Sort ingredients
sranjan
QR Code
Listen
Pdf
Slice the tofu into two cutlet-shaped pieces. Bring a pot of generously salted water to a boil and add the tofu. Boil for 5 minutes, then drain and pat dry. Score the tofu.
Whisk together gochujang, soy sauce, miso, maple syrup, black pepper, and five spice. Add the tofu and let it sit at least 10 minutes.
Heat 1 tablespoon neutral oil in a skillet over medium heat. Add the tofu and remaining marinade on top. Cook 4–5 minutes per side.
In a small saucepan, combine rice, water, miso, coconut aminos, grated garlic, ginger, and butter. Bring to a gentle boil, then reduce to low, cover, and simmer 15 minutes or until rice is cooked and fluffy.
In a pot, add a splash of neutral oil and sauté the onion, shallot, garlic, and ginger for 5–6 minutes. Add the scallions, cilantro stems, kombu, water and tamari. Bring to a gentle simmer. Just before boiling, remove the kombu. Continue simmering uncovered for 15–20 minutes. Turn off the heat. Add the miso (whisk a little in hot broth first).