Delicious tofu on a bed of miso and greens

Delicious tofu on a bed of miso and greens

Given the time and ingredients, I’ll always try to marinate my tofu. Not to offend, but tofu is fairly bland, which I’m not into, and by marinating it in a flavorful aroma and flavor sauce you infuse it with flavor, making it more interesting and tasty. My go to is the simple marinade below (made of soy sauce, sesame oil, honey or agave, and rice vinegar), which can enjoy additions such as minced garlic or grated fresh ginger.

In this recipe the tofu is combined with a lovely sauce of ginger, miso, and wilted greens. I often use the leafy green tops of beets – beet greens are still attached to the beets in the farmers’ market, they’re nutritious, and not to be wasted. 

Ingredients:

For the tofu:

  • 1 block of firm or extra-firm tofu, cut into large cubes

  • 1/4 cup soy sauce

  • ¼ cup toasted sesame oil

  • 2 tablespoons rice vinegar

  • 2 tablespoons agave, honey or maple syrup

  • 2 cloves of garlic, minced (optional)

For the miso and greens sauce:

  • 2 cups vegetable stock

  • A big bunch of washed greens: spinach, kale or beet leaves, cut roughly

  • 1 tablespoon white miso

  • 1 lemon: finely zested and juiced

  • 1 1-2 tablespoons freshly grated ginger

  • 1-2 tablespoon olive oil (optional)

  • 2-3 green onions, thinly sliced

  • Toasted sesame seeds (for garnish)

Preparation:

Tofu marinated in home made teriyaki sauce

  1. Drain the tofu and press it to remove any excess water. 

  2. In a small bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, agave, minced garlic, and grated ginger.

  3. Place the tofu in a shallow baking dish and pour the marinade over it, ensuring tofu is coated. Marinate in the fridge for at least 30 minutes – up to several hours. Turn tofu pieces around to make sure all sides are exposed to the marinade.

  4. Preheat the oven to 350, and place the baking dish in it. Bake until tofu is golden brown (about 20-25 minutes).

  5. While tofu is baking, pour the vegetable stock into a large pan on medium high heat, cook and reduce to half.

  6. Whisk in the miso paste, lemon zest and juice, ginger and olive oil if using. 

  7. Add the greens and cook for a minute or two, until they wilt.

  8. Transfer the greens and their sauce into a rimmed serving platter, top with the baked tofu, sprinkle with green onions and sesame seeds, and serve right away.

Enjoy,

Dr. Ayala

main dish, entreeAyala Laufer-Cahanatofu, greens, miso, ginger, kale, soy, vegan, vegetarian, kale spinach, onionComment