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Nutrition Facts
Serving Size 1 (297g) Recipe makes 2 servings
Calories 338
Calories from Fat 217		(64%)
Amount Per Serving		%DV
	Total Fat 24.2g	37%
	Saturated Fat 4.0g	19%
	Monounsaturated Fat 8.1g
	Polyunsaturated Fat 10.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1124mg		46%
Potassium 393mg		11%
Total Carbohydrate 13.8g		4%
	Dietary Fiber 2.2g	8%
	Sugars 8.2g
Protein 20.6g		41%
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Tofu With Garlic Mirin Sauce

Recipe #110543 | 12 min | 5 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Tyson Hurt
Feb 7, 2005

I came up with this recipe as a result of becoming vegan, and no longer being able to eat mirin chicken with my Japanese friends. The glaze takes on a dark brown color, and coats the fried tofu very nicely. You may want to make extra sauce to serve over rice.

SERVES 2 -4 (change servings and units)

Ingredients

1 lb extra firm tofu, pressed and drained
2 teaspoons cooking oil

Sauce

1/8 cup mirin
1/8 cup soy sauce or tamari
2 tablespoons water
1 1/2 tablespoons sesame oil
1 tablespoon sugar
1 teaspoon cornstarch
1 garlic clove, minced, to taste

Directions

1
Slice tofu into 1/4 inch strips.
2
Heat a non-stick skillet over medium-high heat, and add cooking oil.
3
Fry tofu until light golden, making sure both sides are browned.
4
Remove tofu to paper-towel lined plate.
5
Stir all sauce ingredients in a small bowl, adding the sesame oil last.
6
Pour mixture into skillet, and cook over medium-high heat until thickened.
7
Return tofu to skillet, and toss to coat.
8
Serve with steamed jasmine rice, or cooked soba noodles if desired.

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Featured Reviews for This Recipe

From: Valeria

On Aug 27, 2009

I love mirin, but this recipe doesn't do enough with it to make it really good. The only tofu I had was extra firm silken, which doesn't hold together very well in the fry pan. But on the bright side I kept looking for mirin tofu recipes until I found a really quick and delicious one with steamed vegetables, brown rice and homemade peanut sauce to top off the mirin-fried tofu.

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From: Chef #1126518

On May 1, 2009

Excellent! This was my first attempt at making my own marinade, and it was wonderful. I doubled the sauce (for pouring over rice/veggies) and used frozen (and then thawed) tofu that I squeezed all the water out of. I also added some crushed red pepper flakes in addition to some toasted sesame seeds. Turned out very well. Thanks!

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From: vusandra

On May 29, 2008

This sauce has good potential and I think the recipe can be expanded to include more ingredients (mushrooms, broccoli, bean sprouts, etc). I used peanut oil because I didn't have sesame oil. It tasted fine, but I think it would taste better with sesame oil. Also added some crushed red pepper for a kick. Remember to add the oil last when making the sauce!

2 people found this review helpful

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From: PinkCherryBlossom

On Jul 6, 2006

This is my second attempt with tofu (technically third but the first one was so rank it put me off for years) Luckily this one reaffirmed that really it was ok. I made a couple of changes to mine though. Firstly I didn't add the garlic (only because I forgot. Secondly I didn't fry the tofu I have a cafe style sandwich press for paninis, I put the tofu on this and squashed it untill it was dark brown and chewy! Him indoors said it was like well done bacon. I served mine with some left over sushi rice as I was making onigiri and made extra sauce yum! This one is going in the book!

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