Pantry Top Five Recipe Edition: Miso
After continuously being asked what the best health-supportive pantry staples are, I shared the top five Macrobiotic ingredients that I swear by. I decided to take a deeper dive into each of these ingredients and share simple ways to use them in recipes. We’ve covered gomasio, so next on the list is miso.
In Macrobiotic tradition, miso is considered cancer-fighting, blood cleansing, full of probiotics, and enzyme rich. It is an umami flavor bomb, and it makes a great substitute for cheesy, meaty flavor. It’s great for sauces, dips, and marinades. Take your tofu to the next level with this miso marinade.
Yields six 2-ounce portions
- ¼ cup white miso
- 3 cloves garlic, sliced
- 3 tablespoons ginger juice (1-inch knob)
- 2 tablespoons brown rice vinegar
- Juice of 1 lemon (2 tablespoons)
- ¼ cup rice syrup
- 1 cup water
- 14 ounces tofu (1 block), sliced into 6 slices (lengthwise)
- 2 cups miso marinade
- Turn broiler on high heat. Whisk together miso, garlic, ginger juice, brown rice vinegar, lemon juice, rice syrup, and water in bowl.
- Transfer mixture to 12-inch sauté pan. Place tofu slices in pan. Bring marinade to boil then reduce to low simmer.
- Simmer tofu for 10 minutes on one side, then gently flip tofu and simmer for another 10 minutes on other side. As tofu simmers, marinade should reduce considerably and become thick.
- Remove tofu from marinade. Spread any remaining marinade on top of tofu.
- Broil tofu under salamander for approximately 5-7 minutes or until it begins to caramelize.
This post was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.