This was definitely tasty, but it involved quite a bit more ginger flavour than I typically present to my household. In fact, given that the recipe was called “Miso Tofu” the fact that the Ginger flavour, if represented in text on the net would have had to have been a neon all caps animated gif with all of the other flavours in dark gray italics over a black background behind it…. There are two sets of measurements listed. One was what the recipe called for, which I changed a bit making it, the second is what I am planning to use next time I make this. We all ended adding a little bit of tamari to it, which helped to gentle the GINGER, but I would prefer to bring the miso and garlic a bit more to the forefront next time it is cooked.
However, making this finally taught me how to deal with tofu to end up with a firm fried version… and it also taught me that I despise grating ginger by hand.
1 14 oz package of tofu, drained and pressed
2 T red miso (3)
5 tsp grated ginger (3)
2 T rice vinegar (3)
4 cloves garlic (6)
1 T + 1 tsp peanut oil
1/2 tsp cornstarch
1 head (2 lbs) bok choy (We only used one)
1 T black sesame seeds.
Press tofu. (Wrap in several layers of paper towels, place on one cutting board, put another on top, and then something heavy on top of that. The recipe suggested a heavy jar, which did not seem to be doing the job, so we used our cast iron griddle. Replace paper towels a few times, until it seems to be pressed out.) Cut tofu into 1/2 inch chunks. Puree miso, ginger, vinegar, and 1/2 of the garlic. Heat wok until water sizzles and evaporates. Add 1 T oil and tofu. Fry until golden. Sprinkle with cornstarch and fry until darkened. Transfer to a plate. Add 1 tsp oil and rest of garlic, and fry 30 seconds. Add bok choy and fry until tender. Return tofu, add half puree (we just put it all in at this point, as half looked far too dry), and cook until heated through. Garnish with sesame seeds and rest of miso on the side.