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TOFU CUTLETS
WITH MISO SAUCE

SERVES: 2-4

Serving

INGREDIENTS 

Miso Sauce

  • 2Tbsp Spiral Organic Hatcho Miso

  • 2Tbsp coconut sugar

  • 2Tbsp Spiral Mirin

  • 3-5Tbsp water
     

  • ½ block firm tofu

  • 2-3Tbsp Casalare Yourself Raising Flour

  • 2-3Tbsp Casalare Rice Crumbs

  • 100ml Bonsoy Soy Milk

DIRECTIONS 

  1. Combine miso, coconut sugar, mirin and water in a saucepan and mix well. Bring to a boil, stirring constantly. Reduce heat to low, simmer and continue stirring for about 3 to 5 minutes.
     

  2.  Slice the tofu into 6cm squares.
     

  3. Dredge each slice of tofu in flour, then dip into soy milk and press into rice crumbs to coat both sides.
     

  4.  Pour olive oil evenly along the baking dish. Place the tofu cutlets into the baking dish and flip. Bake for 20 to 25 minutes, flipping halfway through.
     

  5.  Transfer to a plate and serve immediately with miso sauce. Enjoy!

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