Sunday, April 6, 2014
Miso Roasted Veggie Tofu Bowl
Miso paste. It's a game changer.
It's a fermented soy bean paste that comes in several varieties, most commonly white or red. Either variety is DELICIOUS, and has the power to elevate salad dressings, soups, and also roasted veggies and tofu. Holy god, roasting vegetables and tofu with miso paste is genius. After trying this, I had to wonder why I had never done it.
Coating the vegetables and tofu in a miso marinade doesn't just provide extra flavour that's salty, sweet, and slightly smoky, it also bakes into a crispy coating that creates textural diversity, and hello, who doesn't love diversity? Especially if it's happening in your mouth. (Just go with this, don't question the weird metaphor.)
This dish is kind of like health comfort food, which may sound like a contradiction, but let me tell you from experience, when you comfort yourself with foods that don't leave you feeling bloated and heavy and somewhat regretful about your life choices, it's better. Trust me.
So, in closing: get thee to an Asian mart and purchase thyself some miso paste (ALL THE VARIETIES. DO IT.) and roast thee some vegetables and tofu! It's for the best, really.
Miso Roasted Veggie Tofu Bowl
Roasting the sweet potato and tofu with miso makes them salty and flavourful and beautifully crisp on the outside. Mixed with quinoa and some refreshing cucumber and cilantro makes this one hearty, healthy, and filling meal.
For the quinoa
1 cup uncooked quinoa
1/4 cup rice vinegar
1 tbsp Sriracha (rooster sauce)
For the miso roasted vegetables & tofu
1/4 cup miso paste (white or red)
1 tbsp sesame oil
2 tbsp rice vinegar
1 tsp soy sauce
1 tsp fresh grated ginger
2 medium sweet potatoes, peeled & cubed (approx 4 heaping cups)
350 g tofu, cubed
For the salad
1 large english cucumber, halved, seeded & chopped
1/3 cup chopped fresh cilantro
4 - 5 large servings
1. Preheat oven to 375°F. Line two large baking trays with parchment paper and set aside.
2. In a pot, mix the uncooked quinoa with 2 cups of water. Cover and bring to a boil, then reduce heat to low and simmer until all the liquid has evaporated, about 15 minutes. Once cooked, transfer to a large bowl to cool and set aside.
3. In a large bowl, whisk together the miso paste, sesame oil, 1 tbsp rice vinegar, soy sauce, and fresh grated ginger. Add the cubed sweet potatoes and tofu and toss to coat evenly in the mixture. Spread evenly on the parchment-lined baking sheets, then bake in the oven for about 30 minutes, flipping over the potatoes and tofu halfway through to crisp them up evenly on both sides. When done, they should be slightly charred on both sides, and the sweet potatoes should be soft enough to be easily pierced with a fork but not mushy.
4. Whisk together the 1/4 cup rice vinegar and Sriracha, then pour over the cooled quinoa, tossing to coat. Stir in the cucumber, then roasted sweet potatoes and tofu, finally the cilantro. Serve immediately or store in an airtight container in the fridge for up to 4 days. Can be eaten hot or cold.