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Tofu Steak with Miso-Harissa

Miso is a versatile Japanese seasoning that complements an infinite variety of cuisines. Here it turns tofu into a spicy fusion dish.

(per serving)

Ingredients (Serves 3)

  • One block medium-firm tofu, 350-400 g / 12-14 oz.
  • 1 T extra virgin olive oil
  • 1/2 T Kikkoman Soy Sauce
  • 2 bell peppers, red, orange or one of each, each 140-150 g / 5 oz.
  • 2-3 dried Japanese red chili peppers, or any preferred hot peppers
  • 1/2 t coriander seeds
  • 2 t caraway seeds
  • 1/2 t cumin seeds
  • 1 1/2 - 2 T miso
  • Garlic, grated (optional)
  • 1 1/2 T extra virgin olive oil
  • 1 T lemon juice
  • Flour
  • 2 t extra virgin olive oil
  • 1 1/2 t - 2 1/4 t Kikkoman Soy Sauce
  • *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml


  1. 1

    Wrap tofu in a paper towel and place for 30 minutes in the refrigerator to reduce water content. Cut the tofu into 6-9 cubes. Mix 1 T olive oil and 1/2 T soy sauce in a bag or container; marinate the tofu in this mixture for at least 30 minutes in the refrigerator.

  2. 2

    Broil whole bell peppers until outer skin is charred black. Peel charred skin under running water, remove stems and seeds, then pat dry with paper towel. Place dried chili peppers in a bowl and pour boiling water over them and soak for 5 minutes to soften. Cut off the ends and return to the water to massage out the seeds easily. Remove from water, chop finely and set aside.

  3. 3

    Place the coriander, caraway and cumin seeds together in a frying pan over medium heat. Gently shake the pan until the spices become fragrant, then grind fine or coarse, depending on reference, using a mill or mortar and pestle.

  4. 4

    To make the miso-harissa, purée the peeled bell peppers in a food processor. Add the ground spices, chopped chili peppers, 1 1/2 T of miso and the grated garlic if desired, and blend in a food processor. Taste, and if not salty enough, add in another 1/2 T miso and blend well. Pour in 1 1/2 T olive oil and the lemon juice, mix again and set aside.

  5. 5

    Remove the tofu from the marinade and pat dry. Lightly coat all sides of the tofu with flour. Heat 2 t olive oil in a non-stick frying pan, add the tofu and lightly brown all sides over medium-low heat. Place on serving platter. Sprinkle 1/4 t of soy sauce over each square of tofu, and top with miso-harissa.

Recipe by Michiko Yamamoto

Vol. 37

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