So, I am lucky enough to teach at two rural elementary schools. And I’m vegetarian. So the natural conclusion that the staff at both schools was that “our new ALT needs ALL the veggies that are grown around the school, my garden, my neighbor’s garden, etc.” I have received a truly surprising amount of produce that I have steadily been trying to figure out what to do with. Here is one use I have found for these bountiful gifts.
Recently, I have been getting more green peppers and eggplant than I never know what to do with. Almost every morning, there is a new plastic bag filled with these sitting on my desk. Then one day, I looked up from my desk out into the school yard and the clouds parted and a glorious talking cabbage came down and passed this wisdom down unto me: just throw them in a pan and see what happens. So I did.
1 block of tofu
Veggies. Whatever you have sitting in the fridge. Up to and including peppers and eggplant.
2-3 cloves of garlic
An inch or so of ginger root
1 tablespoon of red miso paste. I usually put in a bit more than this because I really like the strong flavor of miso, but it’s up to you.
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon cooking sake
A few teaspoons of turmeric powder
- Dehydrate your tofu. You can either do this by slicing it and pressing it between two towels for 30 min or so, or funnily enough, boiling it for a few minutes and then draining it actually makes it retain less moisture. Cut into cubes and put in a pan with some oil. I personally like coconut oil the best. Fry the tofu until it gets golden brown and crisp.
- Add diced onion, garlic, and ginger to the tofu. Fry until the onion starts getting translucent.
- Add your veggies. Remember that some veggies take longer to cook than others, for example, carrots take way longer to cook than broccoli.
- Mix your sauce. Throw everything in a bowl and whisk with a fork until the miso is mixed smoothly with everything else.
- Once the veggies have begun to get tender, add the sauce and turn the stove down to a simmer. Let the veggies and tofu simmer in the sauce until almost all the liquid is gone, or until the veggies have reached your desired tenderness.
- Serve over rice. Boom.
With the combination of the fermented miso, lean protein, and veggies, this recipe is super good for you!