Miso-Soy Tofu with Jap-Chae (Sweet Potato Glass Noodles)
TOFU INGREDIENTS
1 package of extra-firm tofu, pressed (pressing instructions here)
2 tablespoons soy sauce
1 large clove of garlic, minced (or sub 1 teaspoon garlic powder)
1 inch knob of ginger, grated on a microplane (or sub heaping 1/4 teaspoon ginger powder)
1 scallion, chopped
1 tablespoon maple syrup
2 tablespoons white miso
2 tablespoon rice vinegar or lime juice
1 teaspoon chili pasta
1.5 tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon arrowroot powder
TOFU METHOD
Preheat oven to 400 degrees F convection or 425 degrees F regular.
Once tofu is pressed, cut into cubes and place to the side.
In a large bowl, combine soy sauce, garlic, ginger, scallion, maple syrup, miso, rice vinegar, chili pasta, olive oil, sesame oil, and arrowroot. Add tofu to the marinade and gently toss using your hands. Marinate for at least 30 minutes (optional).
Spread out the tofu on a parchment-lined baking sheet and bake in the oven until golden brown.
Serve tofu with forbidden rice, steamed vegetables, and a purple cabbage slaw and drizzle with the green chutney. Enjoy!
JAP CHAE INGREDIENTS
jap-chae (Korean sweet potato glass noodles - I use this brand)
olive oil
1/2 large red onion, thinly sliced
2 large cloves of garlic, minced
1 inch knob of ginger, minced
1/2 fresno chili, minced (or use red chili flakes)
broccoli florets
asparagus, cut into bite-size pieces
spinach
soy sauce
coconut aminos
mirin
sesame oil
lime
cilantro
salt and pepper
JAP CHAE METHOD
Bring a pot of water to a boil. cook noodles for 5-6 minutes or until cooked through. Add broccoli and asparagus into the boiling water and cook for 2-3 minutes or until veg is al-dente. Drain.
Place the same pot on the stove and add olive oil. Let it heat up for a minute and then add onion. Sauté until onion is translucent and golden.
Add in garlic, chili, and ginger and sauté for a few more minutes.
Add in the noodles, broccoli, asparagus, and spinach. Give it a toss.
Season with lots of soy sauce, coconut aminos, mirin, sesame oil, and lime. Taste and see if it needs salt and pepper and more of any other condiments.
Add in lots of chopped cilantro and mix well. Enjoy!
