Sweet and savory mirin glaze clings to crispy tofu in five minutes, and the depth of that one bottle transforms simple protein into dinner. Fresh ginger and soy give it backbone, while the syrup caramelizes at the pan edge.

Serves 2. 25 minutes, 15 at the stove.

About 370 calories a serving, 20 g protein, 25 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Press the tofu between paper towels weighted with a heavy skillet for ten minutes to draw out moisture. Slice it into four thick pieces and pat dry.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. When the oil shimmers, lay in the tofu pieces and sear undisturbed for three minutes until golden, then flip and sear the other side for three minutes more, until both sides catch color.6 min
3. Mince 2 cloves garlic and 1 inch of fresh ginger. Push the tofu to the skillet edge, add the garlic and ginger to the center, and let them toast in the residual oil for thirty seconds until fragrant.
4. Pour 3 tablespoons Kikkoman aji-mirin over the tofu, turning gently to coat each piece, and let it bubble for one minute until the glaze thickens and clings.1 min
5. Taste and season with salt and pepper. Divide between two plates, spooning the glaze from the pan over each portion, and serve over rice or steamed greens.

Note Swap the tofu for chicken thighs cut into bite-sized pieces; sear them three minutes longer on each side to render the skin. Leftovers keep five days covered and taste good cold or reheated gently in a low oven. Serve with short-grain white rice and cucumber sliced thin with rice vinegar and a pinch of salt.