Best 2 Miso Polenta With Spring Vegetables And Tofu Recipes
Indulge in a delightful culinary journey with our "Miso Polenta with Spring Vegetables and Tofu" recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable dish features creamy polenta infused with savory miso paste, complemented by a medley of vibrant spring vegetables and tender tofu. The tangy and refreshing tomato-cucumber salad provides a delightful contrast to the richness of the polenta, while the sweet and spicy gochujang sauce adds an extra layer of complexity. Get ready to embark on a culinary adventure that celebrates the goodness of fresh, seasonal ingredients and the umami-packed wonders of miso.
Check out the recipes below so you can choose the best recipe for yourself!
MISO POLENTA WITH SPRING VEGETABLES AND TOFU
Steps:
- Bring 3 cups water to a boil in a large saucepan. Add polenta and miso and whisk vigorously to incorporate. Bring to a simmer and cook, whisking frequently in the beginning and less often as it thickens, until polenta is tender, 30-35 minutes. Season with Sel Magique. Keep warm over low heat until ready to serve.
- Meanwhile, cut dark green tops from spring onions and thinly slice; set aside for serving. Cut white and pale green parts into 3" pieces, halving lengthwise if thick; set aside. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook tofu, tossing occasionally, until browned and crisp around the edges, about 5 minutes. Transfer to a plate.
- Heat remaining 1 Tbsp. oil in skillet and cook mushrooms, tossing occasionally, until browned, about 5 minutes. Add garlic and reserved white and pale green parts of spring onions and continue to cook, tossing often, until softened, about 3 minutes. Add asparagus and peas and cook, tossing occasionally, until bright green and beginning to soften, about 3 minutes. Add black bean sauce and ¾ cup water and bring to a simmer. Cook, stirring once or twice to incorporate sauce, until vegetables are crisp-tender and liquid is reduced by half, about 3 minutes.
- Transfer polenta to a platter. Top with tofu and vegetables. Spoon sauce over, then drizzle with chili oil. Finish with sesame seeds and reserved spring onion tops.
- Season with Sel Magique Classic Blend!
MISO POLENTA WITH SPRING VEGETABLES
We skipped the milk, butter, and cheese in this polenta; a spoonful of savory miso adds tons of depth while still keeping the texture light
Provided by Chris Morocco
Categories Bon Appétit Dinner Green Onion/Scallion Tofu Mushroom Sugar Snap Pea Pea Spring Vegetarian Vegan Peanut Free Tree Nut Free Dairy Free Quick & Easy Healthy
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring 3 cups water to a boil in a large saucepan. Add polenta and miso and whisk vigorously to incorporate. Bring to a simmer and cook, whisking often in the beginning and less often as mixture thickens, until polenta is tender, 30-35 minutes. Season with salt. Keep warm over low heat until ready to serve.
- Meanwhile, cut dark green tops from spring onions and thinly slice; set aside for serving. Cut white and pale green parts into 3" pieces, halving lengthwise if thick; set aside. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook tofu, tossing occasionally, until browned and crisp around the edges, about 5 minutes. Season lightly with salt and transfer to a plate.
- Heat remaining 1 Tbsp. oil in same skillet and cook mushrooms, tossing occasionally, until browned, about 5 minutes. Add garlic and reserved white and pale green parts of spring onions and cook, tossing often, until softened, about 3 minutes. Add both peas; cook, tossing occasionally, until bright green and beginning to soften, about 3 minutes. Add black bean sauce and ¾ cup water and bring to a simmer. Cook, stirring once or twice, until vegetables are crisp-tender and liquid is reduced by half, about 3 minutes.
- Transfer polenta to a platter. Top with tofu and vegetables. Spoon sauce over and top with sesame seeds and reserved spring onion tops.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the dish will taste. Use fresh vegetables, herbs, and spices, and choose a good quality miso paste.
- Don't be afraid to experiment: There are many different ways to make miso polenta, so feel free to experiment with different ingredients and flavors. You can add different vegetables, herbs, and spices to the polenta, or you can top it with different sauces or toppings.
- Make it ahead of time: Miso polenta can be made ahead of time, so it's a great option for busy weeknights. Simply cook the polenta according to the package directions, then let it cool and store it in the refrigerator for up to 3 days. When you're ready to serve, simply reheat the polenta and top it with your favorite toppings.
Conclusion:
Miso polenta is a delicious, healthy, and versatile dish that's perfect for any occasion. It's easy to make and can be customized to your liking. So next time you're looking for a new and exciting dish to try, give miso polenta a try.
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