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
  1. 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.
  2. 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.
  3. 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.