Garlic miso honey crispy tofu

Tofu prep

1 block of firm or medium firm tofu pressed

Adobo powder sprinkled to taste 

Corn starch to coat

Oil to fry

In a pan with oil heated high, carefully add the coated tofu in to the pan. Do not move for a few minutes and then turn the tofu and fry till crispy. 

To finish, in a wok or the same pan with oil removed, add the sauce to the tofu and fry for  a few minute's till coated and caramelized. 

 Sauce

4 TB water 

2 TB honey

1TB white miso

1 TB oyster sauce (vegan use hoisin) 

1” grated ginger 

3 cloves garlic minced 

1 tsp sriracha

1 tap sesame oil

1-2 tap soy sauce - depending on taste for salt

To make the sauce, add all in to a sauce pan and cook to a simmer and reduce. 

To serve, make some rice or noodles and sauté/steam some veggies (cabbage, zucchini, broccoli, bok choy, etc)

I will take the veggies separately into a wok and sauté a few minutes and then add a tsp of oyster sauce mix and add a few TB water to steam it up - this take only a few minutes