MISO SESAME TOFU RECIPES

< Back to Our Tofu

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:

Remove OTOFU Miso Sesame Tofu from pack, reserving marinade
Heat veg oil in a frying pan to a medium heat.
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.
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.
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:

Remove OTOFU Miso Sesame Tofu from pack, reserving marinade
Heat veg oil in a frying pan to a medium heat.
Place tofu and reserved marinade on a plate
Cut tofu into 2cm chunky cubes and coat in marinade
Mix breadcrumbs, cornflour, salt & pepper on a plate or in a zip lock bag and toss marinated tofu into mixture
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.
Meanwhile, chop all of your chosen veg finely and place in a large bowl.
Then combine all of the dressing ingredients in a jar, skrew on lid and give it a good shake.
Add tofu to the bowl with the chopped veg, add the dressing and toss gently
To serve, sprinkle with toasted sesame seeds and chopped chilli if desired.
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:

Remove OTOFU Miso Sesame Tofu from pack, reserving marinade
Heat veg oil in a frying pan to a medium heat.
Place tofu and reserved marinade on a plate and cut into 2cm chunky cubes, coat in marinade
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.
Meanwhile, prepare the other ingredients and boil a pot of water.
Add noodles to boiling water and cook to packet instructions.
Then add the spring onions, garlic & ginger to the pan with tofu and fry for 2-3 minutes (don't allow garlic to burn)
Add remaining veg and cook until veg is bright looking and still retains crunch.
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.
Serve hot in bowls. and sprinkle with toasted sesame seeds, coriander and chopped chilli if desired.