That’s the beauty of tofu. It’s not supposed to taste like much on its own. It’s a canvas, and what you put on it is what makes or breaks the dish. This weeknight feast is loaded with protein and pairs a block of warm, tender tofu with a savory miso sauce made with ground chicken, sake, and honey. Hikari’s Organic Red Miso brings deep umami to the sauce, and the honey balances it out while giving it a glossy sheen that makes you want to spoon it over everything.
I like using medium-firm tofu here because it holds its shape against the meaty sauce but any tofu you can get your hands on will work. And if you want to make this vegetarian, just leave out the chicken and reduce the sauce on its own until it thickens up.
Why This Recipe Works
- Miso adds depth — Hikari’s Organic Red Miso is packed with umami, so a couple tablespoons is enough to give the sauce a deeply savory base, without overwhelming the other ingredients.
- Simmering the tofu removes excess water — Heating the tofu in simmering water ensures it’s evenly warmed through. It also helps release excess water so the sauce doesn’t get watered down.
- Honey adds balance and body — It tempers the saltiness of the red miso paste while giving the sauce a glossy sheen that clings to the block of tofu.
Ingredients
- Medium-firm tofu — Holds its shape against the hearty sauce without crumbling. Other types of tofu like silken or firm will work, but medium-firm strikes the perfect balance of meaty substance and tender creaminess.
- Hikari Organic Red Miso — The star of the sauce. Red miso has a deeper, more robust flavor than white miso, which is why it’s so perfect for seasoning tofu.
- Ground chicken — A little ground meat such as chicken or pork adds extra protein and umami while also lending some texture to the dish. If you want to make this vegetarian or vegan, you can leave it out entirely.
- Sake — Adds a subtle sweetness and helps thin the miso into a smooth, pourable sauce. The alcohol cooks off quickly, leaving behind loads of umami and flavor.
- Honey — Balances the salty miso and gives the finished sauce a glossy sheen. You can also use brown sugar or maple syrup.
- Fresh ginger — A little ginger grated directly into the miso sauce adds a wonderful spicy fragrance while a few thinly julienned threads on top create a sharp crispy contrast to the savory sweet miso sauce.
How to Make Tofu With Miso Sauce
Prepare the tofu
Start by placing a block of tofu in a pot and covering it with water. Bring it to a boil over medium-high heat, then reduce to a gentle simmer. The tofu just hangs out here while you make the sauce. This step does two things: it heats the tofu through evenly so you don’t get cold spots, and the simmering draws out some of the excess water that would otherwise dilute your sauce.
Make the miso sauce
While the tofu simmers, whisk together Hikari’s Organic Red Miso, sake, honey, and grated ginger in a small bowl until smooth. You want to get rid of any lumps now, because once it hits the hot pan things move fast.
Sauté the chicken
Heat a small frying pan with oil over medium-high heat and add the ground chicken. Use the side of a spatula to break it into small crumbs. You want the pieces small enough that they become a part of the sauce. Cook until the chicken is sizzling and cooked through.
Bring it together
Pour the miso mixture into the pan with the chicken and stir rapidly. The sauce will thicken as the alcohol burns off. You’re looking for a consistency that’s thick enough to coat the tofu, but still pourable.
TIP: If the sauce gets too thick, add a splash of water to loosen it back up.
Pull the tofu out of the water with a spatula, let it drain briefly on paper towels, and transfer it to a shallow bowl. Pour the miso chicken sauce over the top of the tofu and finish with scallions and julienned ginger.
Serve This With
This tofu with miso sauce is rich and savory on its own, but it goes great with a bowl of brown rice. If you want to turn it into a Japanese meal, add on a bowl of mushroom miso soup for a light earthy soup that will warm you up from the inside. If you’re looking for something fresh to contrast the richness, this garlic prawn salad with balsamic miso dressing adds texture and brightness. For a heartier meal, serve this tofu alongside miso noodles or go for a nutty bowl of savory miso porridge topped with a poached egg.
Ingredients
- 1 block medium firm tofu (about 350 grams/12.5 ounces)
- 2 tablespoons ORGANIC MISO RED MISO
- 2 tablespoons sake
- 1 tablespoons honey
- 1/2 teaspoon grated ginger
- 1 tablespoons vegetable oil
- 100 grams ground chicken (3.5 ounces)
- 1 scallion finely chopped for garnish
Nutrition Facts
Instructions
- Add 1 block medium firm tofu to a pot and fill with enough water to cover the tofu. Put the pot on the stove over medium-high heat and bring the water to a boil. Reduce the heat to maintain a gentle simmer and let the tofu heat through while you prepare the miso sauce.
- Whisk 2 tablespoons ORGANIC MISO RED MISO, 2 tablespoons sake, 1 tablespoons honey, and 1/2 teaspoon grated ginger together in a small bowl until smooth and free of lumps.
- Heat 1 tablespoons vegetable oil in a small frying pan over medium-high heat and add 100 grams ground chicken. Use the side of a spatula to break up the chicken into small crumbs.
- When the chicken is cooked through and sizzling, add the sauce to the pan and stir the mixture rapidly until the meat and miso sauce has thickened (but it’s still pourable).
- Remove the tofu from the hot water using a spatula and let it drain briefly on paper towels before transferring to a shallow bowl. Pour the miso sauce over the tofu and garnish with 1 scallion and ginger.
