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Sunday, November 22, 2009

Pomegranate miso glazed tofu

Another tasty, colorful way to prepare tofu.

4 servings

1 pound extra firm tofu
Cut these into 8 equal size pieces.
Press the tofu by layin each piece on a towel. Cover with another towel, then cover this with a board and then put something heavy (5 pounds will suffice) on the board.
Press the tofu for half hour. This is a necessary step! You want to remove the water from the tofu, allowing the marinade to infuse.

1/2 cup pomegranate juice
3 tbsp pomegranate mollasses
3 tbsp red miso
1 tsp ground cumin
1/2 tsp cardamom
1/2 tsp sweet paprika
1 tsp sea salt
1/2 tsp freshly cracked black pepper
1/4 tsp cayenne
1 tbsp mirin
1 tsp toasted sesame oil
2 cloves garlic, finely minced
2 tbsp ginger, finely minced
1/2 cup seaweed-mushroom stock

Whisk marinade ingredients together. In baking dish, marinate tofu for 2 hours. Bake at 400 for half hour, turning tover over halfway. Bake until the marinade evaporates and tofu starts to darken. It will infuse a very nice red color

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