Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, grilled tofu with miso pesto. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
You won't regret it. [Photograph: Shao Z.] Chipotle and miso come from two different cooking traditions, but they make great bedfellows in this recipe for grilled tofu—first as a marinade, then as a sauce. Drying the tofu with paper towels speeds up browning on the grill. The miso paste is whisked into a little hot water to get the clumps out.
Grilled Tofu with Miso Pesto is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Grilled Tofu with Miso Pesto is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook grilled tofu with miso pesto using 14 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Grilled Tofu with Miso Pesto:
- Prepare 400-500 g Firm/Hard Tofu
- Get Oil for cooking
- Make ready <Walnut & Lemongrass Miso Pesto>
- Take 1/3-1/2 cup Roasted/Toasted Walnuts
- Make ready 2 tablespoons Miso *dark colour type recommended
- Prepare 1 tablespoon Brown Sugar
- Get 2 tablespoons Mirin
- Make ready 1 tablespoon Lemongrass *finely chopped OR use ‘Lemongrass Paste’
- Get <Basil & Pine Nuts Miso Pesto>
- Prepare 1/4-1/3 cup Roasted/Toasted Pine Nuts
- Prepare 2 tablespoons Miso *dark colour type recommended
- Get 1 tablespoon Brown Sugar
- Prepare 2 tablespoons Mirin
- Take Handful Fresh Basil Leaves *finely chopped
Serve up this Asian-inspired main dish tonight. Candice Kumai—who created this recipe—is is a guest judge on Food Network's Iron Chef America Miso-Glazed Tofu. Category: main, vegetarian, vegan, tofu, dinner. Grilled Tofu Kebobs with Mint Pesto!
Steps to make Grilled Tofu with Miso Pesto:
- Slice Firm Tofu horizontally in half. Heat a small mount of Oil in a frying pan, and cook Tofu pieces both sides until nicely browned.
- To make Miso Pesto, roast or toast nuts and allow them cool. Using Suribachi or mortar & pestle, coarsely crush. Alternatively you can place the toasted nuts in a plastic bag and crush them using a rolling pin. Add other ingredients and mix well.
- Cut browned Tofu into smaller pieces and serve with Miso Pesto. It’s a good idea to serve with a small spoon or spreader knife.
A healthy and easy main dish for summer. A number of sweet potatoes skewered, covered in miso and grilled. Community content is available under CC-BY-SA unless otherwise noted. Grilled Miso-Soy Tofu with Edamame and Cucumber Green Salad. Brush or spoon sauce over tofu slices, reserving a little to finish the dish.
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