Tofish no misoni is the vegan version of Saba no misoni, which is mackerel (saba) cooked in miso-based sauce. In this case, mackerel is replaced with tofu.
Tofish, stands for “tofu fish” or “vegan fish”, meaning tofu marinated with seaweed and soy sauce to give it a fish taste, and typically prepared like “tofish and chips“, the vegan version of the British Fish and chips.
Miso-ni is a type of miso-based cooking, in a kind of sauce made from: miso, soy sauce, mirin, sugar, and ginger.
- Difficulty: Medium
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop, Grill
- Cuisine: Japanese
- Seasonality: All seasons
Ingredients
- 2 blocks tofu
- 1 lime
- 2 tablespoons sesame oil
- 6 tablespoons soy sauce
- 3 tablespoons miso
- 3 tablespoons mirin
- 1 tablespoon nori seaweed (chopped)
- 1 sheet nori seaweed
- 3 tablespoons sugar
- 1 green onion
- to taste salt
Steps
Cut the two blocks of tofu in half diagonally to form 4 triangles.
Marinate with salt, 3 tablespoons of soy sauce, chopped nori seaweed, lime juice, 2 tablespoons of sesame oil, salt, for at least 2 hours, up to 4 hours.
Cut the nori seaweed to the triangular shape of each tofu piece and place it on top of each, with the rough side facing down.
Cook the tofu, with the nori seaweed side facing up, in a pan with the miso, 3 tablespoons of soy sauce, mirin, sugar, grated ginger, and 1/2 cup of water. Covered, for 10 minutes.
Finally, grill the tofu for a few minutes on both sides, serve with the cooking sauce on top and the green onion.
FAQ
What is miso?
Miso is a Japanese product derived from the fermentation of yellow soybean seeds, to which salt, the fungus Aspergillus Oryzae (koji), and other grains like barley, rice, and rye are added.
From the thick and creamy paste with a dark color: its strong and bold, salty flavor.
An ingredient suitable for seasoning soups, broths, and stews and for dressing vegetables and meats, a sort of substitute for bouillon.
