Tofu Misoyaki

I found the recipe for this sauce in Dr. Dean Ornish’s book: Program for Reversing Heart Disease. They key ingredient is the mirin, sweet rice wine. It has an elegant flavor and it comes together quickly for a great midweek dinner.

1 box extra firm tofu
1 cup uncooked brown rice
1 onion
2 cups frozen broccoli
2 carrots (CSA Week #19)
Sesame oil

Misoyaki Sauce (makes 1 cup)
1/4 cup chickpea miso (this is what I keep in my refrigerator, whatever miso you like will do)
1/4 cup hot water + 1/4 cup hot water
1/4 cup mirin + 1/4 cup mirin
1 tbsp cornstarch

Press the tofu. Make the rice. Make the sauce by combining 1/4 cup hot water and the miso. Whisk until the miso is dissolved. Whisk in 1/4 cup of the mirin. In a separate bowl, whisk together the cornstarch and the other 1/4 hot water until the cornstarch is dissolved. Add the other 1/4 cup mirin and add to the first bowl. Set aside.

Slice the onion into semi-circles and sauté in sesame oil until soft. Using a vegetable peeler, peel the outer layer of the carrots and keep peeling making long thin pieces. Add to the onions. When the carrots are soft, lower the flame, add the broccoli, and 1/2 cup of the sauce. Cook together until broccoli is soft.

Cut the tofu into cubes and add to the vegetables. Add the rest of the sauce and mix together using a wooden spoon. As the tofu heats through, the sauce will thicken.

Serve the tofu and vegetables over rice. Enjoy!

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