By Hetty Lui McKinnon NYT
Adpted by D Mathews
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 servings
FOR THE LEMON-MISO SAUCE
¾ cup boiled water
2 tablespoons white miso paste
1 lemon, zested then juiced
3 tablespoons maple syrup
1 tablespoon cornstarch
½ teaspoon salt
2 teaspoons sesame oil
2 garlic cloves, minced
1-inch piece ginger, peeled and finely grated
TOFU
⅓ cup cornstarch
Salt and pepper
350 gr extra-firm tofu, patted dry and cut into 3/4-inch cubes
Canola or vegetable oil
POSSIBLE VEGETABLES
2 carrots, diced
1 red pepper cut in 1 inch squares
broccoli, cut into small florets
Asparagus cut into 1 inch pieces
4 handfuls of Baby spinach
INSTRUCTIONS
1. In a medium bowl, stir to dissolve boiled water and miso paste. Add the lemon zest and juice, maple syrup, cornstarch and salt. Stir to combine. Set aside.
2. Place the cornstarch on a large tray. Season with salt and pepper. Add the tofu cubes and toss to coat all sides.
3. Heat a 12-inch skillet on medium for 2 minutes. Add 2 tablespoons of canola oil, add the tofu. Cook until golden and crispy, 2 to 3 minutes per side. Add a bit more oil if the pan gets dry or smoky. Transfer the tofu to a large plate. Keep warm.
4. Wipe pan. Add 2 tablespoons of oil. With the heat on medium, add vegetables, season with salt and pepper. Cook until tender and charred around the edges, 6 to 7 minutes . Transfer the vegetables to the same plate as the tofu.
5. Wipe the pan. Heat for 2 minutes on medium, add the sesame oil, garlic and ginger to the skillet and bloom for 30 seconds, stirring, until fragrant. Give the lemon cornstarch mixture a stir and then pour it into the skillet. Cook, stirring, until thickened and glossy, 3 to 4 minutes. Remove from heat.
6. Add the tofu and vegetables to the lemon-miso sauce and toss to coat.
Serve immediately with rice.
