Miso marinated tofu with rice

I thought it was about time that I did a post about tofu! Tofu often gets a bad press, being the stereotypical food that meat eaters often like to jab vegetarians with. This is unfair, cooked properly, tofu can be delightfully crunchy, succulent and absorbs flavours well from whatever you choose to pair it with, while retaining its own mild and creamy qualities. It's a great source of protein and soya products have been shown to lower cholesterol. Try tofu today!

Recipe:

150g tofu

4 tbsps miso paste

6 tbsps sweet soya sauce

1 tbsp water

1-2 red chilis

100g sushi rice

sesame seeds to serve

First off, we marinade the tofu. Cut and rinse the tofu. You may want to press it with a little kitchen towel to get rid of excess water, but be careful not to overdo it or the resulting tofu will be hard and chewy. 

In a small bowl, mix the miso paste, soya sauce and water to a smooth paste. Spoon all over the tofu and put in a plastic box and cover. Leave for 4-6 hours or overnight for the flavours to develop. 

Next wash and cook the rice according to the instructions in my Karjalanpiirakka post. Cook on a high heat, covered for 1-2 minutes. Turn to a medium heat for 4-5 minutes and then a low heat for a further 4-5 minutes. Drain and leave to dry for a few minutes. 

 Add a little oil to a pan over a medium heat and add the tofu. Stir frequently so that it doesn't burn. Cook for about 10 minutes, then add the chilli and a little salt. Cook for a further 5 minutes or until golden. 

Spoon the rice into serving bowls and top with the tofu. Sprinkle over some sesame seeds and enjoy.