MISO SESAME TOFU RECIPES

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pan-fried miso sesame tofu

crunchy asian tofu salad

MISO SESAME TOFU NOODLE STIR-FRY

Feeds 2-3 as a hot snack (tastes increasingly better the closer to midnight you get!)

 

Tofu:

1 pack OTOFU Miso Sesame Marinated Tofu

2 tbsp veg oil

Optional:

Toasted sesame seeds (dry-fry lightly in low heat pan)

Fresh chilli, seeds removed, chopped

Handful of fresh coriander, lightly chopped

1 spring onion finely chopped

Soy Sauce or Tamari

 

Method:

  1. Remove OTOFU Miso Sesame Tofu from pack, reserving marinade

  2. Heat veg oil in a frying pan to a medium heat.

  3. Place tofu and reserved marinade on a plate .  Cut sideways through tofu then cut each half into 4 (see photo above) coat each piece in marinade.

  4. Place the tofu pieces into the frying pan turning frequently until golden and crispy on all sides. 10-15 mins.  Add more oil if needed.

  5. Serve hot straight from the pan and sprinkle with optional toppings if desired (all or any of these work well here).

Feeds 2-3 as a main course, serve with a side bowl of cooked rice if preferred.

 

Tofu:

1 pack OTOFU Miso Sesame Marinated Tofu

1/2 a cup of breadcrumbs (Panko are great for a light crispy crumb but any will do)

1 tbsp cornflour/cornstarch

3-4 tbsp veg oil

Salt & Pepper

 

Crunchy Salad:

2-3 spring onions, chopped

1 cup fresh coriander, lightly chopped

1/2 a kilo of any veg chopped finely will do but some suggestions are:

Red Cabbage, Brocolli, Carrots, Peppers, Mangetout, Cucumber, Courgette

 

Asian Dressing:

3 tbsp olive oil

1 tbsp toasted sesame oil

1/4 cup rice wine vinegar

3 tbsp maple syrup, agave or honey

1 tbsp soy sauce or tamari

1 tbsp ginger, grated

1 garlic clove, crushed

1/2 tsp salt

 

Optional:

Toasted sesame seeds (dry-fry lightly in low heat pan)

Chopped chillies

 

Method:

  1. Remove OTOFU Miso Sesame Tofu from pack, reserving marinade

  2. Heat veg oil in a frying pan to a medium heat.

  3. Place tofu and reserved marinade on a plate

  4. Cut tofu into 2cm chunky cubes and coat in marinade

  5. Mix breadcrumbs, cornflour, salt & pepper on a plate or in a zip lock bag and toss marinated tofu into mixture

  6. Place the coated tofu cubes into the frying pan turning frequently until golden and crispy on all sides. 10-15 mins.  Add more oil if needed.

  7. Meanwhile, chop all of your chosen veg finely and place in a large bowl.

  8. Then combine all of the dressing ingredients in a jar, skrew on lid and give it a good shake.

  9. Add tofu to the bowl with the chopped veg, add the dressing and toss gently

  10. To serve, sprinkle with toasted sesame seeds and chopped chilli if desired.

  11. Note:  The dressing will keep for up to a week in the fridge if you wanted to make in advance or make double to keep for next weeks meal.

Feeds 2-3 as a main course

 

Tofu:

1 pack OTOFU Miso Sesame Marinated Tofu

2 tbsp veg oil

Other Ingredients:

Noodles of choice for 2-3 people (buckwheat, rice, wheat or egg noodles all work well)

2-3 spring onions 

1 clove garlic, finely sliced

Thumb of ginger, grated

Any veg chopped for stir-fry will do but some suggestions are:

Carrots, Peppers, Mangetout, Sugar Snaps, Broccoli, , Courgette

Soy Sauce or Tamari

Toasted Sesame Oil

Optional:

Toasted sesame seeds (dry-fry lightly in low heat pan)

Fresh chilli, seeds removed, chopped

Handful of fresh coriander, lightly chopped

 

Method:

  1. Remove OTOFU Miso Sesame Tofu from pack, reserving marinade

  2. Heat veg oil in a frying pan to a medium heat.

  3. Place tofu and reserved marinade on a plate and cut into 2cm chunky cubes, coat in marinade

  4. Place the coated tofu cubes into the frying pan turning frequently until golden and crispy on all sides. 10-15 mins.  Add more oil if needed.

  5. Meanwhile, prepare the other ingredients and boil a pot of water.

  6. Add noodles to boiling water and cook to packet instructions.

  7. Then add the spring onions, garlic & ginger to the pan with tofu and fry for 2-3 minutes (don't allow garlic to burn)

  8. Add remaining veg and cook until veg is bright looking and still retains crunch.

  9. Drain noodles and add to pan with tofu & veg, toss to mix and add soy sauce or tamari to your liking and a good drizzle sesame oil.

  10. Serve hot in bowls. and sprinkle with toasted sesame seeds, coriander and chopped chilli if desired.