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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Miso Glazed Tofu with Pan-Seared Shiitakes and Asparagus Recipe

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This recipe for Miso Glazed Tofu with Pan-Seared Shiitakes and Asparagus is from Melissa's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb firm, not extra-firm, tofu, sliced into four 4-ounce blocks
1/2 cup blond miso paste
1/2 cup light brown sugar
1/3 cup plus 1/4 cup sake
2 tablespoons canola oil
1 pound shiitake mushroom caps
1 pound asparagus, trimmed and cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon fresh ground pepper
Directions:
Directions:
Preheat oven to 450 degrees.

Combine miso, brown sugar and sake in a small bowl and whisk to incorporate. Place tofu in a shallow glass dish and pour marinade over the top. Marinate at least one hour, or overnight.

Place tofu on a foil-lined baking sheet, then pour about 1 tablespoon of remaining marinade on tofu to coat. Place remaining marinade in a small saucepan and keep warm over a very low flame. Bake tofu for 20 minutes, until coating has browned lightly. Remove from oven and preheat broiler.

While broiler is preheating, heat oil in a large sauté pan until hot. Add asparagus and sake and cook 2 minutes. Add mushrooms, salt and pepper and cook, stirring, until asparagus is tender-crisp, an additional 2 minutes. Remove from heat and reserve.

Place baked tofu under broiler until more deeply browned, about 1-2 minutes.

Place about 1 cup shiitake/mushroom sauté on a plate and top with 1 piece glazed tofu. Drizzle each plate with remaining reserved glaze.
Serve with steamed sesame rice.

 

 

 

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