BAKED MISO-GLAZED TOFU WITH WILD MUSHROOMS
Asian flavors suit mushrooms as well as the Mediterranean seasonings I usually work with. This Japanese-inspired miso glaze is used with both the tofu, as a glaze, and as a flavoring for the mushrooms. I used a mixed mushroom pack from Whole Foods for this, which included varieties of enokis and maitakes, with both thin and thick stems that had a nice meaty texture but weren't tough like shiitake stems. If salt is a concern, look for a lower-sodium miso, now available from a few companies.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- To make the miso glaze, combine mirin and sake or stock in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in miso and sugar. Whisk over medium heat until sugar has dissolved. Remove from heat and whisk in 1 teaspoon of sesame oil.
- If mushrooms have thick long stems, cut stems in half and then into 1/2-inch pieces. Separate all of the clumps of mushrooms into individual mushrooms. You can use the bottom of the clump. Cut into 1/2-inch pieces.
- Heat a wok or wide heavy skillet over high heat until a drop of water evaporates in a second. Add 1 tablespoon olive or grapeseed oil and mushrooms and sear without moving for 30 seconds, then stir-fry for 1 to 2 minutes, until they begin to sweat. Turn heat to medium and add garlic. Stir-fry 30 seconds, then add salt to taste and stir-fry until mushrooms are soft, 2 to 3 minutes. Add wine and stir-fry until it is no longer visible in the pan. Add 3 tablespoons of miso glaze, stir together and remove from heat.
- Heat oven to 375 degrees. Line a sheet pan with parchment. Transfer remaining glaze to a wide bowl and whisk in remaining sesame oil, cayenne, remaining grapeseed or peanut oil and soy sauce. Cut tofu into 8 to 10 slices and pat dry with paper towels. Dip each slice into miso glaze, making sure to coat both sides. Transfer to baking sheet. Bake 15 minutes, until edges are just beginning to color.
- Gently reheat mushrooms. Place a couple of slices of tofu on each plate, top with the mushrooms and serve.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 646 milligrams, Sugar 4 grams
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Ch Shakeel Gill Jutt
[email protected]I've made this recipe several times and it's always a hit. The tofu is crispy and the glaze is flavorful. I love that it's a healthy and delicious dish.
Slaiman Khayemba
[email protected]This was a great recipe! The tofu was crispy and the glaze was delicious. I would definitely recommend this recipe.
SK RABBI BOSS
[email protected]I wasn't sure how this would turn out, but I was pleasantly surprised. The tofu was crispy and the glaze was flavorful. I will definitely be making this again.
Kalia Georgiev
[email protected]This recipe is a keeper! The tofu was cooked perfectly and the glaze was delicious. I will definitely be making this again.
Raihan Ashik
[email protected]This is one of my favorite tofu recipes. It's so easy to make and the results are always amazing.
Md Shawon Hossin
[email protected]I love this recipe! The tofu is always crispy and the glaze is so tasty. I've made it several times and it's always a hit.
Drake M.
[email protected]This was my first time cooking with miso and it was a success! The tofu was so flavorful and the glaze was delicious. I will definitely be using this recipe again.
Kimeng Benedict
[email protected]Easy to follow recipe and turned out great! The tofu was crispy and the glaze was flavorful. I used shiitake mushrooms and they were a great addition. Will definitely make again!
Alina Ahmad
[email protected]I made this for dinner last night and it was delicious! The tofu was crispy on the outside and tender on the inside. The miso glaze was savory and slightly sweet. The mushrooms were perfectly cooked and added a nice umami flavor. I would highly recom
Zubair SaRaiKi
[email protected]This recipe was a hit with my family! The tofu was perfectly cooked and the miso glaze was so flavorful. The wild mushrooms added a nice earthy flavor and the scallions gave it a pop of freshness. I will definitely be making this again!