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Broiled Tofu with Miso

By epicurious · From Open Recipes · 6 ingredients
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Why it works: Tofu and miso share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and 75 recipes mention both. Both carry acetic acid, which smells sour, vinegar. The science ↓

The recipe

Serves 6 (small plate or hors d'oeuvre)

Ingredients

Contains: soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Tofu + misotop 2% of all pairs
    Aroma overlapstrong
    Mentioned together75 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Tofu + sesametop 1% of all pairs
    Aroma overlapstrong
    Mentioned together250 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Miso + sesametop 2% of all pairs
    Aroma overlapstrong
    Mentioned together121 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Miso + saketop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together48 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Sake + sesametop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together79 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs