Name: Tomato-Miso Stewed Tofu
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 cup (250 ml) vegetable broth; 3/4 cup (180 ml) strained tomatoes or tomato sauce; 2 tbsp (30 ml) soy sauce; 2 tsp cornstarch; 1 lb (450 g) firm tofu, cut into 3/4-inch (1.5 cm) cubes; 2 garlic cloves, chopped; 1 bird’s eye chili pepper, seeded and chopped; 3 tbsp (45 ml) olive oil; 1/4 tsp five-spice powder; 1 tbsp (15 ml) miso paste; 1 tbsp (15 ml) tomato paste; 2 1/2 cups (225 g) blanched snow peas, each cut into 3 pieces; 2 cups (150 g) bean sprouts; 1/3 cup (10 g) cilantro leaves

Ingredients

Sauce

1 cup (250 ml) vegetable broth
3/4 cup (180 ml) strained tomatoes or tomato sauce
2 tbsp (30 ml) soy sauce
2 tsp cornstarch

Tofu

1 lb (450 g) firm tofu, cut into 3/4-inch (1.5 cm) cubes
2 garlic cloves, chopped
1 bird’s eye chili pepper, seeded and chopped
3 tbsp (45 ml) olive oil
1/4 tsp five-spice powder
1 tbsp (15 ml) miso paste
1 tbsp (15 ml) tomato paste

Vegetables

2 1/2 cups (225 g) blanched snow peas, each cut into 3 pieces
2 cups (150 g) bean sprouts
1/3 cup (10 g) cilantro leaves

Preparation

Sauce

In a bowl, combine all the ingredients. Set aside.

Tofu

In a saucepan of salted boiling water, cook the tofu for 5 minutes. Drain well. (This step is optional, see note.)
In a large non-stick skillet over medium-high heat, brown the tofu, garlic and chili pepper in the oil. Add the five-spice powder, miso paste and tomato paste. Cook for 2 minutes. Add the sauce and bring to a boil. Continue cooking for 8 minutes or until the sauce has thickened slightly.

Vegetables

Add the snow peas, bean sprouts and cilantro. Serve with rice vermicelli.

Note from Ricardo

We found that parboiling tofu in salted boiling water greatly improves its taste and texture.

Tomato-Miso Stewed Tofu

Categories

Ingredients

Sauce

Tofu

Vegetables

Preparation

Sauce

Tofu

Vegetables

Note from Ricardo

Personal Note