Feeds:
Posts
Comments

Archive for February 12th, 2010

 

Carrot-Spiced Silken Tofu with Vegetables

For the Tofu:

1-2 blocks firm silken tofu, halved length-wise [depending upon how many you wish to serve]

1.5 cups carrot juice

1 cup No-Chicken Broth

2 kaffir lime leaves

zest of half a lemon

1 star anise

10 black peppercorns

Bring all components except the tofu to a simmer and then remove from heat.  Allow to cool then add to a container with the tofu.  Marinate overnight.  Right before the meal, remove the tofu and steam for 10-15 minutes to heat through.  Gently move the tofu to a plate and mound some vegetables on top, finish with a drizzle of the carrot and miso sauce.

Garnish with sesame seeds, cilantro, spring onion slices or carrot tops.

For the Carrot and Miso Sauce:

[I think some fresh ginger would go really nicely flavor-wise with the carrot in this sauce.  I did not add any since H doesn’t like its flavor.]

1/4 cup fresh carrot juice

1/4 cup sake

2 T  rice wine vinegar

1 T canola oil

1 tsp garlic chili sauce [or more/less depending upon your heat preference] 

2 tsp light miso

Mix all ingredients in a bowl and set aside.

For the Vegetables:

The vegetables you choose to use are entirely up to you.  I used asparagus, cucumber, carrots, bok choy, kale and celery because I had them on hand.  The amount is also up to you.  Stir-fry in a drizzle of canola oil until cooked yet still crisp in texture.   Plate over the tofu or udon noodles [pictured below] and drizzle with the carrot and miso sauce.  Garnish with black or white sesame seeds.

Advertisements

Read Full Post »

Advertisements