Snack

Miso-glazed tofu skewers

Name: Miso-glazed tofu skewers
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 14 oz Extra-firm tofu; 1½ oz White miso paste; 1½ tbsp Toasted sesame oil; ½ oz Sesame seeds; ¼ oz Granulated erythritol; Rice vinegar, a teaspoon; Scallions, one, sliced thin

Miso browns almost instantly under heat because of the sugars already in it, so the glaze goes on at the very end and everything before that is just cooking the tofu through.

4gnet carbs

16gfat

17gprotein

230kcal

Per serving25 minServes 4

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Ingredients

For the whole dish · serves 4

Extra-firm tofu14 oz
White miso paste1½ oz
Toasted sesame oil1½ tbsp
Sesame seeds½ oz
Granulated erythritol¼ oz
Rice vinegara teaspoon
Scallionsone, sliced thin

Method

6 steps · 25 minutes

Press the tofu 20 minutes and cut it into thick fingers. Thin ones fall off the skewer.
Thread them lengthwise and broil or grill 5 minutes a side, plain, until the surfaces dry and firm up.
Mix the miso, sesame oil, erythritol and vinegar into a loose paste.
Brush it on and give them 90 seconds more. Any longer under the heat and the miso goes from caramel to burnt with no stage in between.
Sesame seeds and scallion straight after, while the glaze is still tacky enough to hold them.
They are as good cold, which is not true of most grilled tofu.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.