Miso
Braised Tofu
Source:
Adapted from a popular Japanese recipe
Yield: 4 servings |
- 2 lbs
firm tofu ([1]
Momen
Tofu), cut into 4 slabs
- 1 cup
water
- 1/2 cup
sake
[2]
- 2 tbsp
mirin
- 3 tbsp
sugar
- 4 tbsp
white or yellow miso
( [3]
available at Japanese/Asian grocery
stores)
|
1-inch piece
ginger, peeled and cut into thin shreds
Sake is rice wine for cooking, available at
Japanese/Asian grocery stores. Mirin is
sweetened rice wine for cooking. If not
available, substitute sake with sugar mixed
in. |
1. Place tofu
in a pot with water and sake; bring to a
boil over medium heat, about 2 minutes.
2. Add ginger shreds and cook for 3-4
minutes more.
3. Mix mirin, sugar, and miso in a large
bowl, and dissolve in a bit of cooking broth
(about 1/2 cup). Add to the pot, lower heat,
and cook for 7 - 10 mins more or until broth
has thickened. Serve with rice.
The original Japanese recipe, saba no
miso-ni, uses saba (horse mackerel) or other
firm white-fleshed fish.
Additions such as thinly sliced renkon
(lotus root) or daikon (Japanese radish) go
very nicely with the sauce - simmer in a
separate pot for 10 minutes or until done,
and then add to the tofu to absorb flavors.
Reheats very
well - tastes best on the second day! |
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[1] Momen
means cotton. Momen-tofu is made by pouring
soy milk mixed with a coagulant into a
container that is covered with a cotton
cloth. When this mixture solidifies, a
weight is placed on top of it so that excess
water seeps through the rough cotton cloth,
and is removed.
[2]
The only sake listed as kosher is
Hatsukuru sake. At the time of writing
[March
2006].
[3]
Mirin -- Rice Wine: Because rice wine is a
grain product, it can be used in the kosher
kitchen. The best substitute is dry, kosher
white wine. (kosher without supervision ) |
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Japanese Recipes --
Kosher Vegetarian --
Tofu |
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Cooking Tips:
Tofu sometimes also called
doufu (often in Chinese recipes) or bean curd (literal
translation), is a food made by coagulating soy milk, and then
pressing the resulting curds into blocks. |
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