Thursday, June 28, 2007

miso tofu

dinner with out of town friends!

This served 3 small eaters for dinner with enough leftovers for one lunch tomorrow.

2 tbsp red miso paste
2 tbsp soy sauce
1/2 c water
1 tbsp brown sugar
1 tbsp rice wine
2 large cloves garlic, pressed or minced
1 tsp chopped ginger
sprinkle of red pepper flakes
several leaves Thai basil, chopped

1 package firm/extra firm tofu

1 red pepper
2 large carrots
1 zucchini
1 long broccoli stem
1 small clove garlic
sprinkle of chopped ginger

Combine marinade ingredients in a square baking pan and stir to combine. Cut the tofu into 12 squares. Place them in the marinade and turn to coat. Let sit (maybe for half an hour?), turn, and let sit again. Julienne the vegetables. Heat a wok or cast iron pan with a small amount of canola or sesame oil. Cook tofu over medium heat, turning after about 5 minutes (or when the bottom is brown). Cook until the other side is brown. Remove from pan and set aside. Add chopped garlic and ginger. Then add broccoli stem and carrots. Cook for about 2 minutes. Add red peppers and zucchini. Cook a few more minutes, then drizzle with remaining marinade to taste. Cook until vegetables are tender. Spoon vegetables over rice or noodles, and top with several squares of tofu. Sprinkle with sesame seeds if desired.

1 comment:

Anonymous said...

Great post, I am almost 100% in agreement with you