Jess Faraday (jess_faraday) wrote in healthfood_porn,
Jess Faraday
jess_faraday
healthfood_porn

Miso

Someone recently posted about The Enlightened Kitchen, and once I flipped through it, I had to have it.

Problem is, I have a hard time sticking to the recipes! But here are a few of my riffs off the author's recipes that turned out really well.

(1) Miso Dip

Actually, I did stick to the recipe for this dip, only the recipe is for a salad dressing. I found it an irresistible way to down mass quantities of raw veg instead. Pictured: snow peas, daikon radish, carrots.

The dip: 6T rice vinegar, 3T red miso, 1.5 T honey (the recipe called for white sugar, but this worked out better.) Not the best recipe for people watching their sodium, but YUM.

miso_dip


(2) Fried tofu with wakame salad.

Wakame: soak 1/3 C dried wakame seaweed in cold water for 10 minutes to reconstitute. Dunk briefly in boiling water and drain. Coat in above-mentioned dressing. (The original recipe called for cucumbers and snow peas, but I didn't have any cukes.)

Fried Tofu: Drain a block of extra-firm tofu. Wrap in a clean towel and put something heavy on it (I used a carton of orange juice) and let it sit in the fridge for 1/2 an hour. (THIS, I've found is the secret to great fried tofu. It came from the book.)

Coat in a batter of flour, salt, pepper, and water. I also added a few drops of sesame and chili oils. Fry in very hot oil.

tofu_seaweed
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