THEME: Miso-Honey Glazed Bean Curd with Spinach and Onion
Jamie R
2 tablespoons red or white miso*
1 tablespoon Thai green curry paste
1 tablespoon honey
2 teaspoons low-sodium soy sauce
1 clove minced garlic
2 teaspoons minced ginger root
Juice of 1 lime
1 pound firm tofu, sliced 1/2-inch thick across the short side of the block
1 tablespoon canola oil, divided use (for cooking)
FOR THE SPINACH AND ONION:
1 cup red onion, sliced thinly
4 cups fresh leaf spinach
TO MARINATE THE TOFU:
Combine miso, curry paste, honey, soy sauce, garlic, ginger root and
lime juice in a nonreactive bowl and whisk. Place tofu in a single
layer in a nonreactive baking dish and pour miso mixture over tofu.
Let sit 10 minutes.
TO COOK THE TOFU:
Remove tofu from marinade. Heat 1/2 tablespoon of the oil in a large
nonstick skillet over medium heat and add the tofu slices in a single
layer. Cook 3 minutes on one side, turn over, and brown the other
side. Add the reserved marinade to the pan and heat through. Remove
the tofu and sauce from the pan to a platter.
TO COOK THE SPINACH AND ONIONS:
Heat the remaining 1/2 tablespoon oil in the same pan over medium
heat. Add the onions and saute 2 minutes until slightly softened. Add
the spinach and continue to cook 2 minutes until the spinach wilts.
Serve the tofu slices over warm or room temperature spinach.
*Miso can be found in Asian markets and natural food stores. It is a
soy-based product that comes in several varieties. Either
bold-flavored red or white miso can be used in this dish.
Makes 4 servings
Source: Ft. Lauderdale Sun-Sentinel, June 7 2007