Soy marinated tofu topped with a peanut miso spread, wrapped in an egg roll wrapper then fried till golden brown.
WHAT’S GOING ON HERE:
Tofu: Extra firm tofu holds its shape when it’s time to cook. Tofu oftentimes comes wet. Once removed from the package place it on a plate with a napkin cover it with more napkins and add another plate and let it sit for 10 minutes. So some of the water is removed. Do not apply pressure to the top plate the light press is all it needs.
Egg roll wrappers: Wonton wrappers may be too small to wrap all the tofu up. instead, use egg roll wrappers and cut the wrappers to size. don’t over wrap the tofu, cut off the excess wrapper or the inside can get doughy.
Onions: Caramelized onions make this dish really savory. The onions take upwards of 20 to 30 minutes to get the full effect. The slow addition of butter and salt makes the onions sticky and the perfect consistency for sticking to the tofu.
Peanuts: Peanuts add a nice crunchy and some unexpected flavor to the dish. Keep the peanuts lightly chopped to give them a nice crunch, The peanuts being too paste-like peanut butter will melt inside the wrapper. Reduce the heat when adding peanuts to the onions since they can burn quickly.
Miso: Miso is fermented soybean paste and comes in multiple varieties. For this recipe, I’m using a yellow miso paste since it’s sweet and goes great with caramelized onions.
Soy Sauce: Soy sauce is the salty aspect of this dish. It gives off nice color But also balances the sweet and the savory well.
TIPS & TRICKS FOR THE BEST FRIED MISO PEANUT TOFU
marinade: marinade the tofu. tofu needs all the help it can get. It’s a flavor sponge. first, squeeze out the excess moisture in the tofu then portion the tofu and let it sit in the marinade. it doesn’t need too long and since the tofu is protected by an egg roll wrapper you don’t need to worry about it burning.
fry the onions: caramelized onions take a while. starting ahead of time is always the best option. save the salt for last so that the onions can take on as much color as possible.
cool the paste: cool the peanut and onion mixture before adding the miso paste so that it doesn’t melt.
rolling: cutting the tofu into manageable shapes makes the rolling process a lot easier.
seam side down: when rolling the egg roll wrapper skip the egg wash and place the wrapper seam side down. when it’s time to cook continue placing the seam side down so once it’s crisp its sticks together.
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