Crispy pan-fried tofu with maple miso mushrooms 🙂 I got @misomaster mellow white miso in my last @imperfectfoods box and am having fun trying it out! If you’ve never had/ used miso before, it’s a fermented soybean paste that adds a umami flavor to dishes.
Did not really follow a recipe for this one but it turned out so tasty!! Recipe makes 2 servings.
– 1/2 block tofu, drained and pressed between paper towels or a dishcloth for 30 minutes
– 2 T. soy sauce
– 1 T. corn starch
– 1 T. canola oil
– 6 oz. baby Bella mushrooms
– 2 scallions, thinly sliced and separated
– 1 T. white miso paste
– 1 T. maple syrup
– Hot water to thin, 2-3 T.
– 1 tsp. sesame oil
– 1/2 tsp. garlic powder
– 1/2 tsp. salt
Cut tofu into bite sized pieces and place in a bowl. Add soy sauce and toss to coat. Add corn starch and toss to coat. Heat canola oil in a large pan over medium high heat. Add tofu and pan fry on each side until crispy. Remove tofu from pan and set aside. Add mushrooms to the pan (may need to add a little more canola oil). Cook ~5 minutes until mushrooms release their liquid. Add scallion whites and cook until fragrant, ~2 minutes. While mushrooms are cooking, prepare miso sauce by whisking together miso paste, maple syrup, hot water, sesame oil, garlic powder and salt. Add sauce to mushrooms and re-add tofu. Cook until sauce has thickened. Serve over brown rice. Garnish with scallion greens and sesame seeds 🙃
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