Crispy Miso Lime Tofu

Name: Crispy Miso Lime Tofu
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 piece Butter Lettuce (1 head butter lettuce); 2 pieces Lime (2 limes); 2 tbsp Low-Sodium Soy Sauce (2 tablespoons low-sodium soy sauce); 1 tbsp White Miso (1 tablespoon white or yellow miso); 1 tbsp Rice Vinegar (1 tablespoon rice vinegar); 2 tbsp Honey (2 tablespoons honey); ½ tsp Ginger (½ teaspoon ground ginger); ½ tsp Garlic Powder (½ teaspoon garlic powder); ¼ tsp Red Pepper Flakes (¼ teaspoon red pepper flakes); 1 piece Extra-Firm Tofu (1 (14- to 16-ounce) block extra firm tofu, pressed if time permits, see notes above); 3 tbsp Neutral Oil (3 tablespoons neutral oil or extra-virgin olive oil)

Crispy Miso Lime Tofu - Appetizer (American)

30 minAmerican

Servings2

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Pescatarian
Egg Free

Steps

1Pull the leaves off the head of butter lettuce, then wash and dry them. Cut the limes in half. (Note: Depending on the size, you’ll need roughly 8 to 10 lettuce leaves.)
2In a medium bowl or liquid measuring cup, stir together the juice of 1 lime (about 3 tablespoons), the soy sauce, 2 tablespoons water, the miso, vinegar, honey, ginger, garlic powder, and red pepper flakes. Smash the miso against the side of the cup to be sure it incorporates to make a smooth sauce.
3Warm your largest skillet over medium-high heat. If you did not press your tofu ahead of time: Working over the sink, remove the tofu from the container, pour out any liquid, and reserve the container. Use your hands to break the tofu into a few pieces and squeeze out as much liquid as you possibly can. This won’t be pretty! It’ll break apart into little bits. That’s perfect, you’re doing it right. When you feel like you’ve squeezed all the liquid you can out of the tofu, place it back in the container it came in. If you did press your tofu ahead of time: Crumble the tofu into a medium bowl.
4Add the oil to the super hot skillet. When it shimmers, add the squeezed, crumbled tofu in an even layer and let it sit, undisturbed, for 3 minutes. Give it a stir, then let it sit for 3 minutes more. It should start to look crispy and golden brown at this point. Keep going with this stir-and sit pattern once or twice more, adding more oil to the pan as needed, until the tofu is crispy all over (9 to 12 minutes total). Add the sauce and stir rapidly until it’s all absorbed into the tofu, not even a minute. Turn off the heat.
5To serve, fill the lettuce leaves with the crispy tofu and any of the suggested toppings. Squeeze the juice from the remaining lime over top just before eating.