dry roasted
- 1 tbsp sesame oil
- 2 tbsp mirin
- 1-2 tbsp soy sauce (depends on the type of soy sauce you have, some are saltier than others)
- 1 tsp sugar
for drinks, soda milk :