That, my friends, is glorious. And vegetarian. I think it might even be… vegan! Did you ever think you’d hear me say those words? Yeah, me neither.
Maybe you remember a long time ago, I went on a Walking Feast and mentioned something we ate entitled “Miso Tofu.” I stated I intended to recreate it at home, and I finally did.
Boy, did I.
I mean really it’s been percolating in my head for so long, that when I finally went to make it, I did it without even thinking about it. It was so easy. So, so, so easy. And delicious.
Served with plain white rice, a perfect meal.
But you know that’s not how I roll…
Of course I had to serve it with some simple veggies too. Perfect easy weeknight meal. Mmm.
For the veggies, I just had bean sprouts and sauteed kale/beet greens.
To make the miso tofu, you need:
seasoned rice vinegar
1/2 block silken tofu (you can use firm, too, if you like, which I think I will next time)
Mix the first three ingredients thoroughly. Should become a little thinner than a paste but not watery. Spoon some over block of tofu (cold). Serve with hot white rice. Serving suggestion: also serve with some veggies.
Mmmmmmmm, so damn good and healthy.