Veggie Life, Autumn 2001: Miso-Glazed Tofu with Braised Mustard Greens

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Miso-Glazed Tofu with Braised Mustard Greens

 

Recipe By :Veggie Life, Autumn 2001, Jean Patterson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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14 ounces up to 16 ounces firm tofu (not silken)

3 tablespoons red miso

1/3 cup mirin

1 tablespoon olive oil

2 medium bunches mustard greens, washed, stemmed, coarsely

chopped

3 cloves garlic -- minced

salt, to taste

 

Cut tofu crosswise into 8 slices. Places slices on several layers of kitchen

toweling and cover with additional layers of toweling. Weigh down with plates

or a saucepan to extract excess liquid. Let stand 20 to 25 minutes.

 

In a small bowl, combine red miso and mirin and whisk until smooth. Set aside.

 

To a large saucepan over medium heat, add 1 teaspoon of the oil, greens, and

garlic. Cook, partially covered, until greens are tender, 10 to 12 minutes.

Drain greens, if necessary, pressing out excess liquid. Add salt, to taste.

 

In a large nonstick skillet over medium-high heat, saute tofu in 2 teaspoons of

oil until golden, about 4 minutes per side.

 

Divide greens between 4 plates and top each serving with 2 slices of tofu. In

same skillet over medium-low heat, warm miso mixture for about 30 seconds, then

drizzle over tofu and greens.

 

 

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Per Serving (excluding unknown items): 33 Calories; 3g Fat (89.6% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

trace Sodium. Exchanges: 0 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0