What Ginger and Miso does to this Tofu? SUPER yummy and EASY!!

By WoonHeng · 25 min

Ingredients

Instructions

1. Pat the tofu dry and cut into 2.5 cm (1 inch) cubes.
2. Preheat the air fryer to 200°C (400°F) for 3 minutes. Grease the inner rack, arrange the tofu in a single layer slightly apart, and spray or brush with a thin layer of oil.
3. Air-fry until golden brown, about 10 minutes, shaking if needed. Move the tofu to a plate and cook any remaining tofu the same way.
4. Heat a tablespoon of oil in a non-stick skillet over medium heat. Sauté the ginger slices until fragrant and browned at the edges.
5. Add the water, kombu dashi, soy sauce and mirin, stir, and bring to a boil. Taste.
6. Add the tofu, cover, and simmer over medium-high heat until the sauce reduces to about half. Cook longer for a drier dish.
7. Meanwhile, dissolve the cornstarch in a tablespoon of water.
8. Uncover and slowly add the cornstarch slurry until the sauce reaches the desired thickness.
9. Drizzle in sesame oil and fold in the scallions just before serving. Cook a little longer for softer scallions. Serve hot with rice.

Summarized from WoonHeng's video. Watch it for the details.

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