Crispy tofu is on the menu. Tofu is great because it takes on the flavors of whatever ingredients you add. In this case we have a miso marinade, a whole bunch of sautéed eggplant and bell pepper, pops of heat from fresno chiles, and some freshness with green onion and chopped chives all atop a bowl of white rice. Add this Crispy Marinated Tofu bowl to your recipe repertoire!
For the Marinade
Sure you could use a store bought marinade and it will work well, but buy these ingredients once and your homemade marinade possibilities open up far beyond this one marinade.
For the miso marinade use:
- Fresh ginger
- sesame oil
- shallots, diced
- soy sauce
- rice wine vinegar
- miso paste
Add all of the ingredients to the mixing bowl and whisk until they all become incorporated. While the marinade rests we can move on to the tofu.
As far as type of tofu, get the extra firm kind. It will hold up better to the marinade and baking process.
There's also a lot of liquid in the tofu, so before we sauté we want to get as much water out of the tofu as possible. Place the tofu in between a couple paper towels and let it sit for a few minutes, up to ten. This is going to insure the tofu will get nice and crispy when we sauté. We're looking to get a nice golden brown on all sides.
Arrange your sautéed tofu in a baking dish and pour the marinade over it. Save about 3 Tablespoons of the marinade for our vegetables. Make sure there's room in between each piece tofu so all sides get hit with the marinade. Allow it to marinate anywhere from 10 minutes to an hour. Bake in a oven preheated to 430°F for about 15 minutes.
Okay, so your tofu has been sautéed, marinated, and is now in the oven. While its in the oven we can prep our veggies.
Slice up some purple japanese eggplant in half and score a diamond pattern on each piece. Its not absolutely necessary but it allow more flavor to penetrate and adds to the dish's presentation.
Sauté the eggplant until its nicely caramelized and then add in the bell pepper. Once the bell peppers are slightly cooked add in the reserved marinade and cook until the eggplant and bell peppers are al dente.
Add in the chopped fresno chiles, green onion, and chives. We just want to coat and warm them up so this really just takes seconds.
At this point our tofu should just be about ready to come out of the oven and we can plate up. We served this on bed of white rice, but quinoa or even just the veggies by themselves would be great as well!
Watch the video for a step by step walk on how to make this Crispy Marinated Tofu Bowl!:Print
- 1 tbsp ginger, minced
- 1 tsp sesame oil
- 2 tbsp shallots, small diced
- 2 tbsp sake
- 4 oz soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp mirin
- 1 ½ tbsp miso paste
- 1 tbsp agave
- 12 oz extra firm tofu
- oil for sauté
- 1 Japanese eggplant, cut in half 1.5-inch pieces
- ½ yellow bell pepper, sliced
- 1 Fresno chile, sliced
- 1 tbsp green onion, sliced
- 1 tsp chives, finely chopped
- Put together marinade (reserve 3 tbsp).
- Cut tofu into steak fry size pieces and sauté to caramelize
- Put caramelized tofu in an oven proof pan and pour marinade over tofu. Let marinate for 10 minutes to 1 hour.
- Preheat oven to 430°F.
- Bake at 430°F in oven until cooked, about 15 minutes.
- Sauté eggplant, when eggplant is almost done, add bell peppers.
- Add the reserve marinade and cook until al dente.
- Finish with red chile, green onions and chives.
- Serve with white rice
Garnish with furikake if you like.