The Miso-Butter is an adaptation of Mark Bittman’s recipe in the NY Times Magazine. This dinner was quick to make, healthy, and satisfying. Serves 4.
Sesame-Crusted Tofu (adapted from ChopChop Magazine):
- 1 package extra-firm tofu
- 1 egg white
- 1/3 cup roasted sesame seeds
- 2 TBS peanut oil
- 1 TBS low-sodium soy sauce
- 1/2 lb. broccoli, cut into florets
- 1/2 lb. carrots, sliced diagonally
- Cooked brown rice (start with 2 cups uncooked rice)
- 4 TBS unsalted butter, melted
- 2 TBS miso of your choice
- 1 TBS mirin (Japanese sake)
- freshly ground black pepper
Press tofu between two paper towel-lined plates topped with something heavy (such as a full teapot) for 30 – 60 minutes.
Slice tofu into 12 equal pieces (slice lengthwise into 4 pieces, then across by 3).
Toss tofu with egg white,
then press both sides into sesame seeds.
Heat oil in a large skillet over medium heat. Cook tofu, about 2 minutes per side, until golden. Remove from heat and sprinkle soy sauce over tofu. Serve immediately.
Broccoli, Carrots and Brown Rice Drizzled with Miso-Butter
Whisk or puree in a mini-chopper the melted butter, miso, mirin and freshly ground black pepper until smooth.
Steam the broccoli and carrots until crisp-tender, about 5 minutes. Divide the rice among four plates, top with broccoli and carrots, and drizzle with miso-butter.