Tofu Steak with Miso and Ginger*

tofu-steak-with-miso-and-ginger

Tofu Steak with Miso and Ginger*

Yield 2-3 Servings

This ginger-rich recipe turns ordinary tofu steaks from uninspiring into something you will crave.

Ingredients

  • 1-14 oz block extra firm tofu
  • 1 tbsp Miso Master Organic Chickpea Miso  
  • 6 tbsp warm water
  • 3 tbsp finely grated ginger
  • 1-2 tbsp vegetable oil
  • 1 tsp sesame seeds
  • 1/2 tbsp scallions, sliced thinly

Instructions

  1. Drain and rinse tofu. Cut into 6 slices. Place tofu slices between clean kitchen towels (or paper towels) on a dish or cutting board. Gently press to remove excess water.
  2. In a small bowl, mix together miso, water, and ginger.
  3. Heat a little vegetable oil in a skillet. Fry tofu until golden on both sides. Reduce heat to low.
  4. Pour miso mixture over and between tofu slices and cook until sizzling.
  5. Just before serving, garnish with scallions and sesame seeds.

Notes

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Lemon-Mustard Broiled Flounder

 

Lemon Mustard Broiled Flounder

 

 

Lemon-Mustard Broiled Flounder

Yield 4 servings

Ingredients

Instructions

  1. Preheat broiler, lightly oil baking sheet and set aside.
  2. Combine first 5 ingredients in a small bowl.
  3. Rinse flounder and pat dry. Arrange fillets on baking sheet and spoon half of the sauce evenly over the tops.
  4. Broil for 3-4 minutes, or until fish is opaque and can be easily flaked. Do not turn.
  5. Place fish on a serving platter, spoon remaining sauce over filets, and garnish with lemon wedges.

Courses Main Dish

 

 

 

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Miso-Marinated Salmon Fillets*

miso-marinated-salmon-filets

Miso-Marinated Salmon Fillets*

Yield 4 Servings

Miso is one of the best ways to flavor salmon, adding complexity and sweetness.

Ingredients

Instructions

  1. Whisk miso, sugar, sake, and mirin together in medium bowl until sugar and miso are dissolved. Dip each fillet into mixture to coat evenly on all flesh sides- not skin side. Place fillets skin side down in baking dish and pour remaining miso mixture over them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.
  2. Adjust oven rack 8 inches from broiler element and pre-heat. Place wire rack in rimmed baking sheet and cover with aluminium foil. Using your fingers, scrape miso mixture from fillets. Do not rinse. Place fillets skin side down on foil, leaving 1 inch between fillets.
  3. Broil salmon until deeply browned and centers of fillets register 125 degrees, or 8-12 minutes, rotating sheet halfway through cooking and shielding edges of fillets with foil if necessary. Transfer to platter and garnish with lemon wedges.

Notes

*Adapted from Cooks Illustrated, Dec. 2015

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BBQ Miso Chicken

 

BBQ Miso Chicken

Yield 6 Servings

 

 

Ingredients

Instructions

  1. In a large bowl, combine the miso paste, beer, soy sauce, sugar, sesame oil, and cayenne pepper. Stir until the miso and sugar are completely dissolved. Set aside 1/2 cup of the sauce for basting during grilling. Submerge the chicken in the remaining marinade, cover bowl, and refrigerate for at least 2 hours.
  2. Preheat grill for medium-high heat.
  3. Lightly oil the grill grate. Remove the chicken from the marinade, and discard marinade. Grill chicken for 6 to 8 minutes per side, basting during the last few minutes with the reserved sauce. The chicken is done when it's juices run clear.

Notes

Courses Main Dish

1 2 3 4