Unami Tofu Pockets with Lemongrass Miso Tahini Dressing

A quick under 30 minute dinner idea! Rich with unami flavors, a fresh dressing served with rice and veggies on the side make for a delish dinner. Even if you’re not a huge tofu fan, the nori sheets and the dressing will get you hooked.

INGREDIENTS FOR TOFU:

• 5 sheets of nori seaweed
• 14 ounces of extra firm tofu

INGREDIENTS FOR DRESSING:

• 1 tsp white miso
• 3 tsp rice vinegar
• 1 tsp tahini sauce
• 1 piece of lemongrass, minced
• 1 tsp each garlic and onion powder
• 1 tsp tamari or soy sauce
• black or white sesame seeds, cilantro and green onions for garnish

INSTRUCTIONS:

Preheat the oven to 400 F. Press and dry the tofu, then cut into 5 rectangles. Season with some salt and pepper.

Lightly brush a nori sheet with water. Place 1 of the tofu rectangles in the center of the sheet. Wrap one side of the nori around the tofu. Then the other side. Fold in the ends. Flip over and seal the nori around the tofu with a bit of water. Flip back over and place on a baking sheet. Repeat for the other 4 slices of tofu.

Lightly brush the tofu on all sides with oil. Adds in an extra crispy texture. Bake for 25 minutes, flipping over halfway through.

While the tofu is baking, you can make the dressing.

In a small bowl, mix all the dressing ingredients. Whisk well until the miso is dissolved. You may need to add in a little hot water to fully dissolve the miso. Add in sesame seeds.

Finish and serve:

Drizzle the dressing over the tofu pockets. I served mine with a side of basmati rice, steamed cabbage slaw and zucchini ribbons. You can definitely have this as an appetizer alone or make a full meal out of it like I did.

enJOY!!!