About the Recipe
This Creamy Miso Mustard Tofu is a rich, savoury, and satisfying vegetarian dinner recipe perfect for meat-free nights. Featuring marinated tofu pan-fried until golden and crispy, it's served in a luxurious sauce made with miso paste, yellow mustard, chili powder, and double cream. The bold umami flavour is perfectly balanced with heat and creaminess, and it’s served alongside crisp-tender green beans and fresh chili slices for added bite. This tofu dish is high in protein, easy to make, and packed with Japanese-inspired flavours. It’s an ideal choice for a healthy, quick, and delicious plant-based meal that doesn’t sacrifice taste.
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Ingredients
These ingredients are for 1 servings, for customisable servings download the Quick Grub App!
For The Tofu
90g tofu
1 tsp soy sauce
½ tsp grated ginger
1 tsp mirin (or white wine as a substitute)
For The Sauce
50ml vegetable stock
½ tsp miso paste
½ tsp yellow mustard
50ml double cream
⅓ tsp chili powder
For Serving
50g green beans
¼ red chili pepper, sliced
Preparation
To Marinate The Tofu
Mix the marinade ingredients in a bowl. Cover tofu and marinate in the fridge for at least 1 hour.
For The Sauce
2. In a saucepan, whisk together vegetable stock, miso, and mustard over heat.
3. Stir in the cream and chili powder, allow to reduce.
4. Adjust thickness with a bit of water and corn starch if necessary. Season with salt and pepper.
To Cook The Tofu
5. Preheat a pan with oil and fry the tofu on each side for 4–6 minutes until golden.
Cook The Green Beans
6. Boil green beans in salted water for about 3 minutes or until tender.
To Serve
7. Spoon sauce into a bowl, top with tofu and green beans. Garnish with sliced red chili.
8. Serve with your chosen side (rice, noodles, etc.).
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