Vegan MiSOgod Spicy Miso Mapo Tofu
2 Tablespoons Olive Oil
1 Tablespoon Toasted Sesame Oil
3 Cloves Garlic, Minced
1 Inch Fresh Ginger, Peeled and Minced
1 Fresh Red Chili, Thinly Sliced, or 1 Teaspoon Crushed Red Pepper Flakes
8 Ounces Cremini or Button Mushrooms, Minced
1/3 Cup MiSOgood Spicy Miso
1 Tablespoon Soy Sauce
1 Tablespoon Granulated Sugar
1/2 Cup Water
2 Teaspoons Cornstarch
1 Pound Soft or Silken Tofu, Cut into 1-Inch Cubes
To Serve:
2 - 3 Cups Cooked White Rice
2 - 3 Scallions, Thinly Sliced
Place the olive oil and sesame oil in a large saucepan and set over medium heat. Swirl gently to coat the bottom. Once shimmering, add the garlic, ginger, and chili, sauteing for 1 - 2 minutes until aromatic. Add the mushrooms and stir thoroughly, making sure there's nothing sticking to the bottom. Cook for 5 - 7 minutes, stirring frequently, until the mushrooms have soften.
In a separate container, whisk together the miso, soy sauce, sugar, water and cornstarch. Once the mixture is completely smooth, pour it in and mix throughout to incorporate. Let simmer gently for about 2 minutes, until the liquid has thickened.
Gently add the tofu, folding the mixture rather than stirring to prevent the cubes from getting smashed. Cook for 2 - 3 minutes longer, until the tofu has absorbed some of the flavorful sauce and is hot all the way through.
Serve immediately over cooked rice. Top with scallions, to taste.
Makes 3 - 4 Servings
Notes: For a sugar-free version, substitute a few drops of liquid stevia extract for the granulated sugar. Add to taste, since some formulas are more concentrated than others.
1 Tablespoon Toasted Sesame Oil
3 Cloves Garlic, Minced
1 Inch Fresh Ginger, Peeled and Minced
1 Fresh Red Chili, Thinly Sliced, or 1 Teaspoon Crushed Red Pepper Flakes
8 Ounces Cremini or Button Mushrooms, Minced
1/3 Cup MiSOgood Spicy Miso
1 Tablespoon Soy Sauce
1 Tablespoon Granulated Sugar
1/2 Cup Water
2 Teaspoons Cornstarch
1 Pound Soft or Silken Tofu, Cut into 1-Inch Cubes
To Serve:
2 - 3 Cups Cooked White Rice
2 - 3 Scallions, Thinly Sliced
Place the olive oil and sesame oil in a large saucepan and set over medium heat. Swirl gently to coat the bottom. Once shimmering, add the garlic, ginger, and chili, sauteing for 1 - 2 minutes until aromatic. Add the mushrooms and stir thoroughly, making sure there's nothing sticking to the bottom. Cook for 5 - 7 minutes, stirring frequently, until the mushrooms have soften.
In a separate container, whisk together the miso, soy sauce, sugar, water and cornstarch. Once the mixture is completely smooth, pour it in and mix throughout to incorporate. Let simmer gently for about 2 minutes, until the liquid has thickened.
Gently add the tofu, folding the mixture rather than stirring to prevent the cubes from getting smashed. Cook for 2 - 3 minutes longer, until the tofu has absorbed some of the flavorful sauce and is hot all the way through.
Serve immediately over cooked rice. Top with scallions, to taste.
Makes 3 - 4 Servings
Notes: For a sugar-free version, substitute a few drops of liquid stevia extract for the granulated sugar. Add to taste, since some formulas are more concentrated than others.