Maple and Miso-Glazed Broiled Tofu
- Makes4 servings
- Cook Time45 minutes
- 5
In this sweet-spicy tofu dish, a mixture of maple syrup, Sriracha, miso and sesame oil does triple-duty—first as a marinade for the tofu, then as a basting liquid and finally, thinned with a little water, as an umami-rich serving sauce. Pressing the planks of tofu yields a firmer texture in the finished dish, while allowing them to absorb more of the maple-miso mixture. Serve on greens, such as watercress or shredded cabbage, or with braised or stir-fried bok choy, or use as a topping for rice bowls.
Step 1
Line a rimmed baking sheet with a double layer of paper towels. Lay the tofu planks in a single layer and cover with additional paper towels. Top with another baking sheet, then place cans or jars on top to weigh it down. Let stand for 30 minutes. Meanwhile, in a small bowl, stir together the maple syrup, miso, Sriracha, sesame oil and ginger.
Step 2
Uncover the tofu; reserve the top baking sheet. Set a wire rack in the reserved baking sheet and mist it with cooking spray. Pat the tofu planks dry with fresh paper towels, then place on the prepared rack, spaced evenly apart. Liberally brush the tofu on all sides with some of the maple mixture; let stand while the broiler heats.
Step 3
Heat the broiler with a rack about 6 inches from the heating element. Broil the tofu until just beginning to brown, 4 to 5 minutes. Using tongs, flip the tofu; broil until well browned and lightly charred, 5 to 7 minutes.
Step 4
Transfer to a platter. Add water to the remaining maple mixture, 1 teaspoon at a time, until it has the consistency of heavy cream. Drizzle over the tofu followed by additional sesame oil.
Step 5
Optional garnish: Toasted sesame seeds OR chopped toasted walnuts OR thinly sliced scallions OR chili crisp OR shichimi togarashi OR a combination
