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Brandy Miso Tofu

Mixing brandy with red miso is a great way to add rich umami flavor to tofu.  Use whatever veggies you like or have on hand.


Brandy Miso sauce:
2 Tbsp red miso
2 Tbsp coconut aminos (I use Trader Joe’s)
1 Tbsp seasoned rice vinegar
1 Tbsp sesame oil
2 Tbsp brandy

1 tub extra firm tofu
crushed red pepper flakes to taste
2 cups broccoli flowerets
1 yellow squash cubed
1/2 red onion, sliced

peanuts, chopped, for garnish

Slice the tofu into 1/2-inch pieces and lay out in between paper towels.  Put a cutting board on top and weigh down with some canned goods.  After about 5 minutes, remove tofu from bondage and cut into cubes.
Whisk together the sauce ingredients in a small bowl.  

Brown the tofu in a dash of canola oil in a non-stick skillet.  Season with crushed red pepper flakes.  
Remove tofu to a bowl when browned.  Add broccoli, squash and onion to the skillet and stir fry until veggies are just softened but still nicely crisp-tender.
Return tofu to the skillet and reheat.  Add sauce and reheat everything. 
Serve tofu over rice, garnished with peanuts.


Serves 4.
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