Amber’s Japan-Style Tofu Meal Japanese cooking recipe

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Ingredients
1/2 lb firm tofu, frozen and thawed (you don’t have to do this, but it will help the tofu soak up more flavor)
1 tablespoon tamari
2 tablespoons rice vinegar
1 teaspoon fresh ginger, grated
2 tablespoons water
2 tablespoons tomato juice (I use low-sodium V8)
1/2 tablespoon vegetable oil
1 teaspoon cornstarch
1 scallion, thinly sliced
2 tablespoons alfalfa sprouts or other mixed sprouts
3 cups quinoa (about 2/3 cup uncooked will yield this amount, use 1-1/3 cups of water)
4 cups green beans or yellow wax beans (I had a combination, or any other steamed vegetables you like, or salad…)
For the sauce
1 tablespoon tamari
1 tablespoon rice vinegar
1 teaspoon fresh ginger, grated
2 tablespoons water
2 tablespoons tomato juice (I use low-sodium V8)
1 teaspoon miso, a bit generous (I use dark-colored rice, or kome, miso)

Directions
1Slice the tofu into 4 horizontal slabs. Gently press them between a tea towel to remove some of their moisture.
2Stack them up again, and slice down to make each slab into four long thin strips.
3Measure the next five ingredients together in a shallow dish, stir, and add the tofu strips. Flip gently with a wooden utensil to coat them all in marinade.
4Let sit in the fridge at least 20 minutes- an hour is even better. Toss them around once during marinating time.
5Meanwhile, cook your quinoa according to package directions (no need to add salt or other seasonings here. But, whatever floats your boat 🙂 ).
6Place the beans in a steamer dish in a pot so they’re ready. When you start them depends on whether you have fresh or frozen beans, and how well you like them cooked! If frozen, they’ll probably be about ten minutes or so, and you can turn them on when you prepare to do the tofu –.
7Which you’re about to do! Put the oil in a frying pan and heat it on medium.
8While it heats, whisk everything for the sauce, EXCEPT the miso, in a small saucepan. Don’t heat it yet.
9When oil is warmed up, transfer the tofu strips to the pan. Reserve the marinade. Turn down the heat a little if necessary, as you brown them on two, three or all sides.
10When the tofu is golden brown to your satisfaction, remove the frying pan from heat and set aside.
11Put the small saucepan on that burner (over medium again if you had turned it down). Add the reserved marinade and quickly bring to a boil. Whisk well to be sure there are no lumps of cornstarch, and scoop them out if there are any. After two minutes, turn off the heat and rapidly whisk in the miso.
12To serve, arrange 4 tofu strips on a bed of quinoa on each plate. Spoon 1-2 Tbsp of sauce over the quinoa. Sprinkle with scallion and sprouts, and add a helping of beans on the side. If desired and if there’s extra sauce, you can try some on the beans.
13And — bon appetit!

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