6 ounces awase miso (or blend equal parts white and red miso)
1/4 cup sake
1/2 cup mirin
3 tablespoons sifted natural cane sugar
red pepper flakes or shichimi togarashi, a big pinch or two
4 cups bite sized veggies
12 ounces baked or grilled firm tofu, cut into bite sized pieces
Instructions
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.
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.
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 togarashi or a
sprinkling of red pepper flakes.
Originally Submitted
8/14/2014
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