Sticky Miso Tofu

🥘 Ingredients

• tofu 400 g, block, pressed and drained
• tamari 1 tbsp, marinade
• avocado oil 1 ½ tbsp, marinade
• cornstarch 1 tbsp, coating
• nutritional yeast 1 tbsp, coating
• white pepper ¼ tsp, coating
• five spice ¼ tsp, coating, optional
• yellow miso paste 2 tsp, for sauce
• brown sugar 2 tbsp, for sauce
• tamari 2 tbsp, miso sauce, or coconut aminos
• mirin 2 tbsp
• water ¼ cup, for sauce
• cornstarch 2 tsp, slurry
• water 2 tbsp
• avocado oil 2 tsp, for cooking
• scallions 2 scallions, white portions separated
• garlic 2 cloves, thinly sliced
• ginger 1 tsp, grated
• fresno pepper 1 whole, thinly sliced
• tofu 400 g, block
• scallions 2 scallions, green portions

1. 1

   Preheat your oven to 425°F. In a large bowl, tear the pressed tofu into 1 inch chunks. Drizzle with tamari and avocado oil , then evenly sprinkle cornstarch , nutritional yeast , white pepper , and five spice . Toss the tofu to evenly coat.
2. 2

   Spread the tofu in an even layer on a baking tray and place in the oven to bake for 30 minutes , flipping halfway.
3. 3

   Meanwhile, in a measuring cup, add yellow miso paste , brown sugar , tamari , and mirin . With a spoon, lightly mash the mixture together. Add water and vigorously whisk until smooth.
4. 4

   In a separate small bowl whisk cornstarch with water until smooth.
5. 5

   Heat a skillet with avocado oil over medium heat. Once hot, add scallions , garlic , ginger , and fresno pepper and sauté until fragrant. Pour the miso sauce into the pan and stir well into the aromatics until it starts to simmer. Pour in the cornstarch slurry, turn the heat to low then continue to stir for 5 minutes or until the sauce begins to thicken to your liking. Stir in tofu and coat with the sauce.
6. 6

   Serve garnished with scallions and enjoy as desired.