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Jewish Recipes --> Recipes --> Kosher Recipes --> Kosher Vegetarian

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!

[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 )

Japanese Recipes -- Kosher Vegetarian -- Tofu

 
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.

 

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods