Tuesday, July 26, 2011

Apple-Miso Tofu

Apple-Miso Tofu (page 151) on a bed of baby spinach
served with Orange-Scented Broccoli (page 100) and sticky brown rice

I wasn't sure about this recipe - it sounded a little strange, but maybe good. It WAS good! Delicious, in fact!

I usually prefer a firm, chewy texture in my tofu, and this turns out more soft instead (even though I started with the extra-firm variety), since it is baked with juicy apples in a covered pan. I really didn't mind the softer texture. The flavor was so satisfying. I left the skins on my apples, 'cause they're prettier that way, and served the tofu over a generous bed of baby spinach.

One note about the recipe: the ingredient list calls for one teaspoon of sesame oil. Normally, I try to leave out any added oils in my cooking, but, well, I'm a sucker for sesame oil. It's tasty. So every once in a while, I splurge. You get five grams of fat per serving with this recipe, which isn't so bad, so I figure if I'm extra good for the rest of the day, it shouldn't be a big deal, right? The problem here is that while the sesame oil is listed in the ingredient list, it is not mentioned any where else in the recipe instructions. It's not included in the marinade ingredient list, but the "everything else" category, instead. I decided to drizzle the one teaspoon of sesame oil over the tofu after marinating and before adding the sliced apples.

This is something I would definitely make again. (I might consider cutting the amount of sesame oil in half, to cut out some of those fat grams.) I was pleasantly surprised at how good it was. How about you - has anyone else tried this?


3rd grade teacher said...

I enjoy this recipe as well. In fact, we had a couple over for dinner a few months ago who aren't vegan. They are picky eaters when it comes to fruits and vegetables as well, and they seemed to enjoy the meal. (I don't think they were just being polite!) Leaving the skin on the apples would speed up the process, but I'm not sure if I would like having the texture of the skin. You're right, it did add to the presentation.

Julie Ann said...

I can see what you mean about the texture of the skin. But for me, it was a good thing - adding a change in texture to the rest of the dish. With no skin, it would just be mush (tofu) + mush (cooked apples).

Emma said...

Oooh looks delish. You take great pics :) I'm definitely going to try this one soon. I had chickpea piccata and caulipots tonight for the 1st time. Definitely agree with your review, another winner from AFR. Can't wait for leftovers tomorrow!
Really enjoy your reviews, keep up the good work!

Amy said...

I was intrigued by this too, when I first saw the recipe, and hearing that you really enjoyed it makes me want to make it!

vegan.in.brighton said...

This was one of the first recipe's I made from the book & I loved it. In fact now that I've read this I'm going to see if I have the ingredients to make it for dinner this evening!

pickygourmet said...

I liked the flavor of this dish, but mine was far too mushy... thinking about retrying after pre-cooking the tofu for 20-30 minutes to toughen it up a little.

snenny said...

Tried this recently and it was great! I've been bringing it to work and eating it cold with haricot beans and corn .

By the by, this is a brilliant blog concept. Love both this blog and Isa Chandra's book!