Wednesday, April 21, 2010

Orange-Miso-Glazed Tofu and Edamame

WOW this is a lot of soy. Tofu, miso, AND edamame, all in one dish. Protein, for sure! The tofu was big, thick slabs that were mushy and not the baked texture we usually prefer. Shoot, I didn't even like it all that much (though the edamame topping is delicious). I would like to saute or bake the tofu for longer prior to glazing and broiling it to give it a nicer, crispier texture. I probably wouldn't make this again.

FYI, I just renewed my Shape magazine subscription for another 2 years for $7. I don't think I've ever paid more than that for a subscription in all the years I've been getting it. Hah!


Orange-Miso-Glazed Tofu and Edamame
Shape magazine, September 2009

1/4 cup freshly squeezed orange juice
1 tablespoon light miso
1 tablespoon canola oil
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
2 cups frozen shelled edamame
5 scallions, thinly sliced
Salt and freshly ground black pepper
1 14-ounce package light firm tofu, patted dry and cut into 8 slices
Cooking spray
2 tablespoons chopped fresh cilantro

Preheat broiler to high. Whisk together orange juice and miso in a small bowl and set aside.

Heat oil in a large skillet over medium-high heat. Mix in red and yellow peppers and cook for about 5 minutes or until tender. Add edamame and cook for 2 minutes more, then stir in scallions and 1 1/2 tablespoons of the miso mixture. Toss well and cook for 1 minute more or until scallions are tender. Season with salt and pepper to taste; set aside.

Place tofu on a baking sheet coated with cooking spray. Brush tops with the miso mixture. Place in the broiler 12 to 14 inches from heat and cook for 1 to 2 minutes or until lightly browned. Flip tofu, brush with the remaining miso mixture, and broil for 1 to 2 minutes more. Spoon edamame and pepper mixture on top, sprinkle with cilantro, and serve.

Yield: 4 servings

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