Silken Tofu with Miso Chili Oil and Black Garlic
Ingredients
- 1 package silken or soft tofu
- 2 Tbl. Vegetable or Canola Oil
- 2 Tbl. Soy sauce
- 1 Tbl. White miso paste
- 1 tsp. Freshly grated ginger
- 1-2 tsp. freshly minced or dried black garlic (or regular garlic if preferred; I use the dried black garlic from Trader Joes)
- 1 Tbl. Chili oil
- 1 tsp. Sesame oil
- 1 green onion, chopped
- 1 tsp. toasted white sesame seeds
Instructions
- Remove the tofu from the original packaging and carefully place on a plate lined with a paper towel. Pat all around with another paper towel to remove any excess moisture and let rest while the sauce is being prepared.
- In a medium bowl, combined the vegetable oil, soy sauce, white miso paste, grated ginger, garlic, chili oil, and sesame oil. Whish until well combined.
- Transfer the tofu onto a serving dish and pour the sauce over it, making sure to evenly coat it all.
- Garnish with the green onion and toasted sesame seeds.
- Serve immediately cold or cover and refrigerate until ready to serve.
Notes
To Store: Place the leftovers in an airtight container and refrigerate for up to 3 days. This can also be made in advance.
Use As A Marinade: This can also be a marinade. Use protein of your choice (pork, chicken, salmon, steak, etc.) and marinate in a Ziplock bag or bowl for at least 4 hours or overnight. If needed, add 1-2 Tbl. of water to thin out the sauce to evenly coat the meat. Then prepare with your choice of cooking method.