TOFU CUTLETS
WITH MISO SAUCE
SERVES: 2-4
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
-
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.
-
Slice the tofu into 6cm squares.
-
Dredge each slice of tofu in flour, then dip into soy milk and press into rice crumbs to coat both sides.
-
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.
-
Transfer to a plate and serve immediately with miso sauce. Enjoy!
