Part of my weekend cleaning frenzy involved using some of the nearly-expired food in my fridge. I made a variation of these Miso Tofu Vegetables from 101 Cookbooks. I swapped out the sake for some vermouth and a splash of veggie broth, and drastically reduced the sugar, since I consistently find miso sauces too sweet.
Here’s the sauce, bubbling away:
I marinated some Hodo Soy tofu in the sauce, then baked it for about 10 minutes per side.
The result was chewy and delicious. I always feel silly marinating tofu, because it just doesn’t take up flavors the way meat does, but this sauce is thick enough that it really adheres to the surface, making the tofu taste as though it has absorbed all the flavors.
I blanched some green beans that were nearly past their time:
…and dumped the tofu and green beans atop a brown and wild rice blend, along with the rest of the sauce and some extra red pepper flakes.
One thing I love about ‘marinating’ tofu is that you can re-use the remaining sauce to top your dish, like in this case. That kind of recycling just isn’t an option with chicken. 😉 Plus, I have some leftover baked tofu for snacking on later.
Overall, the dish turned out really well, though I was pretty over the miso sauce by the time I finished lunch. There is such thing as too much miso…