Tofu With Miso Peanut Sauce

Name: Tofu With Miso Peanut Sauce
Total time: 10 min
Yield: 14 tablespoons
Ingredients: 1/4 cup red miso; 2 tablespoons pomegranate molasses; 1/4 cup smooth unsalted, unsweetened peanut butter; 1 teaspoon grated or minced fresh ginger; 2 tablespoons water (more to taste); 2 tablespoons rice vinegar; 2 teaspoons finely chopped or grated orange zest

By Martha Rose Shulman

Total Time: 10 minutes
Rating: 4(85)
Comments: Read comments

Miso, a paste made from fermented soybeans and grains, has a rich, salty and complex flavor. It’s high in B vitamins, protein and manganese, as well as many phytonutrients that are believed to have antioxidant properties. Pomegranate molasses, though a Middle Eastern food, is a nice complement in this recipe. You can find miso at Whole Foods and at markets that sell Japanese foods, as well as at some Asian markets. You can find pomegranate molasses at Middle Eastern markets. This makes enough sauce for a pound of tofu.

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Ingredients

Yield:14 tablespoons

¼cup red miso
2tablespoons pomegranate molasses
¼cup smooth unsalted, unsweetened peanut butter
1teaspoon grated or minced fresh ginger
2tablespoons water (more to taste)
2tablespoons rice vinegar
2teaspoons finely chopped or grated orange zest

Ingredient Substitution Guide

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Preparation

Step 1
In a small bowl, whisk together all of the ingredients. Thin out as desired with water. Brush or spoon onto sliced tofu (cooked or uncooked).

Tip

Advance preparation: This will keep for a week in the refrigerator

Ratings

4 out of 5

85 user ratings

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Comments

Julie7 years ago

Because of what I had in the house and kids taste, I had to super modify, but it still came out yummy.
Sub yellow miso for red
Sub cashew butter for peanut butter
Sub molasses for pom molasses
No ginger
All else the same
Dredged firm tofu cutlets through it and cooked it in glass pan on 375ish whilst roasting broccoli. Cooked maybe 15 minutes ish. Next time would coat more lightly and reserve some sauce to put on fresh.
Thanks again. Yum! Kids and grown-ups.

Suzaan3 months ago

Have made several times. Beware of saltiness of miso, but rice vinegar a good flavor. Use lots of orange zest, and to thin, instead of water I use pomegranate or other unsugared berry juice. Very good with beet syrup which is just like molasses, available from Schaller & Weber. This lasts much longer than two weeks in the fridge, although I have to make a double batch to make it last, as it is so good on so many foods, from eggs to ice cream.

Chloe6 months ago

This is really good! I was looking for an easy weeknight dinner so I made this sauce (more of a paste consistency) and then used it to make summer rolls with rice paper sheets, soft tofu (uncooked), a bag of those fried onion pieces, some red leaf lettuce and some bean thread noodles. Made some lettuce wraps too! When I made this sauce I didn’t have any pomegranate molasses on hand so I just used regular molasses which worked great. I also added a smidge more peanut butter and grated ginger than the recipe calls for but that’s up to personal taste- recipe is fine as is.

Suzaan1 year ago

Used red miso, corn syrup instead of missing molasses at half quantity, additional scoops of commercial sweetened p butter on hand for cookies, powdered ginger, thinned with pomegranate juice and water. So good, have made variations on recipe many times and pour over everything from eggs to ice cream.

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