Lunch

Miso-Glazed Tofu Steak with Charred Shishito Escabeche

Name: Miso-Glazed Tofu Steak with Charred Shishito Escabeche
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 2 servings
Ingredients: 14 oz extra-firm tofu; ⅓ cup panko breadcrumbs; 3 tbsp red miso paste; 1 tbsp mirin; 1 tbsp sesame oil; 3 tbsp neutral oil (for frying); 8 oz fresh shishito peppers (about 16–20); 4 tbsp rice vinegar; 2 tbsp water; 1 tbsp honey; 3 garlic cloves, sliced thin; 1 tbsp bonito flakes; ½ tsp kosher salt; Fleur de sel for finishing; 2 scallions, sliced on bias

A thick slab of pressed tofu, crusted in panko and miso, pan-seared until mahogany and crispy outside, tender within. Served over charred shishito peppers in a warm rice-vinegar escabeche with crispy garlic chips and bonito flake garnish for final umami flourish.

588cal 24gprotein 38gcarbs 39gfat 20min prep 18min cook 2serves

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