Monday, May 17, 2010

miso miso miso

Monday: skillet-seared tofu; oven-roasted asparagus (topped with miso sauce from tofu); rice

Before you begin messing with the tofu, start the oven preheating to 400F. Wash and trim the asparagus (if I can find really fat stalks, I trim a bit off the bottom and then peel them as high up the stalk as seems necessary - I test by just eating some of the fresh asparagus and seeing if it's fibrous). Toss with some olive or peanut oil and a bit of salt and pepper.

While you're making the tofu and its miso sauce, roast the asparagus. After it's softened but not quite done (about 10 minutes), remove from oven and top with a thick-ish layer of the sauce. Continue roasting for another 5-7 minutes, until sauce looks cooked (and maybe even blackened in a few places) but not burnt.

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