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
Calories・220kcalCarbohydrates・14gProtein・11gFat・12gSaturated Fat・2gPolyunsaturated Fat・5gMonounsaturated Fat・4gTrans Fat・0.1gCholesterol・43mgSodium・666mgPotassium・325mgFiber・1gSugar・10gVitamin A・75IUVitamin C・1mgCalcium・19mgIron・1mg
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.
