Miso Glazed Fried Tofu
Miso-Glazed Fried Tofu

2 cartons of firm tofu, sliced horizontally and pressed
2 cups sake
1/2 cup mirin
1 teaspoon finely grated fresh ginger
2 cups cornstarch
About 3 cups vegetable oil for frying

For glaze
1/2 tablespoon butter
2 tablespoons finely chopped onion
1/2 teaspoon minced garlic
1/2 teaspoon finely grated fresh ginger
1/2 cup GF red miso (Cold Mountain or other made from brown rice NOT barley- if you can’t find it, use GF white miso)
1/4 cup packed light brown sugar
2 tablespoons GF soy sauce
1/4 teaspoon hot mustard paste
Black pepper to taste
1 cup pineapple juice
1/2 cup ketchup

Make Tofu

Press tofu, then marinate in sake, mirin, and ginger in a bowl for 3 hours. Remove tofu and Heavily coat 4 pieces of tofu at a time in cornstarch and fry in hot oil in a large skillet, turning occasionally, until golden and just cooked through, about 15 minutes per batch. Drain on paper towels. Cool completely, then chill, covered.

Make glaze:
Cook onion and garlic in butter in a 2-quart saucepan until softened, then add all remaining ingredients and cook, stirring, until simmering. Reduce heat and slowly simmer, stirring frequently, about 20 minutes. Pure in blender until smooth, and cool. Brush glaze on Tofu before serving.

You can marinate tofu for longer. Poster recommends to store the tofu separately from the glaze, otherwise it loses its yummy crispiness.

Adapted to be vegetarian from recipe at