Tuesday, January 1, 2008

Miso Glazed Tofu

Miso Glazed Tofu
Serves 4

1/2 cup miso
1/4 cup sake
1/4 cup brown sugar
1 lime, juiced
2 tablespoons honey

1 bunch asparagus, woody ends trimmed
1 tablespoon olive oil
1 package firm tofu (14-16 ounces)
1 cup jasmine rice
2 cups water
2 tablespoons rice wine vinegar
1 tablespoon sliced scallions, to garnish
1 teaspoon very finely chopped kaffir lime leaves
1 teaspoon blach 5esame seeds, to garni5h
1 lime, sliced, to garnish
White pepper

l. Mix all of the ingredients in a small pot.
2. Simmer the mixture over medium heat for
20 minutes to cook out the alcohol.

l. Preheat oven to 400 degrees.
2. Place the asparagus on a baking tray.
Drizzle with olive oil and season with salt and
pepper, to taste. Roast in the 400-degree oven
until they're al dente (5-8 minutes). Remove
from the oven and keep warm.
3. Preheat the oven's broiler.
4. On a separate baking tray, slice the tofu
and spread with the Miso Glaze. Broil until the
glaze bubbles and browns (about 5 minutes).
5. Rinse the jasmine rice. Place it in a rice
, steamer with the water to steam cook, or fol low package directions.
6. When the rice is ready, sprinkle with the
rice wine vinegar.

Place the asparagus on the plate and top with
The Glazed Tofu. Top with sliced scallions, to
garnish. Mix the rice with the kaffir lime
leaves. Place on the plate topped with black
sesame seeds and lime slices to garnish.

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