Ingredients with Measurements:
- 1 block of Annin tofu (14 oz)
- 1 tablespoon of miso paste
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of honey
- 1 teaspoon of chili flakes
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- 1 tablespoon of chopped scallions (for garnish)
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Cut the Annin tofu into 1-inch cubes and place them on the baking sheet.
4. In a mixing bowl, whisk together miso paste, soy sauce, mirin, honey, chili flakes, sesame oil, and rice vinegar until well combined.
5. Pour the miso glaze over the Annin tofu cubes, making sure each cube is coated evenly.
6. Bake the tofu in the preheated oven for 20-25 minutes or until the edges are slightly browned.
7. In a small bowl, mix cornstarch and water until smooth.
8. Remove the tofu from the oven and brush the cornstarch mixture over the tofu cubes.
9. Return the tofu to the oven and bake for an additional 5-7 minutes or until the glaze is thick and bubbly.
10. Remove the tofu from the oven and let it cool for a few minutes.
11. Garnish with chopped scallions and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 2-3 people.
Nutritional information:
- Calories: 230
- Fat: 12g
- Carbohydrates: 20g
- Protein: 14g
- Fiber: 2g
- Sugar: 10g
Substitutions for ingredients:
- Instead of Annin tofu, regular firm tofu can be used.
- Instead of miso paste, soybean paste can be used.
- Instead of mirin, rice wine vinegar can be used.
- Instead of honey, maple syrup can be used.
- Instead of chili flakes, cayenne pepper can be used.
Variations:
- Add diced vegetables like bell peppers or onions to the baking sheet for a more filling meal.
- Use the same glaze on grilled chicken or fish for a non-vegetarian option.
Tips and tricks:
- Make sure to use parchment paper to prevent the tofu from sticking to the baking sheet.
- Brushing the cornstarch mixture over the tofu cubes helps to thicken the glaze and give it a shiny finish.
- Adjust the amount of chili flakes to your desired level of spiciness.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the tofu cubes on a baking sheet and bake in a preheated oven at 350°F (180°C) for 10-12 minutes or until heated through.
Presentation ideas:
- Serve the tofu cubes on a bed of steamed rice or quinoa.
- Garnish with sesame seeds or chopped cilantro.
Garnishes:
- Chopped scallions, sesame seeds, or chopped cilantro.
Pairings:
- Serve with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
- Steamed rice, quinoa, or noodles.
Troubleshooting advice:
- If the glaze is too thick, add a tablespoon of water to thin it out.
- If the tofu is too soft, bake it for an additional 5-7 minutes until it is slightly crispy on the outside.
Food safety advice:
- Make sure to use a clean cutting board and knife when cutting the tofu.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Annin tofu is a traditional Japanese dessert made from almond milk and agar-agar, a type of seaweed.
Flavor profiles:
- This recipe has a savory, umami flavor from the miso paste and soy sauce, balanced with sweetness from the honey and mirin, and a spicy kick from the chili flakes.
Serving suggestions:
- Serve hot as a main dish or appetizer.
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Region: Japanese