Tomato-Miso Stewed Tofu
Preparation
20 MIN
Cooking
20 MIN
Servings
4

Tomato-Miso Stewed Tofu

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

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

Tofu

  1. In a saucepan of salted boiling water, cook the tofu for 5 minutes. Drain well. (This step is optional, see note.)
  2. 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

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

Note

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