Miso-Glazed Tofu Steaks with Yuzu-Ginger Slaw

Instructions

1. 1

   Press the tofu to remove excess water. Cut the tofu into two thick "steaks" (about 1 inch thick). (5 minutes)

   ~5 min
2. 2

   In a medium saucepan, whisk together miso paste, mirin, soy sauce, and sesame oil until smooth. Simmer over low heat for 2 minutes to thicken slightly. Remove from heat.

   ~2 min
3. 3

   In a small bowl, whisk together rice vinegar, yuzu juice, and grated ginger for the slaw dressing.

   ~1 min
4. 4

   In a large bowl, combine the shredded cabbage, julienned carrot, and sliced green onions. Pour the dressing over the vegetables and toss to coat.

   ~3 min
5. 5

   Heat vegetable oil in a frying pan over medium-high heat. Sear the tofu steaks for 4-5 minutes per side, until golden brown and crispy.

   ~10 min
6. 6

   Brush the miso glaze generously over both sides of the seared tofu steaks. Cook for an additional 1-2 minutes per side, allowing the glaze to caramelize.

   ~4 min
7. 7

   Serve the miso-glazed tofu steaks immediately with the yuzu-ginger slaw.