Amber's Japan-Style Tofu Meal

"This is my own version of recipe#171417. I changed it quite a bit and enjoyed so much that I must post it, at least for myself to remember! Suppers don't get much easier (or healthier) than this :)"
 
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photo by KristinV photo by KristinV
photo by KristinV
photo by KristinV photo by KristinV
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
Ready In:
40mins
Ingredients:
18
Serves:
4
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ingredients

  • 226.79 g firm tofu, frozen and thawed (you don't have to do this, but it will help the tofu soak up more flavor)
  • MARINADE

  • 14.79 ml tamari
  • 29.58 ml rice vinegar
  • 4.92 ml fresh ginger, grated
  • 29.58 ml water
  • 29.58 ml tomato juice (I use low-sodium V8)
  • 7.39 ml vegetable oil
  • 709.77 ml quinoa (about 2/3 cup uncooked will yield this amount, use 1-1/3 cups of water)
  • 946.36 ml green beans (I had a combination, or any other steamed vegetables you like, or salad...) or 946.36 ml yellow wax beans (I had a combination, or any other steamed vegetables you like, or salad...)
  • SAUCE

  • 14.79 ml tamari
  • 14.79 ml rice vinegar
  • 4.92 ml fresh ginger, grated
  • 29.58 ml water
  • 29.58 ml tomato juice (I use low-sodium V8)
  • 4.92 ml miso, a bit generous (I use dark-colored rice, or kome, miso)
  • 4.92 ml cornstarch
  • TO SERVE (optional)

  • 1 scallion, thinly sliced
  • 29.58 ml alfalfa sprouts (or other sprouts)
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directions

  • Slice the tofu into 4 horizontal slabs. Gently press them between a tea towel to remove some of their moisture. Then slice into strips.
  • Stir together the marinade ingredients in a shallow dish. Add the tofu strips, and flip gently (a wooden utensil works well) to coat. Let marinate for 20 minutes- 1 hour.
  • Meanwhile, cook your quinoa, and let it rest, partially covered, off the heat when it's done.
  • When the quinoa is cooked, you can also start steaming the beans and preparing the tofu:

  • Whisk everything for the sauce, EXCEPT the miso, in a small saucepan.
  • Heat the oil in a frying pan over medium heat. Drain any extra marinade from the tofu strips, transfer them to the pan and fry till golden-brown. Set aside.
  • Add the reserved marinade to the pan with the sauce ingredients and place it over medium heat. Quickly bring to a boil, whisking well to remove lumps of cornstarch. After it cooks for two minutes, remove from heat and stir in the miso.
  • To serve, arrange 4 tofu strips on a bed of quinoa on each plate. Spoon sauce over top, and sprinkle with scallion and sprouts. Divvy up the beans on the side, and serve. Hope you enjoy!

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Reviews

  1. This is a realy great vegan recipe. I allowed it to marinade for 30 minutes, and I think that was enough. I never tried quinoa before, but I find that I really enjoy it.
     
  2. Another winner!!! If we had to pick a ZWT Best Chef you would have my vote :) This was a super easy dish and tasted FAB! I used the frozen tofu method because I too find it helps soaked up the marinade. I only had time to marinate for 20 minutes but this seemed sufficient. I only had white miso on hand so I used that. I used green beans but next time I will add other veggies too... Broccoli, bok choy, possibly capsicum YUM! I had a jar of grated ginger on hand and no fresh so I had to sub this and even though I'm not a big fan of jarred ginger it was still great! Next time I will make sure I use fresh and I imagine it will be even better. Thanks again. Made for ZWT 6 - Zingo (Voracious Vagabonds)
     
  3. My BF and I both enjoyed this immensely. The only thing I would suggest is to add mirin for a little bit of sweetness (or honey, etc.). My store only had red quinoa, so we used that. The only difference was that we omitted the sprouts altogether (seemed unnecessary) and used mild white miso (more than 1 teaspoon). We thought the directions seemed unnecessarily complicated too, but whatever, we managed to follow them more or less correctly. Very good for you and yummy :) Made for ZWT VI.
     
  4. Delish! I have to say that I wasn't sure we'd like it as I was making it, but we did. I used mung bean sprouts and doubled up on the tofu and sauce. Made for April 09 veg swap.
     
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RECIPE SUBMITTED BY

A teenager who loves to cook- weird or what? But yes, it's one of my passions! To me cooking is like an art form- there's always something new and exciting to try, and there are constantly more ideas running around in my head than I know what to do with. Now, to update this page- a little task I haven't done in about two years!! Much remains the same as when I joined what seems like "forever ago": I'm a vegan with many passions: music, yoga, volunteer work, healthy/tasty food (the healthy vs. the tasty seem to run in cycles, haha) - and perhaps most of all, I love the written world. My dearest happy moments are when I am reading, writing, and feeling inspired. I'm in my first year studying at Mount Allison university for a B.A., major in English. However, since this is RecipeZaar, I must note that I'm equally obsessive about food!! Six years have passed since I was twelve and sort-of accidentally converted my family to veganism. Yes, even dad and little bro now greedily dig into their tofu shepherd pie and soy ice cream (well, clearly, one AFTER the other). I'm always on the lookout for foods that will please, and maybe even be healthy for, all of us! Now that I'm in uni and living with my aunt, uncle and cousin in New Brunswick, I still try to help with the cooking a bit. My sweetie cousin, Bilious Pigeon here on Zaar, is a terrific kitchen buddy. We share a penchant for fine coffee. Thankfully, my family here has turned mostly to the vegan side and that makes university life sooo much easier! My posted recipes, those I haven't invented, might come from Vegnews magazine, another website, one of our awesome vegan cookbooks, or friends- but it's virtually guaranteed that I've modified them at least in some way, and if from a book or show, I always acknowledge the original source. After all, I'd want someone to do the same for me. Since returning to the public education system after eight years of homeschooling, I don't have quite as much time in the kitchen as I used to. But I don't let that stifle my creativity! One of my favorite activities is in the summer when I get together with another cousin ~Harriet~, who's also here on Zaar, and we cook as much as we want. Good times! One more thing about me. I'm a Zaar game addict. And proud of it, and I'd advise anyone to join who would like more reviews on their own recipes, not to mention spending time with fun people and trying recipes they might not find otherwise. Please Zmail me with any questions or just to chat. Hope you enjoy, and are inspired by, my ideas! <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap4/group06grape.jpg> <img src="http://i26.photobucket.com/albums/c105/jewelies/austmap_wattle_small-1.gif"> <img src="http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg"> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap3/group02banana.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=chefkoalas.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/chefkoalas.jpg" border="0" alt="Photobucket"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/calendar%20clips/Copyofsoybean.jpg" border="0" alt="tag"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i26.photobucket.com/albums/c105/jewelies/Correa.jpg"> <img src="http://i26.photobucket.com/albums/c105/jewelies/DSC_0020.jpg"> <img src="http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg" border="0" alt="Photobucket"> <img src="http://i26.photobucket.com/albums/c105/jewelies/tree20kangaroo2001-thumb-1.jpg"> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group01avocado.jpg>
 
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