Tofu with miso
Tofu with miso topping
Serves 4
Mmm...soy bean magic. The texture of fried tofu, soft on the inside and crusty outside, mixed with the salty richness of miso.
I cribbed this recipe off the website of Adeline Yeo, a friend of Minzhi and Poach, a long ago when we were in college, and this dish has become an old favourite.
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720g (24 oz) regular tofu, well drained
1 tbsp oil
miso topping: 80g (2.8 oz) shiro miso, 1 tbsp mirin, 1½ tbsp
sugar, 2 tbsp dashi stock, 1 egg yolk
First
Add all miso topping ingredients, except egg yolk, in saucepan. Cook over
low heat, stirring constantly, until sugar dissolves.
Add egg yolk and mix well till glossy. Set aside.
Second
Cut tofu into strips lengthwise. Fry in oil until light brown.
Spread miso topping over tofu and heat through. Garnish with parsley and other greens