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Vegetarian Nobu-Style Miso-Glazed Tofu Wraps – vegetarian recipe
Stav Kogan

Vegetarian Nobu-Style Miso-Glazed Tofu Wraps

A vegetarian homage to Nobu's famous Miso-Marinated Black Cod, this recipe features perfectly seared tofu in a rich Saikyo Miso glaze, served in crisp lettuce wraps for a decadent yet light appetizer.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 -6 servings, 10-12 wrap
Calories: 155
Ingredients Method Nutrition

Ingredients
  

  • Miso-Glazed Tofu Wraps
  • 1 block extra-firm tofu, 14 ounces / 400g (14.1 oz), pressed and cut into 10-12 squares
  • 10-12 teaspoons (60 ml / 2 fl oz) Nobu-Style Saikyo Miso (recipe follows)
  • 10-12 pieces Garlic Chips (recipe follows)
  • 2 ounces (55 g / 1.94 oz) frozen kataifi dough, deep-fried until golden (or crushed rice crackers)
  • 10-12 leaves butter lettuce, washed and crisped in cold water
  • 1 thumb-size knob fresh ginger, peeled and slivered
  • Nobu-Style Saikyo Miso
  • ⅔ cup (160 ml / 5.4 fl oz) sake
  • ⅔ cup (160 ml / 5.4 fl oz) mirin
  • 1⅔ cups / 450g (15.9 oz) white miso paste
  • 1⅛ cups / 225g (7.9 oz) granulated sugar
  • Garlic Chips
  • 3 cups (700 ml) canola oil, for frying
  • 10 cloves garlic, thinly sliced on a mandoline
  • 1 cup (240 ml) whole milk or unsweetened plant-based milk
  • For the best texture, press your tofu for at least 30 minutes. You can use a tofu press or wrap the block in paper towels and place a heavy object on top.
  • The Nobu-Style Saikyo Miso can be made up to a month in advance and stored in an airtight container in the refrigerator. Its flavor deepens over time.
  • If you can't find kataifi dough, substitute with crispy fried vermicelli noodles or crushed rice crackers for a similar crunch.
  • Watch the miso glaze very carefully under the broiler or in the pan, as the sugar content makes it prone to burning quickly.

Method
 

  1. First, prepare the Garlic Chips.
  2. Heat the oil to 300°F / 150°C in a skillet.
  3. Place the garlic and milk in a saucepan and bring to a boil to remove any bitterness.
  4. After a few seconds, strain the garlic, rinse in cold water, and pat completely dry. Deep-fry the garlic slices in the oil over low heat until light golden, then immediately transfer them to a paper-lined dish to drain.
  5. Next, make the Nobu-Style Saikyo Miso.
  6. In a medium saucepan, bring the sake and mirin to a boil over high heat.
  7. Reduce the heat to low and whisk in the miso paste until it dissolves completely.
  8. Turn the heat up to high, add the sugar, and stir constantly with a wooden spoon until the sugar dissolves and the mixture is a smooth, glossy paste.
  9. Remove from heat and let it cool.
  10. Prepare the tofu. Ensure it has been pressed for at least 30 minutes to remove excess water.
  11. Cut it into 10-12 bite-sized squares, about 1-inch thick.
  12. Heat a non-stick skillet or broiler to high.
  13. Sear the tofu squares on one side until golden brown.
  14. Flip the tofu, spread a generous teaspoon of the Saikyo Miso on top of each piece, and continue to sear or broil until the miso caramelizes and bubbles. Watch carefully to prevent burning.
  15. Assemble the wraps. Break the Garlic Chips and fried kataifi dough into the bottom of each lettuce leaf.
  16. Top with a piece of the warm miso-glazed tofu and a few slivers of fresh ginger.
  17. Wrap the lettuce around the filling and serve immediately.
  18. When searing the tofu, do not overcrowd the pan.
  19. Cook in batches if necessary to ensure each piece gets a beautiful, golden-brown crust.

Nutrition

Calories: 155kcalCarbohydrates: 12gProtein: 8gFat: 8g

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