Miso-Ginger Tofu With Coconut Rice

September 9, 2019
Created by Harmons
50 minutes
Serves 3
  • 1 (14 oz) pkg extra-firm tofu
  • 1 Tbsp red miso
  • 6 Tbsp mirin
  • 3 Tbsp finely grated ginger
  • Canola oil, for frying
  • Snow peas, cut in half on the bias
  • Chopped green onion, for garnish
  • Sesame seeds, for garnish
  • Coconut Rice
  • 2 cups jasmine rice
  • 1 cup coconut cream
  • 1 1/2 Tbsp sugar
  • 1 tsp salt

Drain and rinse tofu. Cut into 6 slices. Place tofu slices between clean kitchen towels (or paper towels) on a dish or cutting board. Place a plate on tofu and use a can or two to weigh down tofu.

In a small bowl, mix together miso, water, and ginger. Add tofu slices and toss to coat.

In a frying pan over medium-high heat, add oil. Fry tofu until golden on both sides, about 4 minutes. Reduce heat to low. Add snow peas and garnish with green onion and sesame seeds.

Meanwhile, rinse rice in a large bowl with cool water until water runs clear. Drain rice.

In a medium saucepan over medium-high heat, combine rice, coconut cream, sugar, salt, and 2 cups water. Bring just to a boil, stirring to dissolve sugar, then cover and reduce heat to low.

Cook until rice is tender and liquid is absorbed, 20-25 minutes. Fluff rice with a fork; cover and let sit for 20 minutes.