Best Miso Glazed Tofu Steaks With Beansprout Salad Egg Strands Recipes

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RICE BOWL WITH OVEN-BAKED MISO TOFU



Rice Bowl With Oven-Baked Miso Tofu image

I use the same marinade for the peppers as I do for the tofu in this sweet and spicy mix of toppings. Kimchi is the main vegetable, but if you only want it as a condiment add another vegetable of your choice - steamed or blanched broccoli or greens, for example, or roasted squash, or anything else that floats your boat.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

A 14-ounce block of organic extra-firm tofu, cut into 8 slices
3 tablespoons soy sauce
1 tablespoon minced ginger
1 garlic clove, minced
1/8 teaspoon of cayenne (optional)
1 tablespoon honey or agave nectar
2 teaspoons lime juice
2 tablespoons white or yellow miso
2 tablespoon mirin
1 tablespoon dark sesame oil
3 tablespoons grapeseed oil or sunflower oil
1 large red bell pepper, sliced
3 cups cooked rice (brown or white)
1 cup (8 ounces) kimchi

Steps:

  • Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat each slice of tofu dry with paper towels.
  • Whisk together the soy sauce, ginger, garlic, cayenne, honey or agave nectar, lime juice, miso, mirin, and oils. Pour into a dish that can accommodate all of the tofu slices in a single layer (such as a baking dish). Place the tofu slices in the marinade and turn them over. Leave to marinate for 15 minutes, turning once or twice. Transfer to the baking sheet. Add the peppers to the dish with the marinade and toss to coat thoroughly, then place on the baking sheet in a single layer.
  • Place the baking sheet in the oven and roast for 15 to 20 minutes, turning the peppers once with tongs, until the edges of the tofu are just beginning to color and the marinade sets on the surface, and the peppers are sizzling and beginning to color on the edges. Remove from the heat.
  • If desired, heat the kimchi in a small pan or saucepan. Spoon rice into 4 wide bowls or onto plates. Top with kimchi, tofu, and peppers. If desired, douse the rice with some of the remaining marinade from the tofu, and serve.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1148 milligrams, Sugar 7 grams

MISO-GLAZED TOFU STEAKS WITH BEANSPROUT SALAD & EGG STRANDS



Miso-glazed tofu steaks with beansprout salad & egg strands image

Simmer tofu in a Japanese-style marinade, then serve in a zingy Korean-inspired salad with colour and crunch

Provided by Celia Brooks Brown

Categories     Main course

Time 1h

Number Of Ingredients 19

300g beansprout
1 red pepper , deseeded and sliced into thin strips
100g radish (about 12), trimmed and quartered
2 spring onions , finely sliced on the diagonal
75g pack pea shoots
50g roasted peanut , roughly chopped, to serve
3 tbsp rice vinegar
2 tbsp reduced-salt soy sauce
1 tbsp caster sugar
1 garlic clove , crushed
1cm piece ginger , peeled and finely grated
3 tbsp sunflower oil or rapeseed oil
400g fresh firm tofu (we used 2 x 200g blocks)
1 tbsp miso paste
150ml mirin
75ml reduced-salt soy sauce
3 large eggs
1 tbsp mirin
½ tsp sunflower oil or rapeseed oil

Steps:

  • Prepare the beansprout salad. Put the beansprouts in a bowl and cover with boiling water. Leave for 2 mins, then drain well and leave to cool, tossing with your hand from time to time to speed up the cooling. Combine with the pepper, radishes and spring onion.
  • To make the dressing, whisk together all the ingredients except the oil until the sugar dissolves. Trickle in the oil slowly while whisking to emulsify. Stir the dressing through the beansprout mixture and chill until ready to serve, stirring occasionally.
  • Drain the tofu, wrap the whole block in kitchen paper, and press gently to absorb excess moisture. Unwrap and cut in half across the middle, then in half again diagonally, to create four triangles. If using 2 packs, you will end up with 8 smaller triangles.
  • To prepare the tofu glaze, place the miso paste in a cup and add 2 tbsp of boiling water. Whisk with a fork until completely smooth. Pour into a pan that the tofu will fit into in a single layer. Add the mirin and soy sauce, stir and bring to the boil. Add the tofu to the sauce and simmer for 15 mins, turning the tofu carefully halfway through.
  • Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment. Carefully lift the tofu from the sauce and place on the tray. Cook in the oven for 15 mins, then turn off the oven and leave the tofu in to keep warm. Meanwhile, to thicken the glaze, raise the heat to a medium boil, stir occasionally,until syrupy. Set aside.
  • To make the egg strands, beat together the eggs and mirin with 2 tbsp cold water and a large pinch of salt until well mixed, but not frothy. Heat a medium non-stick pan over a low-medium heat and add the oil, spreading it over the surface with a spatula. Pour in a quarter of the egg mixture and swirl to coat the bottom of the pan, forming a very thin omelette. Cook for about 4-5 mins until the top is dry and the bottom is set but not too brown. Carefully remove from the pan (no need to flip) and place on a plate. Repeat with the rest of the mixture, adding a touch more oil if the pan seems dry. Stack the omelettes on top of each other and cool. Don't worry if they rip or buckle, but do stack them up as flat as possible. Once cool enough to handle, roll them up carefully into a tight sausage and slice thinly with a sharp knife.
  • Remove the tofu from the oven and spoon a bit of glaze over the top of each piece, spreading with the back of a spoon. (If the glaze has cooled completely and is too thick, reheat slightly until spoonable). Reserve any remaining glaze to finish.
  • To assemble, arrange the beansprout salad on a plate. Place the tofu steaks on top of the salad and scatter with the egg strands, peanuts and pea shoots. Finish with a drizzle of the glaze.

Nutrition Facts : Calories 490 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 27 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 3.7 milligram of sodium

TOFU AND SPINACH SALAD SPICY MISO DRESSING



Tofu and Spinach Salad Spicy Miso Dressing image

Provided by Ming Tsai

Categories     appetizer

Number Of Ingredients 13

1/4 cup rice wine vinegar
1 tablespoon thin soy sauce
2 tablespoons light miso paste
1 tablespoon sambal oelek
1/2 tablespoon sugar
2 tablespoons chopped gari (pickled ginger) Save 4 pieces for garnish.
1 teaspoon sesame oil
1/2 cup canola oil
1/2 cup chopped scallion greens
Salt and white pepper to taste
3 cups spinach chiffonade
1 package soft tofu (homemade or store bought), cut into 1/4- inch slices
1 tablespoon toasted sesame seeds for garnish

Steps:

  • In a blender cup, add vinegar, soy sauce, miso, sambal oelek, sugar and gari. Blend until smooth. Slowly drizzle in both oils. Check for seasoning. Pour dressing into a bowl and fold in scallions. Toss the spinach with the dressing.
  • Plating: Place a ring mold in the center of a plate. Make a napoleon by alternating layers of tofu and spinach. Remove ring and drizzle with more dressing. Garnish with gari and sesame seeds.

MISO MARINATED TOFU STEAK



Miso Marinated Tofu Steak image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 30

1 cup sake
1 lemongrass stalk, sliced
1/2 cup ginger, smashed
6 garlic cloves, smashed
1 cup sugar
1 cup miso paste, white
6 ea extra firm tofu, cut in half lengthwise
2 cups soy sauce
2/3 cup hoisin sauce
1/4 cup fish sauce
1/2 cup champagne vinegar
1/2 cup dry sherry
1/2 cup brown sugar
1/4 cup honey
1 bunch basil leaves, minced
1/2 bunch cilantro, minced
1/2 bunch mint leaves, minced
2 tbsp garlic, minced
2 tbsp ginger, minced
2 tbsp sambal
5 ea serrano, minced
2 ea lime zest, minced
3/4 cup lime juice
1 cup fresh or frozen edamame beans
1/2 to 3/4 cup vegetable stock (or water)
1 cup Japanese panko breadcrumbs
3 tbs soy oil
1 cup shitake mushrooms
1 cup maitake mushrooms
1 cup shishito peppers

Steps:

  • Miso marinade:
  • Put the sake, lemongrass, ginger, and garlic in saucepot and bring to boil. Continue to boil for one minute to cook out alcohol. Whisk in sugar and miso paste. Cook over low heat for five minutes. Remove from pot and cool.
  • Tofu Steak:
  • Place the tofu steak in (cooled) marinade and set aside. Let marinate for at least one hour.
  • Stir Fry Sauce:
  • Prepare the stir fry sauce by combining all ingredients in a mixing bowl. Whisk together and set aside.
  • Edamame Puree:
  • Place cooked edamame beans in a blender with vegetable stock and puree until smooth. Pass through a fine meshed sieve and finish with salt and pepper.
  • Tofu Steak Preparation:
  • Remove the tofu steak from marinade and bread in Japanese panko breadcrumbs. Place the breaded tofu in a fryer set at 350 and fry for approximately two minutes, or until golden-brown. Set aside.
  • Stir Fry:
  • Over high heat in a medium saute pan add the soy oil. Next add the mushrooms and shishito peppers to the pan and saute until golden. Add 3 oz of stir fry sauce to pan and cook briefly until sauce reduces slightly and coats the mushrooms and peppers. Be careful not to over-reduce the sauce and burn it. Remove from heat.

MISO-GLAZED TOFU AND NOODLE SALAD RECIPE BY TASTY



Miso-Glazed Tofu And Noodle Salad Recipe by Tasty image

Here's what you need: extra firm tofu, miso paste, olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, lime, vermicelli rice noodle, olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, lime, sesame seed, red pepper, baby cucumbers, green onions, large carrot, avocado

Provided by SpongeTowels

Categories     Lunch

Yield 4 SERVINGS

Number Of Ingredients 23

1 cup extra firm tofu, cut into 1 (2.54 cm)
2 tablespoons miso paste
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon fish sauce
1 teaspoon sriracha
1 teaspoon honey
1 lime, juiced
1 cup vermicelli rice noodle, cooked, cooled, and rinsed
3 tablespoons olive oil
2 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon fish sauce
1 teaspoon sriracha
1 teaspoon honey
1 lime, juiced
2 tablespoons sesame seed
1 red pepper, julienned
2 baby cucumbers, peeled and sliced
4 green onions, finely sliced
1 large carrot, julienned
1 avocado, thinly sliced

Steps:

  • Start by glazing your tofu. In a mixing bowl combine the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Then toss in the cubed tofu and coat to cover each piece. Allow to sit in the glaze for at least 30 minutes.
  • Next, assemble the glazed tofu cubes evenly onto skewers. Preheat your greased grill to medium high, then place the tofu skewers on. Cook for 6-8 minutes, turning as needed, then set aside.
  • To assemble the salad, place the rice noodles in a large mixing bowl. Top with the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Toss the noodles to coat.
  • Next, top with the sesame seeds, red pepper, cucumbers, green onions, and carrot. Toss again to coat evenly.
  • Transfer to a serving platter, then shingle the sliced avocado on top. To finish, place the skewers of miso-glazed tofu on top of the noodle salad and serve with extra limes for squeezing.
  • Enjoy!

Nutrition Facts : Calories 516 calories, Carbohydrate 52 grams, Fat 31 grams, Fiber 8 grams, Protein 12 grams, Sugar 12 grams

MISO-GLAZED SKIRT STEAK



Miso-Glazed Skirt Steak image

This succulent grilled skirt steak recipe would be perfect for your summer cookout.

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks     Skirt Steak Recipes

Time 48m

Yield 4

Number Of Ingredients 7

3 tablespoons red wine vinegar
2 tablespoons yellow miso paste
1 tablespoon packed brown sugar
⅛ teaspoon cayenne pepper
2 cloves garlic, finely minced
1 (1 1/2-pound) skirt steak, cut into 4 pieces
freshly ground black pepper to taste

Steps:

  • Combine vinegar, miso paste, brown sugar, cayenne pepper, and garlic in a small bowl. Stir until smooth.
  • Spread miso mixture generously on both sides of skirt steaks. Sprinkle with black pepper. Allow to rest at room temperature for about 30 minutes.
  • Prepare a charcoal grill for medium-high heat. Place steak on the grill and cook without moving for about 2 minutes. Turn steaks 180 degrees to create cross-hatch grill marks, and cook another 2 minutes. Flip steaks and continue cooking until medium-rare to medium on the inside, and shiny on the outside, about 4 more minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Allow to rest for 5 minutes.

Nutrition Facts : Calories 184.4 calories, Carbohydrate 7.1 g, Cholesterol 37.4 mg, Fat 7.4 g, Fiber 0.6 g, Protein 21.3 g, SaturatedFat 2.9 g, Sodium 363.2 mg, Sugar 3.9 g

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