Miso Vegetables & Tofu Recipe
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This recipe is from 101cookbooks.com, This days I am fond of reading blog and most of the blogs are form food blogger. I found this recipe and it looks interesting simple and easy yet it is healthy.
ingredients
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serves: 4
6 oz awase miso (or blend or equal parts white & red miso)
1/4 cup sake
1/2 cup mirin
3 tablespoons sifted natural cane sugar
big red pepper flakes or shichimi tōgarashi, a pinch or two
4 cups / 12 oz / 340 g bite-sized veggies (see headnotes)
12 ounces / 340 g baked or grilled (or lightly pan-fried) firm tofu, cut into bite-sized pieces
Nutrition Facts
Miso Vegetables & Tofu Recipe
Servings Per Recipe: 4
Amount per Serving
Calories: 307
- Total Fat: 7.9 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1626.8 mg
- Total Carbs: 35 g
- Dietary Fiber: 5.5 g
- Sugars: 13.3 g
- Protein: 16 g
preparation
1. Start the dressing first. Combine miso, sake, mirin, and sugar in a small saucepan. Bring just to a boil, dial down the heat and simmer gently for about 20 minutes, or until it thickens a bit. Toward the end, stir in the red pepper flakes, adding to taste. Remove from heat and allow to cool.
2. In the meantime, bring a pot of water to a boil. Salt the water and blanch the vegetables very briefly, just long enough to take the raw edge off, no more than a minute. I knew the broccoli might take 20-30 seconds longer to cook than the thin asparagus, so I added it to the pot first. Use your best judgment based on whatever vegetables you are using. Drain and immediately run under cold water to stop the cooking. Drain well, you want to try to get as much water off the vegetables as possible.
3. In a large serving bowl gently toss the vegetables until thoroughly coated with 1/3 cup / 80 ml of the miso dressing. Add the tofu and toss again. Taste and add more dressing if you like, just keep in mind, this particular dressing is quite strong and rich. Serve family-style or individually topped with a bit more shichimi t?garashi or a sprinkling of red pepper flakes.
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