BAKED MISO GLAZED TOFU WITH STIR FRIED VEGGIES & NOODLES
Miso glazed tofu baked until perfectly crispy served with stir fried veggies and noodles. A super tasty vegetarian dinner.
Provided by Michelle Alston
Categories Main
Time 1h15m
Number Of Ingredients 19
Steps:
- Pre heat the oven to 180C/392F degrees.
- Start by preparing the tofu. Lay a double layer of kitchen paper on a baking tray, spread the cubed tofu evenly on the baking tray, cover with another double layer of kitchen paper then place a slightly smaller baking tray on top. Place two 400g cans of beans or a heavy saucepan on top of the top tray and leave to drain for 30 minutes.
- Make the marinade, add the oils, miso paste, honey, garlic, ginger and lemon juice to a large mixing bowl, big enough to contain the tofu, I used a pie dish. Whisk all the ingredients together.
- Remove the tofu from the trays then add to the miso mixture to marinate for 15 minutes, turning the tofu half way through. Prep your veg while the tofu is marinating.
- Line a baking tray with parchment paper and place the tofu on the baking tray, keep the leftover marinade, bake in the oven for 20 minutes, turning the cubes over half way through cooking, I also turn the tray around to ensure even cooking. The tofu is done when the edges are crispy and the cubes are a rich golden colour.
- While the tofu is baking, cook the noodles according to the packet.
- Heat 1/2 tbs of oil in a large wok, add the spring onions, and cook for a minute, then add the mushrooms, cook for 3 minutes. Now add the chilli, cook for one minute then add the kale and sprouting broccoli and 2 tbs of the remaining marinade. Cook for 3 minutes.
- Serve the tofu on a bed of noodles and stir fry veggies, topped with some toasted sesame seeds and a drizzle of the remaining marinade.
Nutrition Facts : Calories 454 kcal, Carbohydrate 46.5 g, Protein 17.3 g, Fat 24.2 g, SaturatedFat 3.2 g, Sodium 334 mg, Fiber 7.6 g, Sugar 9.2 g, ServingSize 1 serving
MISO-GLAZED TOFU AND NOODLE SALAD RECIPE BY TASTY
Here's what you need: extra firm tofu, miso paste, olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, lime, vermicelli rice noodle, olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, lime, sesame seed, red pepper, baby cucumbers, green onions, large carrot, avocado
Provided by SpongeTowels
Categories Lunch
Yield 4 SERVINGS
Number Of Ingredients 23
Steps:
- Start by glazing your tofu. In a mixing bowl combine the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Then toss in the cubed tofu and coat to cover each piece. Allow to sit in the glaze for at least 30 minutes.
- Next, assemble the glazed tofu cubes evenly onto skewers. Preheat your greased grill to medium high, then place the tofu skewers on. Cook for 6-8 minutes, turning as needed, then set aside.
- To assemble the salad, place the rice noodles in a large mixing bowl. Top with the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Toss the noodles to coat.
- Next, top with the sesame seeds, red pepper, cucumbers, green onions, and carrot. Toss again to coat evenly.
- Transfer to a serving platter, then shingle the sliced avocado on top. To finish, place the skewers of miso-glazed tofu on top of the noodle salad and serve with extra limes for squeezing.
- Enjoy!
Nutrition Facts : Calories 516 calories, Carbohydrate 52 grams, Fat 31 grams, Fiber 8 grams, Protein 12 grams, Sugar 12 grams
BAKED MISO-GLAZED TOFU WITH WILD MUSHROOMS
Asian flavors suit mushrooms as well as the Mediterranean seasonings I usually work with. This Japanese-inspired miso glaze is used with both the tofu, as a glaze, and as a flavoring for the mushrooms. I used a mixed mushroom pack from Whole Foods for this, which included varieties of enokis and maitakes, with both thin and thick stems that had a nice meaty texture but weren't tough like shiitake stems. If salt is a concern, look for a lower-sodium miso, now available from a few companies.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- To make the miso glaze, combine mirin and sake or stock in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in miso and sugar. Whisk over medium heat until sugar has dissolved. Remove from heat and whisk in 1 teaspoon of sesame oil.
- If mushrooms have thick long stems, cut stems in half and then into 1/2-inch pieces. Separate all of the clumps of mushrooms into individual mushrooms. You can use the bottom of the clump. Cut into 1/2-inch pieces.
- Heat a wok or wide heavy skillet over high heat until a drop of water evaporates in a second. Add 1 tablespoon olive or grapeseed oil and mushrooms and sear without moving for 30 seconds, then stir-fry for 1 to 2 minutes, until they begin to sweat. Turn heat to medium and add garlic. Stir-fry 30 seconds, then add salt to taste and stir-fry until mushrooms are soft, 2 to 3 minutes. Add wine and stir-fry until it is no longer visible in the pan. Add 3 tablespoons of miso glaze, stir together and remove from heat.
- Heat oven to 375 degrees. Line a sheet pan with parchment. Transfer remaining glaze to a wide bowl and whisk in remaining sesame oil, cayenne, remaining grapeseed or peanut oil and soy sauce. Cut tofu into 8 to 10 slices and pat dry with paper towels. Dip each slice into miso glaze, making sure to coat both sides. Transfer to baking sheet. Bake 15 minutes, until edges are just beginning to color.
- Gently reheat mushrooms. Place a couple of slices of tofu on each plate, top with the mushrooms and serve.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 646 milligrams, Sugar 4 grams
MISO-GLAZED TOFU STEAKS WITH BEANSPROUT SALAD & EGG STRANDS
Simmer tofu in a Japanese-style marinade, then serve in a zingy Korean-inspired salad with colour and crunch
Provided by Celia Brooks Brown
Categories Main course
Time 1h
Number Of Ingredients 19
Steps:
- Prepare the beansprout salad. Put the beansprouts in a bowl and cover with boiling water. Leave for 2 mins, then drain well and leave to cool, tossing with your hand from time to time to speed up the cooling. Combine with the pepper, radishes and spring onion.
- To make the dressing, whisk together all the ingredients except the oil until the sugar dissolves. Trickle in the oil slowly while whisking to emulsify. Stir the dressing through the beansprout mixture and chill until ready to serve, stirring occasionally.
- Drain the tofu, wrap the whole block in kitchen paper, and press gently to absorb excess moisture. Unwrap and cut in half across the middle, then in half again diagonally, to create four triangles. If using 2 packs, you will end up with 8 smaller triangles.
- To prepare the tofu glaze, place the miso paste in a cup and add 2 tbsp of boiling water. Whisk with a fork until completely smooth. Pour into a pan that the tofu will fit into in a single layer. Add the mirin and soy sauce, stir and bring to the boil. Add the tofu to the sauce and simmer for 15 mins, turning the tofu carefully halfway through.
- Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment. Carefully lift the tofu from the sauce and place on the tray. Cook in the oven for 15 mins, then turn off the oven and leave the tofu in to keep warm. Meanwhile, to thicken the glaze, raise the heat to a medium boil, stir occasionally,until syrupy. Set aside.
- To make the egg strands, beat together the eggs and mirin with 2 tbsp cold water and a large pinch of salt until well mixed, but not frothy. Heat a medium non-stick pan over a low-medium heat and add the oil, spreading it over the surface with a spatula. Pour in a quarter of the egg mixture and swirl to coat the bottom of the pan, forming a very thin omelette. Cook for about 4-5 mins until the top is dry and the bottom is set but not too brown. Carefully remove from the pan (no need to flip) and place on a plate. Repeat with the rest of the mixture, adding a touch more oil if the pan seems dry. Stack the omelettes on top of each other and cool. Don't worry if they rip or buckle, but do stack them up as flat as possible. Once cool enough to handle, roll them up carefully into a tight sausage and slice thinly with a sharp knife.
- Remove the tofu from the oven and spoon a bit of glaze over the top of each piece, spreading with the back of a spoon. (If the glaze has cooled completely and is too thick, reheat slightly until spoonable). Reserve any remaining glaze to finish.
- To assemble, arrange the beansprout salad on a plate. Place the tofu steaks on top of the salad and scatter with the egg strands, peanuts and pea shoots. Finish with a drizzle of the glaze.
Nutrition Facts : Calories 490 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 27 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 3.7 milligram of sodium
TOFU AND SPINACH SALAD SPICY MISO DRESSING
Steps:
- In a blender cup, add vinegar, soy sauce, miso, sambal oelek, sugar and gari. Blend until smooth. Slowly drizzle in both oils. Check for seasoning. Pour dressing into a bowl and fold in scallions. Toss the spinach with the dressing.
- Plating: Place a ring mold in the center of a plate. Make a napoleon by alternating layers of tofu and spinach. Remove ring and drizzle with more dressing. Garnish with gari and sesame seeds.
MISO ROASTED TOFU WITH SWEET POTATO
A blend of miso and mirin give this extra-special tofu dish added depth of flavour. This simple vegan main course is flavourful, fresh and filling
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Wrap the tofu in kitchen paper, place in a shallow dish and put a heavy plate on top to help squeeze out the water. When the paper is wet, replace with another wrapping and weigh down again. Chop the tofu into medium cubes (about 2.5cm). In a small bowl, mix the dressing together with a whisk.
- Boil the beans for 1 min, then drain, rinse in cold water and set aside. Line a baking tray with parchment, spread out the tofu and pour over half the dressing. Sprinkle the sesame seeds on top and mix well. Bake for 20-25 mins until golden and crisp. Meanwhile, cut the sweet potatoes in half, place in a bowl, cover with cling film and microwave for 10-15 mins until very soft.
- Mash the sweet potato and serve in bowls with the tofu, green beans, the dressing poured over and some spring onions sprinkled on top.
Nutrition Facts : Calories 628 calories, Fat 24 grams fat, SaturatedFat 4.8 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 41 grams sugar, Fiber 12 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium
MISO MUSHROOM & TOFU NOODLE SOUP
Rustle up this miso, mushroom and tofu noodle soup with just six simple ingredients. Healthy and low in calories, it makes a tasty light lunch or supper
Provided by Esther Clark
Categories Lunch, Soup, Starter, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Heat half the oil in a frying pan over a medium heat. Add the mushrooms and fry for 5-6 mins, or until golden. Transfer to a bowl using a slotted spoon and set aside. Add the remaining oil to the pan and fry the tofu for 3-4 mins, or until evenly golden.
- Mix the miso paste with 325ml boiling water in a jug. Cook the noodles following pack instructions, then drain and transfer to a bowl. Top with the mushrooms and tofu, then pour over the miso broth. Scatter over the spring onions just before serving.
Nutrition Facts : Calories 377 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.5 milligram of sodium
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- Remove the tofu from the package and press to remove excess fluid. See note on pressing tofu.
- While the tofu is pressing, place the chopped onion, garlic and one tablespoon olive oil together in a medium-size container.
- In a small bowl, whisk together the miso, tamari, and vinegar. Add this to the chopped onion mixture and stir until well-combined.
- Chop the tofu into 1/2" cubes and place in the pan with the miso marinade. Stir everything together gently so that the marinade permeates the tofu. Let the tofu marinade for at least 30 minutes or up to an hour.
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- In a mixing bowl use a whisk to combine grated ginger, crushed garlic, extra virgin olive oil, sesame oil, chilli flakes, soy sauce, miso paste, and rice vinegar.
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