Sunday, March 22, 2009

Orange Miso Tofu Stir Fry

I’m becoming a big tofu fan after Friday nights BBQ Tofu Pizza and tonight’s Tofu Stir Fry.  The tofu takes a little work to obtain a nice crunchy, baked texture but it’s painless.  The tofu is first frozen, thawed, drained and pressed, and finally marinated and baked.  The remaining marinade is sautéed with the vegetables, allowing the flavors all easily come together.  For us, this is goes down in the books as a fun, healthy dinner.  Andy wants me to put come up with a General Tso’s Tofu dish soon, one of his favorite  combo of flavors.

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Serves 2

  • Perfect Baked Tofu, method below
  • 2 tbsp white miso paste
  • 2 tbsp rice vinegar
  • 1 tbsp plus 2 tsp olive oil, divided
  • Juice and zest of one orange
  • 1 tbsp basil
  • 1 tsp shiracha sauce
  • 2 garlic cloves, minced
  • 1 16 oz bag mixed stir fry vegetables (I used shelled edamame, broccoli, and green beans)
  • 1/4 cup low sodium soy sauce
  • 1 tsp sesame oil

In a small bowl, combine all ingredients except tofu, 1 tbsp oil, soy sauce and vegetables and stir well. Before coating the tofu with oil, brush with sauce mixture on each side.

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Bake according to perfect baked tofu directions, below.

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Once the tofu is baked, stir fry the vegetables in the 1 tbsp oil over high heat until the vegetables are tender, about 10 minutes. Add in the tofu and sauce and stir fry until the sauce is heated through. 

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Serve hot over noodles or rice, season with soy sauce and sesame oil.

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Perfect Baked Tofu

  • Freeze the tofu for at least 24 hours in the container it comes in, you want to buy extra firm kind packed in water. Skip this step if you must but it does create a chewier texture if you freeze it first.
  • Thaw the tofu in the fridge, usually will thaw overnight.
  • Drain the tofu. Wrap it in a a ton, like 10 to 12 paper towels and place something really heavy on top. I put it in a loaf pan, place a loaf pan on top and then put a brick inside the top loaf pan. If you don’t have a brick you could use rocks, heavy books or cans. Do NOT skip this step.
  • Put it in the fridge to drain for about 8 hours. The longer you drain it, the better texture it will have. I wouldn’t do less than 4 hours.
  • Unwrap from the paper towels slice in whatever way you want, I prefer cutting the block into thirds so that you have three large sheets. Or cubes if you are making stir fry. foodblog 017
  • Rub with olive oil on both sides, use oil not cooking spray. Season with whatever you want, I just use sea salt.
  • Bake at 400*. The amount of time will depend on what shape you cut it into. If you do the three slices, it takes about 20 minutes then flip over for 20 more minutes.
  • The plain method is good with with any sort of sauce. For stir fry, you can prepare it in advance and store it in the fridge.
Recipes courtesy of What I Ate Yesterday

Johnstone’s VIn Blanc Spotting:

Jen at Running with Food, from one of my favorite blogs and an avid reader of mine, made my Cheesy BBQ Chicken Braid!


I end tonight with a picture of Wilson, a super sweet pup that enjoyed watching me cook from the family room couch.

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1 Jessica Blog signature


Jen (Running with Food) said...

thanks for the shout-out, girl. you are the bomb!!

dinner looks fabulous!

Kelsey said...

I'm moving into your garage!.. Everything you make loooooks sooooo goooood!!