This heavenly tacky maple miso tofu will take your tofu cooking to a higher level. Prepared until fresh and afterward completed on the oven to make it chewy and tacky. Goes extraordinary in rice or buddha bowls or tofu veggie mix fry's.
Pre-heat oven to 400 degrees
Take the tofu out of the package and press for 15 minutes if you have a tofu press and 30 minutes if you don't.
Cut the tofu into cubes. Add it to a large mixing bowl. Add the oil, salt, nutritional yeast, garlic powder and corn starch. Gently mix until everything is mixed together well. Be gentle while stirring to make sure you don't break the tofu.
Add the tofu to a lined baking sheet and bake for 30 minutes or until tofu is crispy and golden brown.
While tofu is baking make the marinade. In a small bowl or mug add 2-3 tablespoons of water to one tablespoon of miso paste. Stir until miso dissolves. Add the rest of the ingredients in the maple miso glaze section to the miso mixture. Mix well.
Once tofu has finished baking, add the maple miso glaze to a saute pan on the stove on medium low heat. Stir constantly until sauce starts to thicken. This takes about 1-2 minutes.
After sauce has started to thicken, add the baked tofu and stir until the tofu is well coated. Keep the tofu on the stove until the sauce starts to caramelize and become sticky on the tofu.Serve on top of rice.
I started cooking as a child. My parents both worked full time and we always had a houskeeper who cleaned and looked after me and my brother. When I was 12 years old, I asked my mother if I could cook supper every night instead of the housekeeper. She agreed. She even let me make the grocery list and do the shopping - she just signed the check! Never a chore, that was the start of a hobby I am passionate about. Now, I am very confident in the kitchen and love to entertain
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