Ginger Miso Tofu
This ginger miso tofu is vegan, delicious, flavorful, and easy to make. The sauce is made from simply sautéing ginger until aromatic, then season with instant kombu dashi, light soy sauce, mirin and miso.
Servings: 3
Ingredients
- 2 lbs of tofu drained
- 30 g ginger sliced
- 4 stalks of scallions sliced into 2-inch long
- 2 cups of hot water plus more for slurry (see note)
- ½ tablespoons white miso see note
- 1 packet [10g] vegan kombu dashi powder (see note)
- 2 tablespoons light soy sauce
- 2 tablespoons of mirin
- 2 teaspoons cornstarch
- cooking oil
- sesame oil
Instructions
- Pat tofu dry with towels and cut into 1-inch cubes.
- Preheat your air-fryer to 400°F (200°C) for 3 minutes. Grease the inner rack and arrange tofu in one layer, slightly apart on top. Then, spray or grease the tofu with a thin layer of oil.
- Air-fry tofu until golden brown, about 10 minutes with a shake in between if needed. Transfer tofu to a plate and air fry until all tofu is done.
- Heat a non-stick skillet over medium heat with a tablespoon of oil. Sauté ginger slices until aromatic or a brown crust on the edge is seen.
- Add the water, kombu dashi, soy sauce, and mirin, then stir to combine and bring to a boil. Taste test.
- Add the tofu and cover the pan with a lid. Simmer tofu over medium-high heat until the sauce has reduced to almost half. Increase the cooking time if you prefer a less saucy dish.
- Meanwhile, dissolve cornstarch with a tablespoon of water.
- Uncover and slowly add the cornstarch slurry until it thickens to your desired consistency.
- Finally, add a drizzle of sesame oil and fold in the scallions before serving. (For softer scallions, let it cook a little longer)
- Serve hot with a bowl of rice.
Notes
- If another type of miso or kombu dashi is used, please taste test before adding tofu to avoid an overly salty dish.
- Skip the instant dashi powder if homemade kombu dashi stock is used - recipe here. Alternatively, you can use with mushrooms seasoning or umami leek seasoning such as Yondu.