Miso Vegetables & Tofu
Ingredients
The dressing
-
6
oz
awase miso (or blend of white & red miso)
-
¼
cup
sake
-
½
cup
mirin
-
3
tablespoons
sifted natural cane sugar
-
1-2
pinches
red pepper flakes or shichimi tōgarashi
The main dish
-
4
cups
bite-sized veggies (e.g., asparagus, broccoli)
-
12
oz
baked or grilled firm tofu, cut into bite-sized pieces
Instructions
- 1. Start by making the dressing: Combine miso, sake, mirin, and sugar in a saucepan, bring to a boil, then simmer for about 20 minutes until thickened.
- 2. While the dressing is cooking, bring a pot of salted water to a boil and blanch the vegetables for about a minute, then drain and cool them under cold water.
- 3. In a large serving bowl, toss the blanched vegetables with ⅓ cup of the miso dressing until coated.
- 4. Add the tofu to the vegetables and toss gently to combine.
- 5. Taste and add more dressing if desired, then serve topped with additional shichimi tōgarashi or red pepper flakes.
Nutrition Facts (estimated)
Servings
4 - 6
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
500mg
Cholesterol
0mg
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