Korean Vegan Miso Tofu Steak with Spicy Soy Glaze & Rice Cake Salad

Allergens

Soy

Ingredients

• 12 oz extra
• firm tofu
• 1/4 cup miso paste
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1/2 tsp chili flakes (optional)
• 8 oz rice cakes
• 1 cup spinach, chopped
• 1 carrot, julienned
• 1 green onion, thinly sliced
• 1 tbsp sesame seeds

Instructions

1. a. Prepare the tofu steak by pressing it between two plates with something heavy on top for about 30 minutes. b. In a small bowl, mix together miso paste, soy sauce, mirin, sugar, garlic, ginger, and chili flakes (if using). c. Grill or pan fry the pressed tofu in a non stick skillet for about 5 minutes per side until golden brown. d. Brush the tofu with the miso mixture while grilling to create a delicious glaze. e. Cook rice cakes according to package instructions, then toss with spinach, carrot, and green onion in a bowl. f. Serve the tofu steak atop the rice cake salad, garnished with sesame seeds.

Chef’s Insight

Pressing the tofu is crucial for achieving the perfect texture - Experiment with different glazes for a unique twist on this dish

Notes

Adjust spice level to personal preference - Use fresh ingredients for best results