Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of extra-firm tofu for at least 20 minutes to remove excess water, then slice it into 1 cm thick rectangular pieces.

2. 2

   Prepare a smoker or a stovetop smoker setup according to manufacturer instructions, adding one handful of applewood or other mild wood chips.

3. 3

   Arrange the sliced tofu in a single layer on a smoking rack and smoke for 20-25 minutes until the tofu develops a light smoky aroma and a slightly golden hue.

4. 4

   While the tofu smokes, whisk together 120 ml of pomegranate juice, 30 grams of white miso paste, 15 ml of mirin, 15 ml of sake, and 5 ml of soy sauce in a small saucepan.

5. 5

   Bring the glaze mixture to a simmer over medium heat, stirring occasionally, and reduce for 5-7 minutes until it slightly thickens; if a thicker glaze is desired, stir in a cornstarch slurry made from 5 ml of cornstarch and 15 ml of water.

6. 6

   Heat 5 ml of sesame oil in a large non-stick pan over medium-high heat, then carefully sear the smoked tofu pieces for 2-3 minutes per side until golden brown and crispy.

7. 7

   Pour the pomegranate miso glaze over the seared tofu, ensuring each piece is coated, and cook for another 1-2 minutes until the glaze is glossy and coats the tofu beautifully.

8. 8

   Serve the Smoked Tofu with Pomegranate Miso Glaze immediately, garnished with 30 grams of fresh pomegranate arils and thinly sliced green onion.