Deep-fried Tofu that has meaty texture is a great source of plant-based protein and it can be used for a variety of dishes. It goes so well with Miso. My family’s favourite is provably ‘Fried Tofu & Cabbage with Sesame Miso Sauce’. Today I cooked it with Soy Beans that I cooked the other day. Edamame Beans, that are young Soy Beans, can be used instead. Tofu is made from Soy Beans. The Miso that I used was made from Soy Beans. So, this is a triple Soy Bean dish.
Makes
4 Servings
Ingredients
500g Fried Tofu *cut into bite-size pieces
1 cup Cooked Soy Beans *OR Edamame Beans
1 tablespoon Sesame Oil
Finely chopped Spring Onion
Sesame Miso Sauce
2 tablespoons Miso *I used White Miso
2 tablespoons Sake (Rice Wine) *OR Water
2 to 3 teaspoons Sugar *alter the amount to suit your taste
1 clove Garlic *grated
1 small piece Ginger *grated
1 teaspoon Toban Djan (Chilli Bean Sauce) *OR Chilli Flakes as required
Method
- Combine all the Sweet Miso Sauce ingredients in a small bowl.
- Heat Sesame Oil in a frying pan over medium high heat, cook Fried Tofu pieces until nicely browned, then reduce the heat to medium low.
- Add Cooked Soy Beans and the Sweet Miso Sauce. Toss and stir for a few minutes to combine. Sprinkle with finely chopped Spring Onion and serve.
Comments
Gerri Ward
14/07/2025
Do you buy the tofu already fried, or do you deep fry the whole chunk of tofu first. Could you advise how to do this please.
Here in uk we can only buy raw tofu in packs from the supermarket, so how to proceed from there please. How much oil etc.
Thanks
Hiroko
15/07/2025
Gerri. I buy already fried Tofu that is quite firm. I am lucky in Melbourne with a large Asian population, a variety of Tofu, all sorts of types, are available from many stores. If you could find firm type Tofu, you can try to fry it by yourself. You can deep-fry the block, after pat-drying it. But, I would rather pan-fry it. Cut the firm type Tofu into bite-size pieces, then fry with some oil in a frying pan until golden. It is much easier.
Soft Tofu is not suitable for stir-fry at all.
Medium firm Tofu could be used, but it needs to be pressed to remove excess water until firm enough. You can see how I press Tofu at this page. https://www.hirokoliston.com/agedashi-tofu-with-gochujang-sauce/