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UPDATE
Chef's Notes: This basic tofu is delicious alone and with the miso sauce, a fermented form of soy—now the form of soy most suggested for our health. But you have a host of other options as well. You can smother it with sauteed mushrooms or onions, you can put it in a sandwich with the works, and you can even slice it thinly then toss it with skinny udon noodles and peanut sauce. There are endless possibilities. You don't have to deglaze the tofu here, although you can. I do. I like this version with brown rice (the sauce is good on it, too) and a slaw of slivered napa cabbage tossed with lime juice and a few drops toasted sesame oil.
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