It’s no secret we love local food, and the fact that you can get tofu, miso and soy sauce made in Cincinnati is in our opinion… quite special. The combination of the sweet corn vinegar with the miso in the glaze brings this whole dish to peak umami deliciousness.  

INGREDIENTS:

1 14 oz package Cin Soy Tofu

4 Tbsp Neutral oil (I used Healthy Hoosier Sunflower Oil which is great for frying)

Sauce: 

¼ cup Cin Soy Sauce (sub Tamari for a gluten free alternative!)

3 Tbsp Ohio Maple Syrup

3 Tbsp Madhouse Sweet Corn Vinegar, or unseasoned Rice Vinegar

1 Tbsp Cin Soy Miso (available at our Farm Store)

1” piece ginger, peeled

½ tsp crushed red pepper flakes

For Serving:

1 cup steamed white rice 

sliced scallions

Pickled Pig Napa Kimchee (available at our Farm Store)

Toasted Sesame Seeds

DIRECTIONS:

Prepare steamed white rice in a rice cooker or on the stovetop.

Drain tofu, then wrap in several layers of paper towels. Set on a plate, put a small skillet on top and set a couple cans in the skillet to press the tofu. Let sit for 10-15 minutes to remove excess moisture. Unwrap tofu and cut into thin triangles as pictured. You should end up with about 24 pieces. 

Heat 2 Tbsp oil over medium-high heat in a cast iron skillet. Working in batches, place half your tofu pieces into the skillet. Fry tofu on each side for 4-5 minutes or until very crispy and golden brown. 

While tofu is frying, whisk together sauce ingredients. Using a microplane, grate ginger into bowl with sauce. Whisk until ginger and miso are incorporated. Split sauce evenly into two bowls.

Once tofu is crispy, reduce heat to medium-low. Add half your sauce into the pan with tofu, and thoroughly toss until all pieces are evenly covered. Keep tossing for about 30 seconds, until sauce has somewhat absorbed into the tofu. Transfer tofu to a plate. 

At this point you can repeat these steps with the second batch of tofu and sauce, or if you’re cooking for one you can set the second batch of tofu and sauce in the fridge for another night! If repeating steps, rinse/wipe out sauce from your skillet before frying second batch.

To serve, put preferred amount of rice into bowl(s), place tofu on top of rice bed. Spoon in preferred amount of kimchee, garnish with scallions and toasted sesame seeds.

Enjoy!