Monday, January 17, 2011
Miso Tofu and Cauliflower Fried Rice
I've tried tofu on several occasions, I always found it so-so. Something about the texture and bland taste didn't quite do it for me. In the past, the only ways I really liked it was in miso soup or in non-dairy pudding (seriously - this is the BEST pudding I've ever eaten and it is a cinch to make - I use agave or honey in place of the sugar syrup).
My ambivalence about tofu changed with this recipe! I tried marinades in the past, but none of them really permeated the tofu like this one. It is truly delicious, even Alfred - a true tofu hater - loved it! I think the miso paste is what did the trick. (P.S. The same marinade also works great on salmon and chicken.)
I paired the tofu with cauliflower fried rice. My digestive system doesn't always tolerate rice very well, so I often saute finely chopped cauliflower and eat in place of rice. Cauliflower rice is also an excellent way to sneak some extra veggies into your diet! This time I jazzed it up with the seasonings and veggies typically included in fried rice. It made for an excellent meal!
1 Heaping Tablespoon of Miso Paste
1 Tablespoon of Tamari (or light Soy Sauce)
2 Tablespoons of Rice Vinegar
1/2 Tablespoon of Honey or Agave Nectar
2 Garlic Cloves, finely minced
1 teaspoon fresh Ginger, finely minced
1 Teaspoon of Sriracha Chili Paste or 1/2 teaspoon of Crushed Red Pepper (optional)
12 oz. Firm Tofu, well drained and cubed
1) Combine all of the ingredients, pour the mixture over the tofu cubes, toss to evenly coat, cover and allow to marinate overnight.
2) Heat a large saute pan over medium-high heat. Lightly coat the skillet with olive oil. Add the tofu cubes along with the marinade to the hot skillet. Cook turning until the cubes are lightly browned on all sides.
Cauliflower Fried Rice (all measures are approximate)
1/2 Large Head of Cauliflower, finely chopped (a food processor is best for this)
1/2 Large Onion, minced
1 Large Carrot, minced
1/2 Cup Frozen Peas
1 Cup Cabbage, thinly sliced
3 Garlic Cloves, minced
Tamari or Light Soy Sauce to taste
Heat a large saute pan over medium heat. Coat the pan with a little olive oil. Add the onions and carrots and saute about 5 minutes, until the onions are translucent. Add the peas and cabbage, saute another 5 minutes. Add the garlic and the cauliflower, cook, stirring often until the cauliflower pieces are cooked through about 7-8 minutes. Add tamari or soy sauce to taste, enjoy warm with the prepared tofu.
As usual, I've also included this post as part of several weekly recipe sharing events: Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Whatcha Makin' Wednesdays, Full Plate Thursday, Friday Foodie, and Friday Favorites. Check out all the great recipes other bloggers have contributed!