Saturday, September 17, 2011

Cherry Tomatoes, Wilted Spinach and Fried Tofu with Miso Dressing

I love fresh and cooked things together. This recipe has nice texture contrast with crispy tofu, fresh tomatoes, wilted spinach and a nice creamy miso dressing. It is something I make myself for lunch and can be finished in less than ten minutes. 

I buy miso paste at Uwajimaya, a local Asian Grocery Store. It is a fun place to shop with a huge produce section offering an amazing variety of vegetables. Miso dressing is a great alternative to keep things different if you eat a lot of salads.

Cherry Tomatoes, Wilted Spinach and Fried Tofu with Miso Dressing
Serves 1

~5 oz firm tofu cut into 1/3 inch thick slices
3/4 cup washed, halved cherry tomatoes
2 cups baby spinach, washed

2 T olive oil, split
2 T rice vinegar
1 T miso paste
1 tsp tamari
1/4 tsp sesame oil
salt and pepper

Put 1 T of the olive oil in a small bowl. Whisk in the rice vinegar, miso paste, tamari and sesame oil.

In a frying pan, heat the remaining 1 T of olive oil until it is almost smoking. Lay the slices of tofu down, sprinkle some salt and pepper on them and leave untouched until they are golden brown. Flip over and cook until golden brown on the other side. Remove from the pan. Add the spinach to the pan and cook, stirring, until the spinach is wilted. Sprinkle with salt and pepper. Remove from the pan and mix with the cherry tomatoes.

Dribble the dressing over the spinach, tomatoes and tofu.

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