Miso-Glazed Tofu with Parsnips Two Ways Recipe

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Miso-Glazed Tofu with Parsnips Two Ways
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Ingredients
14
Count
Nutrition
1688
Calories
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Ingredients:

Directions:

  1. Whisk together miso, mustard, Sriracha, sake, and 1/2 cup plus 1 tbsp. mirin in a small saucepan. Add ginger. Bring to a boil, then lower heat and simmer 6 to 8 minutes, or until sauce is just thick enough to coat a spoon. Strain through a fine-mesh strainer, pushing against solids. Let glaze cool to room temperature.
  2. Bring remaining 1 1/2 tbsp. mirin and the vinegar to a boil in a very small saucepan. Add goji berries. Return to a boil and remove from heat. Let cool, uncovered.
  3. Put rack in middle of oven, then preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  4. Cut 1 parsnip lengthwise into 8 spears. Cut remaining parsnips into 3/4-in. chunks. Transfer spears and chunks to baking sheet, season with salt and white pepper, and toss with sesame oil. Spread in a single layer, with spears cut side down. Bake parsnips 20 minutes, turning 2 or 3 times.
  5. Meanwhile, bring a medium saucepan of water to a boil. Cut tofu into 4 rectangular slabs, each about the size of a deck of cards, and put in a large, shallow bowl. Pour hot water over tofu and let soak 15 minutes. Drain on a clean dish towel or a double layer of paper towels set on a plate.
  6. Remove parsnip spears from oven when tips begin to brown; remove chunks when just fork-tender. Let chunks cool 5 minutes, then purée in a food processor with 2 tbsp. miso-mustard glaze and 1 cup hot water until smooth but able to hold a peak when spooned onto a plate (add up to 1/2 cup hot water if needed). Keep warm, covered.
  7. Put tatsoi in a large saucepan with 1/4 cup hot water and cook over low heat, covered, stirring occasionally, until wilted, 5 minutes; drain and return to pan. Stir in goji berries and some of their pickling liquid.
  8. Pour remaining miso-mustard glaze into a medium frying pan. Blot moisture from tofu with paper towels and add tofu to glaze. Bring to a simmer over medium heat and cook, spooning glaze over tofu, until glaze sticks to top of tofu and has reduced by one-half to two-thirds.
  9. Spoon parsnip purée onto plates. With a spatula, set tofu on parsnip purée. Drizzle glaze over tofu and top with tatsoi and goji berries, then add parsnip spears.
  10. *Find at Whole Foods Market, health food stores, and Asian markets.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1687.67 Kcal (7066 kJ)
Calories from fat 534.04 Kcal
% Daily Value*
Total Fat 59.34g 91%
Sodium 3640.43mg 152%
Potassium 3111.87mg 66%
Total Carbs 162.75g 54%
Sugars 39.58g 158%
Dietary Fiber 40.15g 161%
Protein 66.57g 133%
Vitamin C 131.3mg 219%
Vitamin A 6mg 200%
Iron 108.4mg 602%
Calcium 1136.4mg 114%
Amount Per 100 g
Calories 102.08 Kcal (427 kJ)
Calories from fat 32.3 Kcal
% Daily Value*
Total Fat 3.59g 91%
Sodium 220.18mg 152%
Potassium 188.22mg 66%
Total Carbs 9.84g 54%
Sugars 2.39g 158%
Dietary Fiber 2.43g 161%
Protein 4.03g 133%
Vitamin C 7.9mg 219%
Vitamin A 0.4mg 200%
Iron 6.6mg 602%
Calcium 68.7mg 114%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 37.9
    Points
  • 36
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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