Getting to Cooked
I know tofu isn’t supposed to engender much emotion, but I feel as if it’s always there for me. It’s a pathway to so many near-instant meals: I toss it with poke seasonings from the fish market and scallions for a hearty lunch and stir it silkily into chile-laden broth for my take on Korean sundubu. And most often, I roast it to satisfying chewiness to add some heft to vegetarian meals. This quick miso marinade helps the tofu develop a roasty, caramelized flavor.
Time: 45 minutes (10 minutes active)
Makes 4 to 6 servings
Two 14- to 16-ounce blocks extra-firm tofu, drained and cut into 2-inch, ½-inch-thick squares
2 tablespoons neutral oil, such as canola or rice bran oil, plus a bit more to grease the pan
2 tablespoons white or chickpea miso
½ teaspoon hot sauce, such as Crystal or sriracha
¾ teaspoon fine sea salt, plus more to taste
1. Place several layers of paper towels or a clean tea towel on a large plate. Spread the tofu on the plate and cover with more paper towels or a tea towel. Place several plates on top to weigh the tofu down. Let sit for at least 15 minutes.
2. Preheat the oven to 425°F.
3. Line a baking sheet with a piece of parchment and lightly grease it with oil.
4. In a large bowl, whisk the miso with 1 tablespoon warm water to loosen up the paste. Whisk in the oil, hot sauce, and salt. Add the tofu and gently toss it in the mixture, painting it onto all the surfaces with your fingers.
5. Spread the tofu on the baking sheet in a single layer, without pieces touching one another. Roast until puffed and brown, about 25 minutes, flipping the tofu once during cooking. If you want extra browning, turn on the broiler and broil for 1 minute or so.
6. Taste the tofu and add more salt if desired. Eat right away or refrigerate in an airtight container after cooling; keeps well for 2 days.
VARIATIONS
- Make it simpler. Take away the miso and hot sauce and add a grated garlic clove before tossing the tofu with the oil, salt, or other seasonings. If you like, toss with ginger-scallion dressing.
- Make it crustier. Toss the tofu with sesame seeds before roasting.
HOW TO USE TOFU
Soupily, in instant miso soup
Spicily, in green Thai-style curry or any of the curry recipes
Roastily, alongside roasted vegetables, as in the roasted vegetable party
Ricily, instead of chicken in congee
Coldly, in a cold vermicelli bowl
Flatly, chopped and stirred into the batter for Korean-style pancakes