So my cleanse is finally over! I am feeling a little lighter and ready for some delicious non-raw food!
On a recent trip to my local Asian market, I found some delish baked tofu and some pretty cool looking rice noodles (see my Instagram for a picture). So needless to say, I needed to make something that included both of these awesome finds.
Baked tofu has a great texture and awesome flavor. The shiitake mushrooms add a hearty flavor and really brings this dish to a new level. And of course the rice noodles and asparagus add some different textures and flavors that keep this dish interesting the entire time you eat it.
Maybe it was just because I was on a cleanse, but this dish was everything I was looking for. Full of flavor and textures. Something that really left me feeling satisfied. One of the great things about it, is it doesn’t take forever to make either. This is on my list of recipes to make again soon! I hope you feel the same way.
Miso glazed tofu with Shiitake Mushrooms and Asparagus
Based on a recipe by The Recipe Renovator
- 3 tablespoons rice vinegar
- 3 tablespoons brown rice
miso (or your favorite type)
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon
Bragg’s liquid aminos or wheat-free tamari
- 1 teaspoon
- 1 tablespoon dark (toasted) sesame oil
- 10 oz. package baked extra-firm tofu
- 1 pound uncooked
- 1 tablespoon
sunflower or grapeseed oil
- 8 oz. shiitake mushrooms
- 1 pound asparagus spears
Combine rice vinegar, sesame oil, garlic, ginger, Bragg’s, raw sugar, and sesame oil in a large bowl, stirring with a whisk.
Slice tofu lengthwise evenly into long pieces.
Fifteen minutes before you are ready to eat, cook noodles according to package directions. For these noodles, I brought a pot of water to a boil and let rice noodles soak with the heat off, for 5 minutes and drained them.
Remove the stems from the mushrooms; clean mushrooms with a damp towel if necessary. Thinly slice. Wash asparagus and trim off the tough ends. Cut into 1-inch pieces.
Heat a large skillet over medium-high heat. Add sunflower or grapeseed oil to pan; swirl to coat. Sauté mushrooms for 3-4 minutes. Add asparagus and sauté 4 more minutes or until tender. Add tofu and sauce to pan; toss to coat. Let everything heat a little. Then add this mixture to the large bowl and toss with rice noodles.