Seared Tofu With Miso Mushrooms
Ingredients
Yield: 4 servings
16 ounces super firm tofu
2 tablespoons whole wheat flour
1 tablespoon sesame oil
3 cups sliced shitake mushrooms
2 tablespoons rice vinegar
2 tablespoons miso paste
2 teaspoons minced garlic
2 teaspoons minced ginger
½ teaspoon red pepper flakes
10 ounces baby spinach
1 cup sliced green onions
1 cup cherry tomatoes, halved
Nutrition information
Serving size: ¼ of recipe
Calories: 211
Total Fat: 9 g
Saturated Fat: 1.5 g
Monounsaturated Fat: 2.7 g
Polyunsaturated Fat: 3.6 g
Sodium: 401 mg
Total Carbohydrate: 20 g
Dietary Fiber: 6.5 g
Sugars: 4.9 g
Protein: 16 g
Source: Adapted from The Blue Zones Cookbook
Instructions
1. Slice the tofu into 8 slices, coat the wet tofu with flour.
2. Heat a large nonstick saute pan over medium heat. Add ½ tablespoon oil. Sear tofu slices until golden brown, about 3 to 4 minutes per side.
3. Remove tofu from pan and set aside. In the same pan add ½ tablespoon oil and heat over medium high heat. Add mushrooms, vinegar, miso, garlic, ginger and red pepper flakes and cook about 4 minutes until mushrooms are tender.
4. Lower heat to medium low and add spinach and green onions. Cook for about 1 minute until spinach is wilted.
5. Top tofu slices with mushroom mixture and garnish with cherry tomatoes.