Sticky Miso Tofu- Air Fryer or Oven Baked
A delicious way to eat crispy tofu! The sticky miso maple glaze is full of umami flavour and is utterly addictive!
Servings: 2
Calories: 269kcal
Equipment
Ingredients
For the Tofu
- 300 g extra firm tofu 1 standard packet (usually) Make sure this is the extra firm tofu, NOT silken tofu that also says extra firm.
- 2 tablespoon potato starch
- 1 teaspoon flakey sea salt
- 1 teaspoon white pepper
- 1 teaspoon vegetable oil in a spray
For the Sticky Miso Sauce
- 50 g white miso paste
- 30 ml maple syrup
- 1 tablespoon rice wine vinegar
- 1 tablespoon sweet chilli sauce
- 2 teaspoon ginger grated fresh
- 2 cloves garlic
To Serve
- 1 tablespoon toasted sesame seeds
- 2 tablespoon chopped green onions scallions/ spring onions
Instructions
- Prepare the tofu by slicing it then patting it dry. If it is not the extra firm variety, lay it between two clean tea towels for half an hour with something heavy on top.300 g extra firm tofu
- Chop the tofu in to 2cm /1" cubes
- Toss the tofu in the potato starch along with the salt and white pepper2 tablespoon potato starch, 1 teaspoon flakey sea salt, 1 teaspoon white pepper
- Spray the tofu with vegetable oil, then put in the air fryer at 180°C/350°F for 10 minutes or oven bake at 180°C/350°F for 20 minutes or until golden brown and crispy.1 teaspoon vegetable oil
For the Sticky Miso Sauce
- Finely mince the garlic and grate the ginger.2 teaspoon ginger, 2 cloves garlic
- Add all the sauce ingredients together and mix to combine.50 g white miso paste, 30 ml maple syrup, 1 tablespoon rice wine vinegar, 1 tablespoon sweet chilli sauce
- When the tofu is cooked, remove from the air fryer or oven.
- In a non-stick pan, warm the sticky tofu sauce, until it starts to bubble a little. Add the tofu and toss in the sauce.
- Serve the tofu over rice and greens with the toasted sesame seeds and chopped green onions to garnish.1 tablespoon toasted sesame seeds, 2 tablespoon chopped green onions
Notes
Storage
This recipe can be made ahead of time and added to lunch boxes or as part of a nourish bowl. The tofu loses it's crispyness after a while, but it does absorb some of the flavours of the miso sauce. Store for 4-5 days in the fridge.
You can also reheat this recipe, just pop it in a pan and warm through
Substitutions
- Corn Starch- I think potato starch is superior in terms of how crispy it makes the food, however you can use corn starch instead if that is what you have available.
- Spicy- add extra sriracha sauce in place of the sweet chilli sauce.
- Soy Free Miso- There are miso pastes available made from rice and chickpeas, so you can choose to use those instead.
- Soy Free- Pumfu or Chickpea tofu- choose chickpea tofu or Pumpkin seed tofu in place of the tofu.
- Tempeh- Cubes of tempeh would work well in place of the crispy tofu. See this similar Teriyaki Tempeh recipe for inspiration how to make it.
- Oven-Bake- Treat the tofu in the same way, by tossing in corn starch then spraying with some vegetable oil. Place onto a lined baking sheet and bake the tofu at 180c/350F for 20 minutes, or until crispy on the outside.
- Pan Fry- Coat the tofu cubes in potato starch, then generously oil a non-stick pan. Pan fry the tofu until it is crispy, tossing it to ensure it gets completely cooked. You might need to do this in batches for the optimal result. Once cooked, remove the oil, wipe the pan and cook the sauce, tossing the tofu into the sauce.
Nutrition
Calories: 269kcal | Carbohydrates: 37g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 2283mg | Potassium: 466mg | Fiber: 3g | Sugar: 20g | Vitamin A: 82IU | Vitamin C: 3mg | Calcium: 141mg | Iron: 3mg