I must provide a Public Service Announcement/Note to Self: even though the tofu does not seem to be getting hot under the broiler, the pan holding the tofu is getting hot. Very hot. So don't reach for the pan thinking that you can handle it without using a pot holder. If you do grab a hold of the pan you are likely to burn the crap out of three of the five fingers on your left hand. And if you are left-handed that will make everything else you want to do during the evening (including post on your blog) rather difficult.
Not to worry though, the tofu that was broiling merrily away under the broiler turned out great, as did the rest of the dish, although eating it was a little tricky. We have sort of fallen off the tofu bandwagon (not that Mike minds) but I had quite a few veggies from Friday's visit to the farmer's market and they seemed to call for tofu (especially the bok choy and shitake mushrooms). Also, we bought two different kinds of miso recently so I've been experimenting with it. Tonight, I used the darker red miso because it has a stronger flavor. The interesting thing about this type of cooking is that the sauce ingredients, when smelled or tasted separately, seem too strong, but when they are mixed together they all meld together and mellow making for a great dish.
1 block firm tofu
10 ounces fresh Chinese noodles
3 carrots
5 baby bok choy
5 shitake mushrooms
3 green onions
1 tbsp sesame oil
1 tbsp canola oil
2 tbsp dark miso
2 tbsp mirin
1 tbsp rice wine vinegar
3 tbsp teriyaki sauce
Peel and slice the carrots. Clean and slice the mushrooms. Add the carrots, mushrooms and canola oil to a large skillet over medium-high heat. Start a large pot of water boiling for the pasta. Slice the green onions into small disks and add them to the mushrooms and the carrots. While the vegetables are cooking, slice the tofu into 1 1/2 inch pieces, toss the tofu with the teriyaki sauce and spread it evenly on a cookie sheet. Put the tofu under the broiler, being careful to make sure it doesn't burn, and making sure to use a pot holder when turning the cookie sheet. Once the tofu is in the oven, mix the miso with the rice wine vinegar and the mirin, stirring the miso into the liquid until it is blended. When the vegetables have cooked for about 6 minutes add the bok choy to the vegetables and put the noodles in to cook (being sure to salt the pasta water first). When the tofu has browned and the noodles are soft, mix everything together with the vegetables and the miso sauce. Bon Appetit!
Makes 4 servings
1 Additional Thoughts:
oh boy! this one looks sooooooo good!
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