Miso Vegetables and Tofu

Recipe adapted from Heidi Swanson 

This is a great recipe to keep on file because you can really use any seasonal veggies that you have on hand.   The original recipe suggests asparagus and broccoli, or green beans and cauliflower. We've used watermelon radish, bok choi, and peppers. Just pay attention to cooking time based on how firm the vegetable is.

—Jenna Muller

6 oz. miso (equal parts red and white miso, or awase miso)
1/4 cup sake
1/2 cup mirin
3 tablespoons cane sugar
red pepper flakes
4 cups bite sized vegetables
12 oz. baked or grilled firm tofu, cut into bite sized pieces. 

Start with the dressing.  Combine the miso, sake, mirin, and sugar in a small saucepan.  Simmer gently for about 20 minutes, or until it thickens a bit.  Toward the end, stir in the red pepper flakes, adding to taste. Remove from the heat and allow to cool.  In the meantime, bring a pot of water to a boil, and add your vegetables, starting with the winter squash and watermelon radish, if using (the things that take longer to cook). When they are soft enough (but not mushy), remove them, and add the bok choy and peppers, cooking only very briefly (a minute or so). Drain and rinse under cold water to stop the cooking.  

In a large serving bowl, toss the vegetables gently with 1/3 cup of the miso dressing. Add the tofu and toss again.  Taste and add a bit more dressing if needed.