Miso Caramel Tofu

• total tid: 6 minutes

Ingredienser

This tofu is sticky, sweet, salty and spicy…literally what more do you want?

For the tofu:

220g firm tofu, pressed and cubed (2–3 cm)

1 tbsp cornstarch (or potato starch)

1½ tbsp neutral oil (sunflower, vegetable, etc.)

For the miso caramel sauce:

1½ tbsp white miso paste

1½ tbsp brown sugar

1 tbsp maple syrup

1 tbsp soy sauce

1 tsp rice vinegar

½ tsp grated ginger

½ clove garlic

2 tbsp water

½ tsp chilli flakes, chilli oil, or a few dashes hot sauce (adjust to taste)

1tsp gochujang

Garnishes:

Spring onions, sliced

Toasted sesame seeds or togirashi

Chilli crisp or extra chilli oil (optional)

Cube your tofu, season with salt and pepper and then air fry for 10-15 minutes, or until crisp

Vejledning

In a pan, reduce heat to medium. Add a touch more oil if needed.

Sauté garlic and ginger for 30 seconds.

Add miso, sugar, syrup, soy sauce, vinegar, and water.

Add Gochujang

Stir constantly for 3–5 mins until smooth and bubbling.

Stir in chili and optional sesame oil. Simmer another 1–2 mins to thicken slightly.

Add tofu and serve over rice