Wednesday, May 4, 2011

Green Beans in a Tofu and Miso Sauce

This dish is based on a recipe for shiraae sauce. Our family loves to have green beans with goma miso sauce (pictured below) which is just miso and toasted and milled sesame seeds, so I thought I'd mix in tofu with the miso and sesame seeds as they do for shiraae sauce. Shiraae is typacally sweeter and is often flavored with umeboshi (salted plums) but this version is a quick and easy version using ingredients that can be found at your local grocery story or health food store.

Shiraae - Vegetables in tofu flavored with miso

1 block firm or extra firm tofu

3 tablespoons/45ml toasted white sesame seeds, milled in a coffee grinder

1 tablespoon/15ml aka or shiro miso (any miso will do)

1 tsp/5ml mirin

1 tsp/5ml wheat free tamari

3 cups frozen single or mixed vegetable (green beans are pictured above)

If you are unable to find toasted sesame seeds (usually in the Asian isle) place sesame seeds in a dry saute pan and toast over very low heat until toasted. Be careful, they will jump out of the pan if it is too hot.

Boil the vegetables in salted water according to package directions (ex. 5-7 minutes for beans). When the vegetables are tender, drain and rinse in cold water or place in an ice bath to stop the cooking process. Set aside.

Blend together the remaining ingredients in a blender or food processor until smooth. Add water if it is too thick and adjust miso amount if needed, but it will be a little on the salty side at this point.

Mix in vegetables, refrigerating any leftover tofu mixture. Makes 4 side dish servings.

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