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sweet miso tofu & salad with sesame dressing

This recipe was inspired by vegan yumyum’s smokey miso tofu, I omitted the liquid smoke, because I don’t have any. I could have use smoked paprika, but I’m afraid it will ruin the whole batch of the delicate miso sauce. I also use white miso instead of red, I found red miso taste too strong, although it’s good for soup, but not so much for sauces and dressings. By the way,does anyone knows where to get liquid smoke in Melbourne?

On the side, we had green salad (cucumber, tomato, blanched broccoli) tossed with sesame dressing and dry roasted sesame seeds.

  • tofu with sweet miso sauce :
  • half block of tofu (300g)
  • mix together :
  • 2 tbsp white miso
  • 2 tbsp mirin / white vinegar
  • 2 tbsp sugar
  • 1 tsp sesame oil
  • 1 tbsp hot water

preheat the oven 180C and sliced tofu 1/2 cm thick (I got 10 thin slices out of 300 g), arrange on baking tray lined with tin foil or silicone baking mat (I should get one of those)

brush both sides of tofu with miso, let it sit for 10 minutes

brush top sides, bake for 30 min, the sauce should appear darker and dry, and the tofu slices darkened around the edges.

sesame dressing (for the salad) :

  • 1 tbsp sesame seeds, dry roasted
  • 1 tbsp sesame oil
  • 2 tbsp mirin
  • 1-2 tbsp soy sauce (depends on the type of soy sauce you have, some are saltier than others)
  • 1 tsp sugar

for drinks, soda milk :

….and this is our current favourite summer drink, milk soda. 1tbsp condensed milk topped with soda water and ice cubes. Creamy and fizzy!

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sweet potato dumplings

(recipe taken from epicurious, with a little changes here and there)

ingredients :

500 mg sweet potato

1 shallot / half onion

2 cloves garlic

1/2 red chilli, chopped

12 wonton wrappers

1 packet soba noodles, cooked accordingly, then refrigerated

3 tbsp miso

1 tbsp mirin

1 tsp grated ginger

1 bunch bok choy

spring onion, sliced

1/2 block tofu

 

  • peeled and diced sweet potatoes (2×2 cm), microwave 1.5 min (repeat 3 – 4 times, or until sweet potatoes soft,and then mashed the potatoes
  • heat oil in frying pan, add shallot / onion, stir fry until fragrant, add garlic, and chopped red chilli, cook for another 1 – 2 min
  • stir garlic & onion mixture into mashed sweet potato
  • dilute miso paste in small bowl with a little bit of water, add mirin and soy sauce
  • lay wonton wrapper on palm of hand (left, if you are right handed), fill with 1 tbsp sweet potato mixture, gather the edges to form a tiny bowl
  • otherwise, you can just put less filling, wet edges of the skin with water and close the edges of the wrappers, this way it is less likely to fall apart in boiling water
  • cook dumplings in boiling water until the skin translucent, dont overcrowd the pot, better to cook in batches
  • drain dumplings, and transfer to plates
  • using the same pot, cook tofu and  bok choy for 30 sec – 1 min, take the pot off from the heat
  • stir in miso that has been diluted
  • arrange soba noodle in the bowl, top with the soup and the dumplings, sprinkle with spring onion