Miso-Glazed Tofu with Parsnips Two Ways

Name: Miso-Glazed Tofu with Parsnips Two Ways
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps Dijon mustard; 2 Tbsps finely chopped fresh ginger; 2 Tbsps dried goji berries; 4 servings Ground white pepper to taste; 118 milliliters mirin (sweet sake), divided; 5 mediums small parsnips (1 1/3 lbs. total), peeled; 177 milliliters sake; 4 servings Salt to taste; 2 Tbsps toasted sesame oil; 1 Tbsps Sriracha chili sauce; 397 grams firm tofu; 2 Tbsps unseasoned rice vinegar; 3 Tbsps each white (shiro) miso; 113 grams tatsoi, mizuna, or spinach, cut into bite-size pieces (4 lightly packed cups)

Miso-Glazed Tofu with Parsnips Two Ways is a gluten free and vegan recipe with 4 servings. One portion of this dish contains around 11g of protein, 12g of fat, and a total of 411 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. If you have sesame oil, dijon mustard, ginger, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Whisk together miso, mustard, Sriracha, sake, and 1/2 cup plus 1 tbsp. mirin in a small saucepan.

Ingredients you will need

Sriracha

Mustard

Mirin

Miso

Sake

Equipment you will use

Sauce Pan

Whisk

Add ginger. Bring to a boil, then lower heat and simmer 6 to 8 minutes, or until sauce is just thick enough to coat a spoon. Strain through a fine-mesh strainer, pushing against solids.

Ingredients you will need

Ginger

Sauce

Equipment you will use

Sieve

Let glaze cool to room temperature.

Ingredients you will need

Glaze

Bring remaining 1 1/2 tbsp. mirin and the vinegar to a boil in a very small saucepan.

Ingredients you will need

Vinegar

Mirin

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Sauce Pan

Add goji berries. Return to a boil and remove from heat.

Ingredients you will need

Goji Berries

Let cool, uncovered.

Put rack in middle of oven, then preheat oven to 40

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Oven

Line a rimmed baking sheet with parchment paper.

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Baking Paper

Baking Sheet

Cut 1 parsnip lengthwise into 8 spears.

Ingredients you will need

Parsnip

Cut remaining parsnips into 3/4-in. chunks.

Ingredients you will need

Parsnip

Transfer spears and chunks to baking sheet, season with salt and white pepper, and toss with sesame oil.

Ingredients you will need

White Pepper

Sesame Oil

Salt

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Baking Sheet

Spread in a single layer, with spears cut side down.

Ingredients you will need

Spread

Bake parsnips 20 minutes, turning 2 or 3 times.

Ingredients you will need

Parsnip

Equipment you will use

Oven

Meanwhile, bring a medium saucepan of water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Cut tofu into 4 rectangular slabs, each about the size of a deck of cards, and put in a large, shallow bowl.

Ingredients you will need

Tofu

Equipment you will use

Bowl

Pour hot water over tofu and let soak 15 minutes.

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Water

Tofu

Drain on a clean dish towel or a double layer of paper towels set on a plate.

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Paper Towels

Kitchen Towels

Remove parsnip spears from oven when tips begin to brown; remove chunks when just fork-tender.

Ingredients you will need

Parsnip

Equipment you will use

Oven

Let chunks cool 5 minutes, then pure in a food processor with 2 tbsp. miso-mustard glaze and 1 cup hot water until smooth but able to hold a peak when spooned onto a plate (add up to 1/2 cup hot water if needed). Keep warm, covered.

Ingredients you will need

Mustard

Glaze

Water

Miso

Equipment you will use

Food Processor

Put tatsoi in a large saucepan with 1/4 cup hot water and cook over low heat, covered, stirring occasionally, until wilted, 5 minutes; drain and return to pan. Stir in goji berries and some of their pickling liquid.

Ingredients you will need

Goji Berries

Water

Equipment you will use

Sauce Pan

Frying Pan

Pour remaining miso-mustard glaze into a medium frying pan. Blot moisture from tofu with paper towels and add tofu to glaze. Bring to a simmer over medium heat and cook, spooning glaze over tofu, until glaze sticks to top of tofu and has reduced by one-half to two-thirds.

Ingredients you will need

Mustard

Glaze

Miso

Tofu

Equipment you will use

Paper Towels

Frying Pan

Spoon parsnip pure onto plates. With a spatula, set tofu on parsnip pure.

Ingredients you will need

Parsnip

Tofu