How to make Pan-Fried Tofu Simmered in Sweet Miso Sauce and the recipes of Pan-Fried Tofu Simmered in Sweet Miso Sauce

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Pan-Fried Tofu Simmered in Sweet Miso Sauce

(Tofu no Misoni)

Tofu is the perfect canvas to absorb the layered flavors of an accompanying sweet and salty miso sauce. Be sure to spoon the thickened sauce over freshly steamed rice as you eat. Try the recipe with eggplant (see variation) or feel free to substitute other vegetables in this simple and tasty braised Japanese dish.

Time: 30 minutes
Makes: 4 servings as part of a multicourse family-style meal

Ingredients

  • 14-ounce package firm or extra-firm tofu
  • 5 tablespoons vegetable oil, divided (or more if necessary)
  • 3 tablespoons red or white miso
  • ¾ cup dashi or water
  • 2 tablespoons sake
  • 1 tablespoon sugar
  • ½-inch piece ginger, minced (1 teaspoon)

Instructions

  1. Prepare Tofu:
  • Cut the tofu into approximately 1-inch-thick slabs and drain to remove excess water.

2 Pan-Fry Tofu:

    • In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat until it becomes runny and starts to shimmer.
    • Gently arrange half of the tofu slabs in the skillet in one layer and pan-fry until the tofu is lightly browned with a crisp outer skin, 4 to 5 minutes on each side. Use a splatter guard to prevent oil splatters. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tofu using 2 more tablespoons of oil. When cool enough to handle, cut the tofu into 1-inch cubes.

    3 Prepare Miso Sauce:

      • Whisk together the miso, dashi (or water), sake, and sugar in a small bowl.

      4 Cooking:

        • Return the skillet to medium heat and add the remaining 1 tablespoon of oil.
        • Stir in the minced ginger and cook until fragrant, about 30 to 45 seconds.
        • Add the cubed tofu back into the skillet and pour the miso mixture over it.
        • Reduce the heat to low and cook until the tofu has absorbed the flavors of the sauce, stirring occasionally to coat the tofu evenly. Add more dashi or water if the mixture starts to dry out.

        5 Serve:

          • Serve hot with freshly steamed rice.

          Variation: Eggplant with Sweet Miso Sauce (Nasu no Misoni)

          • Use 1 pound Japanese eggplants in place of tofu. Cut unpeeled eggplant into ½-inch-thick slices and soak in cold water for 20 minutes to remove bitterness. Pat dry, then fry in ¼ cup oil over medium heat for 8 to 10 minutes. Proceed with the recipe, using ¼ cup dashi instead of ¾ cup. Sprinkle with 1 teaspoon toasted sesame seeds just before serving.

          Notes

          • Fried tofu can be purchased at Asian markets to save time and effort in preparation.
          • Adjust the sweetness and saltiness of the dish according to your taste preference by varying the amount of sugar and miso used.

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