Miso Topping
by:
You don't have to deglaze the tofu to use this topping, but I do. I like this version with brown rice (the sauce is good on it, too) and a slaw of slivered napa cabbage tossed with lime juice and a few drops of toasted sesame oil. An Alsatian Pinot Blanc would be an interesting match with the miso.
ingredients
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serves: 1
1/3 cup white (shiro) miso
2 tablespoons mirin
2 teaspoons grated fresh ginger
1 clove (plump) garlic minced or pressed
several good grinds from the peppermill
1 teaspoon roasted sesame oil
1 small splash of soy sauce, to taste
3 tablespoons mayonnaise
Nutrition Facts
Miso Topping
Servings Per Recipe: 1
Amount per Serving
Calories: 445
- Total Fat: 24.8 g
- Saturated Fat: 3.9 g
- Trans Fat: 0 g
- Cholesterol: 11.5 mg
- Sodium: 4067.3 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 5.1 g
- Sugars: 8.7 g
- Protein: 12.2 g
preparation
1. Preheat the broiler. Mix everything for the sauce together by hand or in a food processor until smooth.
2. Once you’ve seared your tofu, set the pieces on a pan, spread a mound of sauce over each piece, then broil until blistered, after a few minutes. Serve with an additional dab of sauce on each.
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