Tofu & Miso in Love

I am wholly enamored by the rich umami flavor of miso, frequently featured in soups, stir fries and more complex Japanese dishes. To delve more into the world of umami flavor, I recommend this airing on umami from NPR. We mostly enjoyed miso when eating meals out until just recently, when we picked up  South River Sweet White Miso at the River Valley Market Co-op.

Award winning South River Miso is heralded as an exceptionally high quality product. Lucky us, it just so happens that it is locally produced in Conway, MA. And, as their website suggests, their miso does indeed nourish the spirit. Here is their story.

South River also makes miso with azuki bean, brown rice, barley or chickpeas. We'll surely be experimenting with the garlic red pepper miso paste in the near future. One of the many redeeming qualities of miso paste is that it lasts for an extraordinarily long time in the fridge. Seriously, you can keep an opened tub of miso in the refrigerator for two years or longer. Apparently, it's invincible.

Our tub of Sweet White Miso

We decided to make Fried Tofu with Miso Sauce over Basmati Rice. Here is our go-to recipe from Food Network for pan-fried tofu that actually tastes delicious through and through. Making a miso sauce is easy and is excellent with tofu, pan-fried noodles or as a marinade for fish. Whisk together 3 Tbsp each olive oil and miso paste, 1 Tbsp white vinegar and 3 Tbsp water for the marinade. 

 Sliced Tofu

 Blue panfrying the tofu

After panfrying the tofu, mix in miso paste and continue stir-frying on medium level heat for five minutes. Season with salt and pepper to taste. Meanwhile, stir fry basmati rice with a mix of olive and sesame oil until well-heated. Serve tofu over rice, garnished with chopped peanuts, chopped cilantro and lime wedges. Add Sriracha if you would like some heat. 

 Peanuts waiting to be pulverized

Miso Tofu over Rice