I wanted a multi-purpose glaze that I could use on tofu for frying up to add to a variety of Asian-style dishes and came up with this miso-glaze to do the job. Using miso brings healthy probiotics to the mix, and combined with onion, garlic, soy sauce and rice vinegar gives the tofu a rich flavour that makes a delicious addition to any Asian stir-fry or salad.
Keto Miso-Glazed Tofu Recipe
Ingredients:
- 15 oz extra firm tofu
- ⅓ cup onion , peeled and chopped
- 2 cloves garlic , peeled and minced
- 3 tablespoons olive oil, divided
- 2 tablespoons miso paste (*I used red but any miso will work.)
- 2 tablespoons tamari soy sauce
- 1 tablespoon rice vinegar (*May sub raw cider vinegar.)
Instructions:
Remove the tofu from the package and press to remove excess fluid using a tofu press or by wrapping it in paper towel and placing something heavy (like a cast iron pan or casserole dish) on it for 20 minutes.
While the tofu is pressing, place the chopped onion, garlic and 2 tablespoons olive oil together in a medium-size container.
In a small bowl, whisk together the miso, tamari and vinegar. Add this to the chopped onion mixture and stir until well-combined.
Chop the tofu into ½″ cubes and place in the pan with the miso marinade. Stir everything together gently so that the marinade permeates the tofu. Let the tofu marinade for at least 30 minutes or up to an hour.
Pour remaining oil in skillet and heat for about 20 seconds before adding tofu. Place tofu in the skillet and slightly brown each side of the tofu cubes. Continue cooking and tossing the tofu until onion is cooked and the tofu is slightly browned.
Store cooked tofu in an airtight container in the fridge for up to 5 days. Serve over cauliflower rice, in vegetable or flax tortillas, salads, stir-fries, etc. To reheat, cook in a skillet, oven or microwave until heated through.
Did you try this keto miso-glazed tofu recipe? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. Enjoy!
