Step 1

Press your tofu to drain excess liquid. Slice into cubes or your shape of choice. I air-fried my tofu soI simply placed this in my air fryer basket and spray some oil. I left this to air fry for 20-22 minutes at 180-200C. Do note that air fryer settings can vary.

Step 2

You can also opt to bake or pan-fry your tofu until golden brown and crisp. Set the tofu aside.

Step 3

Meanwhile, mix together all the sauce ingredients in a small bowl until the corn starch has dissolved. Set aside.

Step 4

Heat your skillet or pan over medium heat. Once hot, add in the vegan butter and allow to melt. Add the white part of the scallion and garlic. Sauté for 2-3 minutes or until the garlic is lightly brown and aromatic. Add in the miso paste and mix.

Step 5

Mix the sauce again since the corn starch tends to settle at the bottom. Over medium heat, pour the sauce into the garlic. Leave to simmer over medium heat and continue to stir until it slightly thickens.

Step 6

Add in the crispy tofu. Coat in the sauce and allow to leave at a medium low to simmer for 4-5 minutes or until the sauce has thickened further and has become sticky from the sugars. The sauce should coat the tofu well and turn into a sticky glaze.

Step 7

Add the green parts of the scallions.

Step 8

Serve and enjoy this tofu while hot with rice or noodles of your choice.

Step 9

I highly recommend to enjoy this tofu immediately after cooking but in case you have leftovers, it’d be best to reheat this on a pan and add some water since the glaze will thicken. Adding a bit of water (around 1-2 tbsp) would allow the glaze to become a bit runnier. It’ll turn back into a glaze as you reheat it over medium heat.