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.