^ Original recipe includes a toggle to metric units.
**Ingredients:**
* 1 block extra firm tofu, pressed to removed excess moisture (12 oz package) * 8 – 12 oz fresh broccoli florets * 1 (8 oz) can sliced water chestnuts, optional * 3 green onions (green and white portions separated and sliced thin) * 1/4 cup corn starch (sometimes called corn flour, but NOT corn meal) * veggie oil or other neutral oil, for stir-frying * 1 tbsp toasted sesame oil * 1 tbsp freshly minced garlic * toasted sesame seeds optional, for topping
For Sauce:
* 1 cup vegetable stock (can sub water) * 1 tbsp corn starch * 2 tbsp miso paste I use white miso (shiro miso) * 2 tbsp mirin Japanese sweet cooking wine * 2 tbsp soy sauce
**Instructions:**
1. Before beginning, press the tofu in a tofu press, or wrap in paper towels and place under a heavy object for 30 minutes to remove excess moisture. 2. Meanwhile, combine the stock and corn starch *from the sauce section of the ingredients list* until fully dissolved, then dissolve the miso paste into the stock using a small mesh strainer. Add the soy sauce and mirin, then set aside. (If you dont have a mesh strainer, try to incorporate the miso as best you can by whisking vigorously or transferring to a sealed container and shaking) 3. Cut the tofu into ~¾” cubes. Dust the tofu with about ¼ cup of corn starch (per batch) and toss to fully coat. 4. Heat a generous swirl of veggie oil over medium-high heat in a wok or large skillet. Add the cubed tofu pieces. Cook, turning occasionally, until the tofu is golden and crispy on most sides, about 10 minutes. Once cooked, remove to a plate. 5. Reduce the heat to medium, add a little bit more oil if needed then add the broccoli and water chestnuts and cook, stirring frequently, until the broccoli has brightened in color and is just starting to char, about 3 minutes. Remove the broccoli to a plate. 6. Wipe the skillet clean if needed and set it over medium low heat. Add the toasted sesame oil. Once the oil is warm, add the garlic and the white portions of the green onions. Cook, stirring frequently, until very fragrant, about 1 minute. 7. Add the sauce to the pan and raise the heat a bit to bring it to a simmer. 8. Allow the sauce to simmer down until it thickens, for about 4-5 minutes. If the sauce gets too thick, you can add a little more water, one tablespoon at a time. Taste the sauce and season with a little salt if desired. (If you like your broccoli a little softer, you can add it back in while the sauce simmers) 9. Add the tofu pieces and toss until they’re fully coated in the sauce. Then add the broccoli and waster chestnuts and toss further. Serve immediately over a bed of white rice (I use jasmine), and top with the green onion greens.
**Notes:**
* If you make a double batch, do not overcrowd the tofu in one pan. Use two pans, or cook the tofu in two batches. * White miso is mild in flavor, for a bolder flavor try red miso.
**This is an original recipe, and I love to hear feedback from the Reddit community! If you have any questions, please ask away, and I’d love to hear how it goes if you make this yourself!**
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# Crispy Miso Tofu
Ultra crispy tofu chunks are coated in a mellow miso glaze, with enough extra sauce to drench your favorite stir-fry veggies as well.
**Original recipe link:** [Miso Tofu](https://www.craftycookbook.com/crispy-miso-tofu/)
^ Original recipe includes a toggle to metric units.
**Ingredients:**
* 1 block extra firm tofu, pressed to removed excess moisture (12 oz package)
* 8 – 12 oz fresh broccoli florets
* 1 (8 oz) can sliced water chestnuts, optional
* 3 green onions (green and white portions separated and sliced thin)
* 1/4 cup corn starch (sometimes called corn flour, but NOT corn meal)
* veggie oil or other neutral oil, for stir-frying
* 1 tbsp toasted sesame oil
* 1 tbsp freshly minced garlic
* toasted sesame seeds optional, for topping
For Sauce:
* 1 cup vegetable stock (can sub water)
* 1 tbsp corn starch
* 2 tbsp miso paste I use white miso (shiro miso)
* 2 tbsp mirin Japanese sweet cooking wine
* 2 tbsp soy sauce
**Instructions:**
1. Before beginning, press the tofu in a tofu press, or wrap in paper towels and place under a heavy object for 30 minutes to remove excess moisture.
2. Meanwhile, combine the stock and corn starch *from the sauce section of the ingredients list* until fully dissolved, then dissolve the miso paste into the stock using a small mesh strainer. Add the soy sauce and mirin, then set aside. (If you dont have a mesh strainer, try to incorporate the miso as best you can by whisking vigorously or transferring to a sealed container and shaking)
3. Cut the tofu into ~¾” cubes. Dust the tofu with about ¼ cup of corn starch (per batch) and toss to fully coat.
4. Heat a generous swirl of veggie oil over medium-high heat in a wok or large skillet. Add the cubed tofu pieces. Cook, turning occasionally, until the tofu is golden and crispy on most sides, about 10 minutes. Once cooked, remove to a plate.
5. Reduce the heat to medium, add a little bit more oil if needed then add the broccoli and water chestnuts and cook, stirring frequently, until the broccoli has brightened in color and is just starting to char, about 3 minutes. Remove the broccoli to a plate.
6. Wipe the skillet clean if needed and set it over medium low heat. Add the toasted sesame oil. Once the oil is warm, add the garlic and the white portions of the green onions. Cook, stirring frequently, until very fragrant, about 1 minute.
7. Add the sauce to the pan and raise the heat a bit to bring it to a simmer.
8. Allow the sauce to simmer down until it thickens, for about 4-5 minutes. If the sauce gets too thick, you can add a little more water, one tablespoon at a time. Taste the sauce and season with a little salt if desired. (If you like your broccoli a little softer, you can add it back in while the sauce simmers)
9. Add the tofu pieces and toss until they’re fully coated in the sauce. Then add the broccoli and waster chestnuts and toss further. Serve immediately over a bed of white rice (I use jasmine), and top with the green onion greens.
**Notes:**
* If you make a double batch, do not overcrowd the tofu in one pan. Use two pans, or cook the tofu in two batches.
* White miso is mild in flavor, for a bolder flavor try red miso.
**This is an original recipe, and I love to hear feedback from the Reddit community! If you have any questions, please ask away, and I’d love to hear how it goes if you make this yourself!**