Hello lovely readers,
Al here, ready to take you on another culinary adventure! Today, we’re diving into the delightful world of Japanese cuisine with a dish that’s both comforting and packed with umami. As you might know, I absolutely love experimenting with different flavors and cooking techniques in my kitchen. There’s something so satisfying about creating a dish that’s not only delicious but also visually stunning.
This week, I wanted to challenge myself and create something that balances simplicity with bold flavors. Enter: Miso-Glazed Tofu with Sesame Spinach and Sticky Rice. Whether you’re a tofu aficionado or a newcomer to this versatile ingredient, this recipe is sure to impress.
### Why Miso-Glazed Tofu?
Tofu often gets a bad rap for being bland, but when done right, it’s an absolute game-changer! The secret lies in its ability to absorb whatever marinade you throw at it, and in this case, our miso glaze is the perfect companion. The combination of white miso paste, mirin, soy sauce, rice vinegar, and a touch of maple syrup creates a tasty, slightly sweet, and savory glaze that caramelizes beautifully in the oven.
### Cooking Method & Tips
The key to perfect tofu starts with properly draining and drying it. This step allows it to soak up all the delicious marinade we’re about to slather on. Baking it in the oven not only makes the tofu golden and slightly crispy but also ensures a healthier alternative to frying.
While the tofu is baking, let’s not forget the stunning sides! The sesame spinach is a simple yet flavorful addition, giving a nutty contrast to the rich miso glaze. And what’s a Japanese-inspired meal without some perfectly cooked sticky rice? It’s a staple that ties the whole dish together.
### Personal Touch
I fondly remember my first taste of miso-glazed tofu while dining at a quaint little Japanese restaurant tucked away in the streets of London. It was a chilly evening, and the warmth of the miso and tofu was exactly what I needed. That’s the beauty of cooking at home; we can recreate those cherished moments and share them with our loved ones.
So, without further ado, let’s dive into this delightful recipe!
### Ingredients
– 400g firm tofu, cubed
– 3 tbsp white miso paste
– 2 tbsp mirin
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tbsp maple syrup
– 2 tbsp sesame oil
– 500g fresh spinach
– 2 garlic cloves, minced
– 1 tbsp sesame seeds
– 200g sticky rice
– 400ml water
– 1 spring onion, finely sliced (for garnish)
### Method
1. Preheat oven to 200°C (392°F).
2. Drain the tofu and pat dry with paper towels. Cut into 1-inch cubes and set aside.
3. In a bowl, mix the miso paste, mirin, soy sauce, rice vinegar, and maple syrup until smooth.
4. Place the tofu cubes on a baking tray lined with parchment paper. Brush the miso glaze generously over each tofu piece.
5. Bake in the preheated oven for 20 minutes, turning once halfway through, until the tofu is golden and slightly crispy.
6. While the tofu is baking, rinse the sticky rice under cold water until the water runs clear. Combine the rice and water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit for another 10 minutes with the lid on.
7. Heat 1 tablespoon of sesame oil in a large pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
8. Add the fresh spinach to the pan and sauté for 3-4 minutes until wilted. Sprinkle with sesame seeds and remove from heat.
9. In a small pan, heat the remaining 1 tablespoon of sesame oil over medium heat. Lightly toast the sesame seeds for 1-2 minutes until golden.
10. To serve, divide the sticky rice between bowls. Top with the miso-glazed tofu and sesame spinach. Garnish with finely sliced spring onion and toasted sesame seeds. Enjoy immediately.
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I hope you enjoy making and savoring this dish as much as I did! Don’t forget to share your creations on social media and tag me so I can see your fantastic takes on this flavorful wonder.
Until next time, happy cooking!
Cheers,
Al
Ingredients
– 400g firm tofu, cubed
– 3 tbsp white miso paste
– 2 tbsp mirin
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tbsp maple syrup
– 2 tbsp sesame oil
– 500g fresh spinach
– 2 garlic cloves, minced
– 1 tbsp sesame seeds
– 200g sticky rice
– 400ml water
– 1 spring onion, finely sliced (for garnish)
Method
1. Preheat oven to 200°C (392°F).
2. Drain the tofu and pat dry with paper towels. Cut into 1-inch cubes and set aside.
3. In a bowl, mix the miso paste, mirin, soy sauce, rice vinegar, and maple syrup until smooth.
4. Place the tofu cubes on a baking tray lined with parchment paper. Brush the miso glaze generously over each tofu piece.
5. Bake in the preheated oven for 20 minutes, turning once halfway through, until the tofu is golden and slightly crispy.
6. While the tofu is baking, rinse the sticky rice under cold water until the water runs clear. Combine the rice and water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit for another 10 minutes with the lid on.
7. Heat 1 tablespoon of sesame oil in a large pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
8. Add the fresh spinach to the pan and sauté for 3-4 minutes until wilted. Sprinkle with sesame seeds and remove from heat.
9. In a small pan, heat the remaining 1 tablespoon of sesame oil over medium heat. Lightly toast the sesame seeds for 1-2 minutes until golden.
10. To serve, divide the sticky rice between bowls. Top with the miso-glazed tofu and sesame spinach. Garnish with finely sliced spring onion and toasted sesame seeds. Enjoy immediately.
