Japanese-Style Braised Tofu
Photo by: Leo Gong
"Even my meat-eating friends, quietly polite when invited to a dinner featuring tofu, rave about this one. It is easy and delicious and contains flavors traditionally considered typical of both Japanese- and Korean-style cooking. Serve over brown rice."
This recipe is featured in our 7 Healthy Spring Dishes celebration. Click here for more in-season meals.
This recipe is featured in our 7 Healthy Spring Dishes celebration. Click here for more in-season meals.
ingredients: Add all to shopping list
1/4 cup white miso paste
1/4 cup tamari or low-sodium soy sauce
2 Tbsp sesame oil
2 Tbsp water
1 Tbsp honey
1 lb extra-firm tofu, drained and cut into 1/2-inch slices
1/2 lb fresh spinach leaves
2 Tbsp sesame seeds, toasted, for garnish
1 green onion, thinly sliced, for garnish
1/4 cup tamari or low-sodium soy sauce
2 Tbsp sesame oil
2 Tbsp water
1 Tbsp honey
1 lb extra-firm tofu, drained and cut into 1/2-inch slices
1/2 lb fresh spinach leaves
2 Tbsp sesame seeds, toasted, for garnish
1 green onion, thinly sliced, for garnish
At a glance:
Servings: 4
Active Time: 10 min
Total Time: 4 hr 20 min (includes slow cooker time)
Key Tags:
directions:
1. Combine the miso paste, tamari, sesame oil, water, and honey in a soup bowl or shallow dish.
2. Carefully coat each slice of tofu in the sauce and then lay it in the slow cooker insert, being careful not to break it. Pour the sauce over the top of the tofu.
3. Cover and cook on low for about 4 hours, or until the tofu is hot all the way through and saturated in sauce.
4. Just before serving, add the spinach to the slow cooker insert, cover, and cook for about 10 minutes more, or until the spinach is thoroughly wilted.
5. Carefully remove the spinach and slices of tofu from the slow cooker and place a few slices on each plate. Garnish with the sesame seeds and sliced green onion and serve hot.
KITCHEN COUNTER:
Serves 4.
Reprinted with permission from The Gourmet Vegetarian Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.
