Miso Vegetables & Tofu
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 4
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- Difficulty Level Easy
This recipe originates from Harumi Kurihara’s Everyday Harumi cookbook and tastes very authentic Japanese to myself and Sutton! We definitely enjoyed it. The miso sauce was really good and full of flavor. This meal tastes best immediately after cooking. We took the leftovers to work and I found it to be a little dried out.
The changes I made (yes, it seems I can’t make anything without changing it) are that I used maple syrup instead of sugar, and I cut the miso sauce in half because the person who wrote the post on 101 Cookbooks said that it made a lot of extra sauce. I beg to differ on this. I think it could have used more sauce!!
The next time I make this, I will be doubling it. The portion sizes were on the small side. Also, I would make more sauce and keep the sauce separate from the leftovers. I think it would seem less dried out if the sauce is added right before heating it up.
I like how quickly it came together!
Sutton Rated: 4
Angie Rated: 3.5
Note: All of the changes I made are shown in the recipe below
Source of original recipe: http://www.101cookbooks.com/archives/miso-vegetables-tofu-recipe.html#comments
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Ingredients
- 3 oz awase miso (or blend or equal parts white & red miso)
- 1/8 cup sake
- 1/4 cup mirin
- 1.5 tablespoons maple syrup
- red pepper flakes
- 4 cups bite-sized veggies (I used broccoli and asparagus)
- 1 tbsp coconut oil
- 1 lb extra firm tofu, pressed and cut into squares
Instructions
- 1. Start the dressing first. Combine miso, sake, mirin, and maple syurp in a small saucepan. Bring just to a boil, dial down the heat and simmer gently for about 10 minutes, or until it thickens a bit. Toward the end, stir in the red pepper flakes, adding to taste.
- 2. In the meantime, bring a pot of water to a boil. Blanch the vegetables very briefly, about 2 minutes. Drain.
- 3. Heat oil in a nonstick pan over medium high heat. Add tofu squares and cook until browned. Then flip and cook the other side until browned. It's about 5 minutes per side.
- 4. In a large serving bowl gently toss the vegetables until thoroughly coated the miso dressing. Add the tofu and toss again.
- 5. Serve over rice.
- Servings : 4
- Ready in : 30
- Course : Main Course
- Recipe Type : Quick and Easy
- Ingredient : Tofu
Instructions
- 1. Start the dressing first. Combine miso, sake, mirin, and maple syurp in a small saucepan. Bring just to a boil, dial down the heat and simmer gently for about 10 minutes, or until it thickens a bit. Toward the end, stir in the red pepper flakes, adding to taste.
- 2. In the meantime, bring a pot of water to a boil. Blanch the vegetables very briefly, about 2 minutes. Drain.
- 3. Heat oil in a nonstick pan over medium high heat. Add tofu squares and cook until browned. Then flip and cook the other side until browned. It's about 5 minutes per side.
- 4. In a large serving bowl gently toss the vegetables until thoroughly coated the miso dressing. Add the tofu and toss again.
- 5. Serve over rice.
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