CREAMY MISO DIP
This Japanese-inspired dip is perfect with veggies or tempura green beans or drizzled over roasted sweet potatoes or salmon.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield about 1 cup
Number Of Ingredients 4
Steps:
- Whisk together the mayonnaise, miso, mirin, vinegar and 2 tablespoons water in a small bowl. Refrigerate in an airtight container for up to 3 days.
SEARED TOFU WITH MISO SAUCE
This basic tofu is delicious alone and with the miso sauce. But you have a host of other options as well: you can smother it with sautéed mushrooms or onions, you can put it in a sandwich with the works, or you can even slice it thinly then toss it with skinny udon noodles and peanut sauce. There are endless possibilities.
Provided by Deborah Madison
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Drain the tofu then slice it crosswise into 6 pieces. Heat a cast iron or non-stick skillet. Add the tofu, sprinkle with salt and pepper, and cook over medium-high heat until golden. At first it will twitch around as the water in the tofu turns to steam, but then it will settle down. (Note: Tofu has fat in it so it will brown without adding more oil.) Once the first side is browned, turn and cook the second side, around 10 minutes in all. Shake over a tablespoon or two of your sauce of choice (soy, tamari, Worcestershire), season with salt and pepper to taste, and immediately turn off the heat. You can move to Step 2 while the tofu cooks.
- While the tofu is cooking, using a small saucepan, mix the miso with the sugar and lemon juice. Cook over low heat and cook while stirring until the sugar is dissolved and the mixture is bubbly, about a minute. Let it cook, then stir in the lemon zest and vinegar. Taste to make sure the mixture has enough lemon (if using Meyer lemon, you might want to add a little more juice).
- Place the tofu on a plate. Spoon the sauce over the finished tofu and garnish with the scallions and sesame seeds.
CHARRED SCALLION DIP
Steps:
- Heat a grill pan or grill to medium-high heat. Lightly oil the grill grates.
- Set 2 scallions aside. Drizzle the remaining scallions on a plate with the olive oil and sprinkle with salt and pepper. Add the oiled scallions to the grill pan and cook until slightly charred, 2 to 3 minutes per side. Set aside to cool completely, then finely chop. Thinly slice the whites and light greens of the remaining 2 scallions and set aside for garnish.
- Combine the cream cheese, mayonnaise, sour cream, Worcestershire, garlic salt, onion powder and 1/4 teaspoon ground pepper in a medium bowl. Beat with an electric mixer until smooth. Stir in the grilled scallions. Transfer to a serving bowl and garnish with the fresh sliced scallions. Serve right away or chill.
RICE BOWL WITH OVEN-BAKED MISO TOFU
I use the same marinade for the peppers as I do for the tofu in this sweet and spicy mix of toppings. Kimchi is the main vegetable, but if you only want it as a condiment add another vegetable of your choice - steamed or blanched broccoli or greens, for example, or roasted squash, or anything else that floats your boat.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat each slice of tofu dry with paper towels.
- Whisk together the soy sauce, ginger, garlic, cayenne, honey or agave nectar, lime juice, miso, mirin, and oils. Pour into a dish that can accommodate all of the tofu slices in a single layer (such as a baking dish). Place the tofu slices in the marinade and turn them over. Leave to marinate for 15 minutes, turning once or twice. Transfer to the baking sheet. Add the peppers to the dish with the marinade and toss to coat thoroughly, then place on the baking sheet in a single layer.
- Place the baking sheet in the oven and roast for 15 to 20 minutes, turning the peppers once with tongs, until the edges of the tofu are just beginning to color and the marinade sets on the surface, and the peppers are sizzling and beginning to color on the edges. Remove from the heat.
- If desired, heat the kimchi in a small pan or saucepan. Spoon rice into 4 wide bowls or onto plates. Top with kimchi, tofu, and peppers. If desired, douse the rice with some of the remaining marinade from the tofu, and serve.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1148 milligrams, Sugar 7 grams
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.
SPINACH TOFU DIP
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 8
Steps:
- Combine all ingredients in blender and process until smooth. Transfer to bowl and serve with raw vegetables.
2 ALARM TOFU DIP
Provided by Food Network
Categories appetizer
Time 1h
Yield approximately 1 pint
Number Of Ingredients 5
Steps:
- In a small bowl stir together the tofu, shallot, curry powder and hot pepper sauce. Refrigerate for at least 1 hour. Serve with pita chips.
TOFU WITH SIZZLING SCALLION OIL
This refreshing weeknight meal comes together in less than 15 minutes and barely requires turning on the stove. Aromatic garlic, ginger and scallions are gently heated in oil until they sizzle and infuse it, turning into a fragrant, lively sauce for mild silken tofu. Peppery arugula and a final drizzle of tangy cilantro sauce brighten the dish. Enjoy with steamed rice for a heftier meal, or top with fried eggs. Leftover tofu can be stored in the scallion oil and refrigerated; it will have absorbed even more flavor the next day.
Provided by Kay Chun
Categories dinner, lunch, quick, beans, main course
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Remove the tofu from its package; drain the tofu then pat it dry. Scoop spoonfuls of the tofu onto a large platter and arrange in an even layer. Season with salt and pepper.
- In a small saucepan, combine neutral oil, sesame oil, scallions, garlic and ginger. Cook over medium-low, stirring occasionally, until oil is sizzling and garlic, ginger and scallions are softened but not browned, about 3 minutes.
- Meanwhile, in a small bowl, combine soy sauce, cilantro and vinegar.
- Spoon hot scallion mixture over the tofu. Top with arugula and drizzle with the cilantro sauce. Serve warm or at room temperature.
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3/5 (37)Estimated Reading Time 50 secsServings 2
- Purée tofu, miso, lemon juice, vinegar, garlic powder, onion powder, and pepper in a blender. Transfer to a medium bowl; mix in sour cream, parsley, and 2 Tbsp. chives. Top dip with more chives and serve with raw vegetables for dipping.
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- Preheat oven to 400°. Wrap tofu in paper towels or a kitchen towel and place on a rimmed baking sheet. Weigh down with something heavy (a cast-iron skillet with a can or two inside works well). Let sit 10 minutes. Unpack and unwrap tofu, then transfer to a cutting board and cut into 1" cubes.
- Whisk ginger, ¼ cup nama shoyu, 1 Tbsp. maple syrup, and 1 tsp. sesame oil in a large bowl to combine. Add tofu and gently toss to coat. Sprinkle cornstarch over and mix until incorporated. Let sit 10 minutes.
- Remove tofu from marinade and spread out on a parchment-lined baking sheet. Bake, turning halfway through, until golden brown and a thin crust forms, 25–30 minutes.
- Whisk scallions, garlic, miso, vinegar, red pepper flakes, and remaining 2 Tbsp. nama shoyu, 1 Tbsp. maple syrup, and 1 tsp. sesame oil to combine.
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