Nobu-Style Saikyo Miso-Glazed Tofu Sandwich

Miso glazed tofu sandwich

Today we’re taking a trip to Japan (via New York’s Nobu restaurant, and my kitchen here in California) for a mouth-watering savory-sweet Miso-Marinated Tofu Sandwich. This dish is so good that it presents a dilemma. You’ll eat one and feel satisfied and full, but it’s so tasty that you’ll want to immediately throw 8 more down your gullet and will make you wish you had the expandable throat of a pelican. Sorta defeats the whole healthy eating thing, but I digress…

I got a hold of Nobu’s recipe for their world-famous Saikyo Miso-Glazed Black Cod and adapted it into a to-die-for vegan dish that I think you’re going to love as much as I do. The exterior of the tofu turns slightly firm and crisp around the edges when the sugary sake/mirin miso glaze caramelizes under the broiler, while the interior stays silky smooth. Mmm, can’t you practically taste the sweet, rich, miso-infused flavor? This is just irresistible on a sugar-glazed bun with some sauteed baby bok choy and drizzled with a vegan lemon-garlic aioli.  It’s incredibly simple to make. (But please note that you’ve got to let it sit in the fridge for a few days so the marinade thoroughly infuses the tofu. Trust me, it’s worth the wait.)

The marinade makes enough for two full bricks of tofu, which when sliced, makes 6-8 sandwiches. It’s so sophisticated and unique on the palate that it makes a really wonderful meal to serve to special friends. It’s also a great dish to make on a Sunday if you want to have yummy sammies all week long. Or, you know, you could throw all of them down your mouth in one sitting, lie to your friends and say that you’re practicing for an eating contest. (You’re welcome).

Nobu style saikyo miso tofu sandwich

Nobu-Style Saikyo Miso-Glazed Tofu Sandwich

Active cooking time: 20 minutes
Marinating time: 2-3 days
Serves: 6-8

Marinade:
1/2 cup mirin (it’s a Japanese sweet rice wine – in the grocery store, it’s usually next to the sake)
1/2 sake
2 cups white miso paste (note: it’s super cheap in Asian food stores. Regular grocery stores charge three times as much for it)
3/4 cup granulated sugar

Sandwich:
2 bricks of medium-soft tofu
4 baby bok choy, coarsely chopped
Buns
1 tbsp sugar, dissolved into 3 tbsp of water

Vegan Lemon-Garlic Aioli:
3 tbsp vegan mayonnaise
2 cloves garlic, pressed
2 tsp fresh lemon juice

Prepare the marinade and tofu: 

Saikyo miso marinade

In a medium sized saucepan, combine the mirin and sake and bring to a boil for about 30 seconds to boil off some of the alcohol. Reduce heat to low and add the miso paste, stirring constantly. Once the miso has completely dissolved, turn heat up to medium high and add the sugar, stirring until dissolved. Turn off heat and cool to lukewarm before marinating the tofu.

Cut your tofu width-wise to make two big tofu squares per brick. I like to use the hard plastic tofu trays to marinate it, or you could use a pyrex dish. Place some marinade on the bottom, then alternate layers of tofu and marinade. Be sure to slather the top piece of tofu with lots of marinade. Cover and refrigerate for 2-3 days.

Broil the tofu:

After 2-3 days of marinating the tofu, wipe a little bit of the marinade off the top and place on tin foil-lined baking sheet beneath a preheated broiler. Broil about 5 minutes per side until it looks like this:

broiled miso glazed tofu

Prepare the sandwich:

Personally, I like my buns toasted (and no, I’m not talking about tanned cheeks!) (Well actually, now that I think of it, that’s not so bad either). Brush the sugar-water atop each bun and place in the oven at 350 and bake until golden.

Saute or steam the bok choy. Then whisk together the aioli ingredients. Assemble the sandwich and serve with a side salad. After a couple of polite little bites, wait until no one is looking and proceed to shove the whole thing in your mouth as fast as you can. Enjoy!

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Categories: Main dish, Recipes

Author:Cimeron

Cimeron Morrissey is an award-winning magazine writer who writes about her passions, which include travel, water sports, animal rescue and food.

Operation Carnivore Conversion

This is Operation Carnivore Conversion, an ambitious and potentially hazardous project to transform my meat-loving husband into a vegetarian. Recognizing that his diet was shared by Tyrannosauruses but not by humans who live very long, he has decided - reluctantly - to try to dramatically reduce his consumption of animal-based foods. The success of this project relies on my ability to serve inventive and tasty meals that would satisfy even a femur-gnawing caveman (and to prepare them in less than 30 minutes since I don't have much time). This is a high-risk endeavor. If my husband feels deprived or underwhelmed, he will see my arms as snack-shaped objects and/or whine me to death. Failure is not an option. Oh boy, here we go!

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