I'm always on the lookout for a tasty recipe that can be quickly thrown together with ingredients prepped in advance. After a long day, the very last thing I want to do is peel, seed, and chop a ton of veggies.
This is just one of those recipes- it doesn't sacrifice taste to save on time, and if you do the prep (of which there isn't much) beforehand, you've got a hearty and delicious meal in 20 minutes. Haven't prepped anything in advance? Never fear- still less than an hour start to finish!
Ginger-Miso Tofu with Brown Rice, Spinach, and Carrots
makes 4 servings
1 cup uncooked brown rice
2 cups vegetable stock
1 14 oz package of firm or extra firm tofu (I'm a fan of extra firm sprouted), sliced 1/2 in. thick
3 cups mixed veg (I used 12 oz spinach and 2 purple carrots, and it was DELISH, but just know that spinach doesn't lend itself to reheating)
1/4 cup white wine (a dry riesling is lovely, though mirin is more traditional)
1/4 cup white or yellow miso paste
2 tsp sesame oil
2 tbsp rice vinegar
1 1/2 tbsp minced shallots
2 tbsp fresh minced ginger
1/4 tsp salt
Prep work, which can be done in advance:
Cook the brown rice in the vegetable stock, and set aside.
Boil the carrots until JUST tender and set aside.
Whisk together the marinade ingredients until completely blended, place the tofu in a shallow dish, and pour the marinade over it, turning the pieces to coat them completely. Cover and refrigerate at least half an hour (you can also leave it overnight).
Preheat the oven to 400°F
Place the pieces of tofu on a lined (parchment or silpat) baking sheet, set the remaining marinade aside, and bake for 20 minutes, turning them over halfway through. They'll be golden brown.
After the ten minute mark on the tofu, heat up the marinade in a large skillet over medium heat. Once sizzling, simmer a minute or two, stirring. Add the brown rice and keep stirring until the rice is hot. Add the spinach and cook until wilted. Add the carrots and leave it on low heat, stirring, until the tofu is done. Serve with tofu, and, yum!