Mis0-Marinated Tofu with Roasted Red Pepper Sauce

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Miso-Marinated Tofu with Roasted Red Pepper Sauce

 

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Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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4 medium red bell peppers -- roasted

1 pound firm tofu

1/4 cup white miso

3/4 cup light vegetable stock

1/2 teaspoon minced gingerroot

1/2 teaspoon minced garlic

2 tablespoons mirin

2 teaspoons honey

2 tablespoons lemon juice

2 sheets nori

10 snow peas -- strings removed

2 cups mung bean sprouts

2 teaspoons soy sauce

1 teaspoon toasted sesame oil -- (optional)

1/2 cup slivered almonds -- toasted

1/4 cup minced scallions

 

Yield: 4 servings * Prep Time: 30 minutes * Cooking Time: 30 minutes

 

This versatile recipe can be served as is, or the components may be used as

parts of other recipes. For example, the tofu is terrific grilled as a brochette

and the sauce can be served with pasta.

 

1. Using a paring knife and your fingers, remove and discard the stems, seeds,

and all of the skin from the peppers. Hold the peppers over a bowl as you work

to allow all juices to drip into the bowl. Place the peeled peppers in a food

processor or blender. Strain the pepper juice from the bowl onto the peppers.

Puree until very smooth. Set this aside as you continue with the dish. This

pepper puree may be prepared up to 3 days in advance if refrigerated in an

airtight container.

 

2. Drain the tofu and slice it into 1/2-inch-thick pieces. Place the slices on a

clean kitchen towel and place a second towel on top, with a cutting board on top

of this. Weight the board down with a heavy skillet or several 1-pound cans.

Allow the tofu to drain for 30 minutes. Cut each slice crosswise into 2

triangles.

 

3. In a shallow baking dish, combine the miso, 1/2 cup stock, the ginger,

garlic, mirin, honey, and lemon juice. Stir until smooth. Place the tofu in this

marinade, turning to coat both sides. Set aside for at least 1 hour. The tofu

can marinate in this mixture for up to 24 hours.

 

4. Toast the nori by quickly waving it over the open flame of a gas burner, or

near a hot electric burner. The nori will shrink slightly and change colors as

it is toasted. Cut a 6-inch square out of one of the pieces of nori and set this

aside. Cut the remains of this piece and all of the other sheet into

1/4-inch-wide strips and then into small squares or triangles. Set these aside

to garnish the final dish.

 

5. Preheat the broiler to high. Place the pan of tofu about 6 inches from the

heat and broil until the top is beginning to brown and most of the marinade has

evaporated. This should take 12 to 15 minutes.

 

6. Meanwhile, finish preparing the other elements of the dish. Stack the snow

peas and shred them lengthwise into matchstick-sized slices. Place the bean

sprouts in a strainer and rinse under cold water. Heat a 9-inch skillet over

medium high heat. Add the wet bean sprouts and the snow peas. Cook, shaking the

pan and tossing often, until the peas are just tender, about 2 minutes. Add the

soy sauce and toss again. Stir in the sesame oil, almonds, and scallions, then

transfer the sprouts to the center of a serving platter.

 

7. Combine the red pepper puree and the remaining 1/4 cup stock in a small

saucepan. Bring to a boil and season to taste with salt. Hollow out a well in

the center of the bean sprouts and place the 6-inch square of nori in the hole,

so that it forms a cup. Arrange the cooked triangles of tofu over the bean

sprouts with tips pointing up to the nori. Fill the nori with pepper sauce and

sprinkle additional nori around the edges of the platter. Serve immediately.

 

Cook's Note: The tofu is best if pressed for 30 minutes.

 

 

Source:

" New Vegetarian Classics: Entrees, ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 360 Calories; 16g Fat (37.6% calories

from fat); 22g Protein; 39g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

822mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 4 Vegetable; 0 Fruit; 2

1/2 Fat; 0 Other Carbohydrates.

 

 

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