Miso Sriracha Tofu
12 ounces extra-firm tofu
1 tablespoon vegetable oil
3 tablespoons soy sauce, divided
3 tablespoons toasted sesame oil, divided
1 tablespoon ginger, minced
1 teaspoon garlic, minced
1/4 cup brown sugar, loosely packed
2 tablespoons Sriracha
2 tablespoons seasoned rice wine vinegar
3 tablespoons white miso
- Slice the tofu crosswise into 8 squares. In a large non-stick skillet, heat 1 tablespoon of vegetable oil over high heat. Add the tofu and sear until golden brown on each side. Reduce to medium heat, add 2 tablespoons of tamari, cook for 1-2 minutes, then flip the tofu and continue cooking until all the tamari is absorbed. Remove and reserve the tofu.
- In a medium sauté pan, combine 2 tablespoons toasted sesame oil, seasoned rice wine vinegar, Sriracha, 1 tablespoon tamari and brown sugar. Bring the mixture to a boil, whisking to blend in the sugar. Turn off the heat and whisk in the miso paste until smooth. Gently add the tofu to the sauce, flipping once to coat. Let sit.