Sunday, March 22, 2015

Shabbat Cooking: Miso-Apple Tofu

Dinner Friday night was a surprise pre-birthday dinner for a good friend. While she knew that her roommates were hosting a meal and that I was coming, she didn't realize it was in her honor! I asked her what she wanted to me to make and she suggested tofu. She had really liked the hoisin-mustard tofu that I made a few weeks ago but I told her up front that I wouldn't be making the same recipe. Life's too short not to keep trying new recipes! I had a specific recipe in mind, the Apple Miso Tofu, that also comes from Appetite for Reduction. (I'm so not looking forward to finishing this cook through. I'll probably cook with some of her other books next. Anyway...) 

Apple and miso kind of sound odd together but many bloggers out there have offered rave reviews of this recipe. Honestly, just the sauce alone on tofu would have been perfect, it's that yummy. The apple does lend a bit of sweetness, but I don't think it was that present. Maybe I needed more apple, or to use a more apple-y apple. That being said, I really loved this tofu. The white miso called for in this recipe is a lot more mellow but really, you probably could win me over with any fermented soy product. Miso, soy.. I'm there.

I'm glad to have a couple of go-to, tried and true tofu recipes should I ever need to please a crowd or if I ever decide to host that vegan meal that I've been wanting to do for a while. I doubled the recipe and set some aside to have with basmati rice for Friday lunch and so I would recommend serving with rice, although you can certainly choose something else. I left out the sesame oil; the recipe doesn't indicate what to do with it anyway and it wasn't missed here. Because I doubled the recipe, I allowed it to cook a lot longer to get some nice darkened pieces. It probably would have been wise to use a larger pan. Oh well. 

On  a side note, I'll just mention that it seems to be that rice is my evening starch of choice. I cook up a batch and serve it with almost every dinner I make. I'm trying to lay off of more refined starches like pasta or couscous and rice is the perfect fit for me especially since cooking a batch in my Instant-Pot is super easy and fast. It's a staple here in Israel so it's pretty inexpensive as well.  Oats are my breakfast starch and potatoes are my lunch starch. I'm thinking that with spring/summer fast approaching, I will make breakfast all about  the fruit, particularly melons. I love melons because they are both delicious and abundant here in those months. They are also full of water and I love being able to eat my water instead of having to force myself to drink. It keeps my tummy very happy.

Now, about that tofu...
Apple Miso Tofu
from Appetite for Reduction

1/4 cup water
5 tbsp white miso
1/4 cup mirin
1 tbsp minced fresh ginger
3 cloves garlic, minced
2 tbsp reduced sodium soy sauce

Everything Else:
1 block extra firm tofu (about 14 oz)
1 pound apples (about 2 large), cored and cut into 1/2 inch thick slices

Mix the marinade ingredients together in a 9x13 inch baking pan.
Cut the tofu into whatever shape you like- I always go for small cubes. Feeds a lot more people that way. Add the tofu and let marinate for at least an hour, or up to 12 hours, flipping once in a while to make sure things get coated.
Preheat the oven to 375F. Add the apples to the pan; it's okay if they're not all submerged. Cover the pan tightly with tinfoil and bake for 30 minutes.
Remove the pan from the oven and remove the tinfoil. Bake for another 20 minutes. The tofu should be lightly browned and the apples should be nice and soft. Serve over rice if desired. 

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