No photo for this one, just because the color scheme was pretty boring - brown on brown on brown - but it was yummy nevertheless.
8 oz. firm tofu
toasted sesame oil
4 T cornstarch
1/4 cup panko breadcrumbs
vegetable oil for frying
2 T dark miso
a dozen small mushrooms
1 green onion
First, press the tofu to squeeze out extra moisture. Cut it into 4 slices and place them between paper towels with some weight on top. I generally put the tofu between matching Pyrex baking dishes. Leave for an hour or two, but change the paper towels if they get completely soaked.
Now replace some of that moisture with flavor: cut the tofu into large cubes and put into a bowl with a few dashes of Worcestershire sauce and just a little toasted soybean oil. Toss to coat and put in the fridge to marinate for another hour or so, tossing occasionally.
Add the miso paste to 2 cups water in a small saucepan over low heat. Bring to a bare simmer. Thinly slice the mushrooms and green onion. Add to the broth and cover; continue simmering while preparing the tofu.
Heat vegetable oil in a nonstick skillet; if you use a little more than you think you need that will help keep the tofu from sticking. Drain the tofu and toss with half the cornstarch to coat. I've found this goes easiest if you do it Shake'n'Bake style - put the ingredients in a Ziploc bag, close it up, and toss from hand to hand. When the cornstarch is well-distributed, repeat with the panko.
When the oil starts to shimmer, add the tofu. Toss every 2 minutes, repeating until the cubes are browned and crisping on all sides. Turn the heat down to medium low, pour off any excess oil, and pour in the miso soup.
Mix the remaining cornstarch with a little water and add to the mixture, stirring until it thickens to a gravy consistency. If necessary add more cornstarch.
Serve over pasta or rice.