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Saturday, April 14, 2012

baked tofu / miso asparagus

 Baked tofu from this recipe.

1 package firm tofu
1 teaspoon vegetable oil
2 tablespoons grated or finely minced ginger
1 clove garlic, minced
2 tablespoons mirin or other white wine
2 tablespoons rice wine vinegar
1 tablespoon honey
2 tablespoons soy sauce.

Heat the oven to 375°F.  Cut the tofu into ~10 slices and put them in an oven dish.  Mix the other ingredients, and pour them over the tofu.  Bake for 40-50 minutes, until the liquid is absorbed.

Miso asparagus from this recipe.

1 large bunch asparagus, trimmed
1 garlic clove, finely chopped
4 teaspoons white miso
4 teaspoons white wine
2 teaspoons rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil

Heat the oven to 375°F.  Mix all the ingredients except the asparagus together.  Spread the asparagus on a baking sheet and pour the marinade on top, mixing around a bit.  Put in the oven for about 35 min.


I stumbled on the asparagus recipe and it seemed like a great idea as S has been super into miso and to a lesser extent asparagus recently.  And the tofu one was just an afterthought as I had some tofu that needed eating and hadn't tried baking it before.  Actually, in the end I liked the tofu much better - didn't think the miso texture went all that well with the asparagus, but the tofu was dead tasty - the sweetness from the honey, saltiness from the soy and gentle fire from the ginger went really well.
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