Miso Soup 101

1 medium onion, sliced in half moons
1 cup chopped komatsuna, bok choy, kale, collards, or other greens
1 carrot cut into thin rounds
1 three-inch piece wakame sea vegetable for additional flavor and trace minerals (optional)
1 cup tofu, cubed (optional) (try Vermont Soy in the farm shop)
1 quart water
3-4 tablespoons of light or dark miso (pick one from the farm shop!)
Chopped scallion or parsley for garnish

 Place water, carrot, onion, and wakame in 2-quart saucepan and bring to boil over high flame. Reduce flame to medium and simmer for 10 minutes with lid on. Add greens and tofu and simmer with lid off until tender. In a small bowl blend miso with 3-4 tablespoons of liquid from pot. Reduce flame to low, add diluted miso, and simmer briefly. Garnish and serve.

Recipe from South River Miso.

Napa Cabbage and Tofu Salad

1 (16-ounce) block extra firm tofu (try Vermont Soy from the farm shop)
Zest of 1 orange
1/4 cup orange juice
1/4 cup rice vinegar
2 teaspoons sesame oil
1 teaspoon hot chili oil
1/2 teaspoon soy sauce
1 teaspoon sugar
1-inch piece fresh or frozen ginger, grated
1 garlic clove, crushed
6 cups thinly sliced Napa cabbage
1 cup julienned Asian pear, tossed with juice of 1/2 lemon
1 cup julienned French breakfast radishes
1/4 cup sliced or slivered almonds, toasted
1 tablespoon seeds, toasted

 Rinse and drain tofu. Cut tofu into 1/2-inch thick slices and place between clean kitchen towels (or paper towels). Place a heavy object such as a skillet or cutting board on top to press out excess liquid. Let sit 15 minutes.

Meanwhile, make the dressing: In a bowl, whisk together the orange zest, orange juice, rice vinegar, sesame oil, hot chili oil, soy sauce, sugar, ginger, and garlic. Cut tofu into 1/2-inch cubes, place in a shallow dish, and cover with half of the dressing. Let marinate for 15 minutes.

Preheat oven to 350°F. Lightly oil a baking sheet and spread the tofu cubes evenly on the sheet. Bake tofu for 15 minutes and flip over. Continue baking for about 10-15 minutes until tofu is toasted and chewy. Remove from oven and let cool.

Toss Napa cabbage, pear, radish, and tofu with the remaining dressing and sprinkle almonds and sesame seeds on top.

Recipe by Emily Ho, thekitchn.com

Tofu with Thai Curry Sauce

I love this recipe, originally from The Eating Well Diabetes Cookbook (2005). I use it with pretty much any vegetables and it never fails me. I add carrots or sweet potatoes, when available. Colored peppers do add a lot of pizazz though, so I usually wait until pepper season. 

Sauce:

1 cup coconut milk

2 - 4 T fresh, chopped cilantro

1 tsp red curry paste

1/2 tsp brown sugar or maple syrup

1/2 tsp salt, or to taste

Tofu and Veggies:

14 ounces firm or extra firm tofu

2 tsp olive oil

4 cups greens (kale, chard, spinach, tatsoi, arugula, etc)

1 red, yellow or orange bell pepper, if available

Directions:

Mix sauce ingredients, except cilantro, together in a bowl. 

Drain tofu and pat dry. Cut into 1/2 inch slabs and coarsely pull into pieces. Heat oil on high and toss tofu in until edges are browning. Add sauce ingredients and stir. Add veggies and cook until just soft. If I am adding carrots or sweet potatoes, I add them first and cook for 5 minutes before adding the greens. I add peppers last, as I like them lightly cooked. Throw cilantro on top. Serve with a wedge of lime over rice.