crispy seaweed thins sea salt multipack
23 / 459 kcal
yours and ours
miso soy tofu steak
you will need
- sauce: 2 itsu miso'easy packets
- sauce: 1.5 tbsp light soy sauce
- sauce: 1 tbsp honey
- sauce: 2.5 tbsp water
- sauce: 2 garlic cloves, minced
- cornstarch slurry: 1/2 tsp cornstarch
- cornstarch slurry: 2 tbsp water
- sushi rice
- sesame seeds
- itsu seaweed thins
- kimchi
- sliced cucumbers
let's get cooking
step 1
pre-heat oven to 180ºC.
step 2
cut the tofu in half, lengthwise.
step 3
place chopsticks on either end, then using a knife, score the top diagonally both ways to create a cross-hatch pattern (make sure to not cut too deep).
step 4
in a bowl, add your itsu miso’easy as well as the rest of the sauce ingredients.
step 5
add the sauce to the tofu and leave to marinate for at least 30 minutes.
step 6
place onto a tray covered with parchment paper and bake for 20 minutes, or until golden.
step 7
while the tofu is cooking, in a pan over medium heat, pour the rest of the sauce and bring to a simmer.
step 8
pour the cornstarch slurry, mix and allow the sauce to thicken.
step 9
to meal prep, add some cooked rice, sliced cucumber, kimchi and the cooked tofu.
step 10
top the tofu with some sauce, sesame seeds, spring onions & enjoy with some itsu seaweed thins.
