Dinner Party · Japanese
Tofu Dengaku with Sesame Crust
Firm tofu squares seared until golden and glazed with a savory-sweet miso topping that caramelizes under the heat.
Why This Works
The red miso provides a deeper, more robust flavor profile compared to white miso, which holds up against the high-heat broiling without becoming overly sweet.
The Upgrade
Serve on a bed of wilted spinach to add a bitter contrast to the richness of the miso-glazed tofu.
Chef's Secret
Michelin TechniqueUse a heavy weight to press the tofu for at least 20 minutes before cooking, as removing excess water ensures the tofu maintains a firm texture after broiling.
Ingredients
Total time including resting: 30 min
Directions
Cut the pressed tofu into uniform 2-inch squares and pat dry with paper towels.
Heat a heavy-bottomed skillet over medium heat with a light coating of oil.
Sear the tofu squares until they develop a crisp, golden-brown crust on both sides.
Whisk together the miso paste and mirin to create a thick, spreadable glaze.
Remove the pan from heat and spread the glaze generously over the top of each tofu piece.
Place the skillet under a broiler for 2 minutes until the miso glaze begins to bubble and brown.
Remove and immediately sprinkle with the toasted sesame seeds before the glaze sets.
Wine Pairing
Chardonnay
White Wine
The BottleLouis Jadot Chablis
The mineral backbone and citrus acidity of Chablis cut through the caramelized miso and toasted sesame. It provides a clean canvas that allows the soy and umami notes to shine.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Steamed Jasmine Rice
Fluffy steamed rice helps balance the intense savory-sweet flavor of the miso glaze.
Ingredients
Directions
Rinse rice under cold water until the water runs clear.
Combine rice and water in a medium saucepan.
Bring to a boil over medium-high heat.
Cover tightly, reduce heat to low, and simmer for 15 minutes.
Remove from heat and let stand, covered, for 5 minutes.
Fluff gently with a fork before serving.
Side Dish
Quick Pickled Carrots
The bright acidity of the carrots cuts through the rich sesame and miso coating on the tofu.
Ingredients
Directions
Whisk rice vinegar, sugar, and salt in a bowl until dissolved.
Add carrots to the brine.
Massage lightly for 1 minute to soften.
Let sit at room temperature for 10 minutes.
Drain excess liquid before plating.
Member Reviews
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My new go-to. Even my picky kids cleaned their plates.
Tastes like something you'd pay 30 dollars for at a restaurant.