On the other day when we entertained our friends, I offered Tofu with Miso Pesto as an appetiser and it was a big hit. This dish is absolutely easy to prepare. Here are two Miso Pesto recipes. Ingredients are commonly available from most supermarkets. You got to try this!
Makes
4 to 8 Servings
Ingredients
400 to 500g Firm Tofu
Oil for cooking
Walnut & Lemongrass Miso Pesto
1/3 to 1/2 cup Roasted/Toasted Walnuts
2 tablespoons Miso *dark colour type recommended
1 tablespoon Brown Sugar
2 tablespoons Mirin
1 tablespoon Lemongrass *finely chopped OR use ‘Lemongrass Paste’
Basil & Pine Nuts Miso Pesto
1/4 to 1/3 cup Roasted/Toasted Pine Nuts
2 tablespoons Miso *dark colour type recommended
1 tablespoon Brown Sugar
2 tablespoons Mirin
Handful of Fresh Basil Leaves *finely chopped
Method
- Slice Firm Tofu horizontally in half. Heat a small mount of Oil in a frying pan, and cook Tofu pieces both sides until nicely browned.
- To make Miso Pesto, roast or toast nuts and allow them cool. Using Suribachi or mortar & pestle, coarsely crush. Alternatively you can place the toasted nuts in a plastic bag and crush them using a rolling pin. Add other ingredients and mix well.
- Cut browned Tofu into smaller pieces and serve with Miso Pesto. It’s a good idea to serve with a small spoon or spreader knife.
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