{"id":1961,"date":"2014-07-24T19:30:57","date_gmt":"2014-07-24T19:30:57","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=1961"},"modified":"2022-02-01T18:19:04","modified_gmt":"2022-02-01T18:19:04","slug":"vegan-misoyaki-steaks","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/vegan-misoyaki-steaks\/","title":{"rendered":"Vegan MisoYaki “Steaks”"},"content":{"rendered":"
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MisoYaki<\/div>\t
2019-07-15 06:36:39<\/div>\t\t
This is a vegan take on Hawaiian misoyaki butterfish. I've added ginger and olive oil but both are entirely optional<\/div>\t
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Write a review<\/div>\n\t\t<\/div>\t\t
Save Recipe<\/a><\/div>\t\t
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Ingredients<\/div>\t\t\t
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  1. 1 Pkg Tofu (Aprox 450g) Or 1\/2 Cauliflower<\/li>\t\t\t\t
  2. 1\/4 cup Saki (optional)<\/li>\t\t\t\t
  3. 4 Tbs Light Miso<\/li>\t\t\t\t
  4. 1 Tsp Sugar<\/li>\t\t\t\t
  5. 2 Tbs Mirin or Sherry<\/li>\t\t\t\t
  6. 1 Tbs Olive Oil (optional)<\/li>\t\t\t\t
  7. 1 Tbs fresh grated ginger (optional)<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Pre-heat oven to 400 degrees<\/li>\t\t\t\t
    2. Gently warm miso, sugar, mirin, oil, and ginger in a saucepan on the stove.<\/li>\t\t\t\t
    3. Slice tofu (or cauliflower) into \"steaks\" aproximately 1\/2 - 3\/4 inches thick<\/li>\t\t\t\t
    4. Place on a lightly oiled backing sheet and bake in the oven for about 5 minutes or until the slices<\/li>\t\t\t\t
    5. start to (tofu will puff up) and become golden brown.<\/li>\t\t\t\t
    6. Remove tofu and\/or cauliflower from the oven and turn to broil.<\/li>\t\t\t\t
    7. Brush \"steaks\" lightly with miso mixture and return to oven to broil until lightly browned.<\/li>\t\t\t\t
    8. Enjoy!<\/li>\t\t\t<\/ol>\n\t\t<\/div>
      Sweet Vegan Living https:\/\/sweetvegan.net\/<\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

      MisoYaki “Steaks” – made from tofu or cauliflower slices<\/p>\n","protected":false},"author":1,"featured_media":1962,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[562,933,8],"tags":[563,565,564],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1961"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=1961"}],"version-history":[{"count":2,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1961\/revisions"}],"predecessor-version":[{"id":3753,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1961\/revisions\/3753"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media\/1962"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=1961"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=1961"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=1961"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}