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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the tofu into 4 rectangular pieces and remove the excess moisture by placing heavy pans directly on top of the tofu. Let stand about 20 minutes. | 2. Heat both oils up in a non-stick pan over medium heat. Fry the tofu on all sides to seal. | 3. Place the tofu on a serving platter. | 4. In a small saucepan over medium-high heat, combine the soy sauce, rice vinegar, ginger and water (or broth). Just before the mixture comes to a boil, whisk in the miso. | 5. Pour the sauce over the cooked tofu. Garnish with scallions, watercress or daikon sprouts, and the black sesame seeds. | 6. Can be served hot or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	1/2		drained firm	20.4116	0.3941	2.448	1.236
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
sesame oil	1/2	teaspoon	toasted	19.89	0.0	0.0	2.25
tamari	1	tablespoon		10.8	1.0026	1.8918	0.018000000000000002
rice vinegar	2	tablespoons		-	-	-	-
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
water	1/2	cup		0.0	0.0	0.0	0.0
miso	1	teaspoon	used	11.22	1.4376	0.7248	0.3406
scallion	1		sliced	32.0	7.34	1.83	0.19
watercress leaf	2	tablespoons		-	-	-	-
black sesame seed				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.