It goes without saying that a Japanese meal is not complete without a soy-related component. Soy sauce, tofu, and miso paste, all derivatives of soy bean processed ingredients are known to be a healthy source of protein and seasoning (minus the sodium added).
If you've noticed, tofu doesn't really have a prominent taste. What is favored is the ability of Tofu to absorb the flavor that it is immersed in. They're often bathe in strong flavors or sauces, and act as agents to balance seasonings while offering texture variation. Many times, tofu is a side component to a dish, complementing other featured proteins or vegetables. However, leave it to the Japanese who've found a way to define tofu and escalate the ingredient into the spotlight.
This recipe is one of our favorite dish to complete our izakaya cook outs. Friends who have tried the marinaded tofu loved the refreshing flavor and the texture of the nigari tofu. It's probably analogous to miso cream cheese, almost spreadable like soft cheese, but still has the jiggle of a tofu. What's important is that you don't substitute the tofu. It has to be "nigari" tofu (alluding to the firming agent, seawater) which you can actually find in most Whole Foods or local Asian Store. The tofu must be pressed at least one day in advance to extract the water content (tofu has a lot water in its structure!).
Sweet Miso Marinaded Tofu
Let us know if you enjoy this dish~Oishi!
Two amateur cooks creating and tasting dishes from our lovely city of Chicago. Follow our world wide adventure as we discover ingredients, dishes, recipes, and the foodie way of life.
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