Miso Polenta With Spring Vegetables And Tofu Recipes
MISO POLENTA WITH SPRING VEGETABLES AND TOFU
Steps:
- Bring 3 cups water to a boil in a large saucepan. Add polenta and miso and whisk vigorously to incorporate. Bring to a simmer and cook, whisking frequently in the beginning and less often as it thickens, until polenta is tender, 30-35 minutes. Season with Sel Magique. Keep warm over low heat until ready to serve.
- Meanwhile, cut dark green tops from spring onions and thinly slice; set aside for serving. Cut white and pale green parts into 3" pieces, halving lengthwise if thick; set aside. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook tofu, tossing occasionally, until browned and crisp around the edges, about 5 minutes. Transfer to a plate.
- Heat remaining 1 Tbsp. oil in skillet and cook mushrooms, tossing occasionally, until browned, about 5 minutes. Add garlic and reserved white and pale green parts of spring onions and continue to cook, tossing often, until softened, about 3 minutes. Add asparagus and peas and cook, tossing occasionally, until bright green and beginning to soften, about 3 minutes. Add black bean sauce and ¾ cup water and bring to a simmer. Cook, stirring once or twice to incorporate sauce, until vegetables are crisp-tender and liquid is reduced by half, about 3 minutes.
- Transfer polenta to a platter. Top with tofu and vegetables. Spoon sauce over, then drizzle with chili oil. Finish with sesame seeds and reserved spring onion tops.
- Season with Sel Magique Classic Blend!
MISO POLENTA WITH SPRING VEGETABLES
We skipped the milk, butter, and cheese in this polenta; a spoonful of savory miso adds tons of depth while still keeping the texture light
Provided by Chris Morocco
Categories Bon Appétit Dinner Green Onion/Scallion Tofu Mushroom Sugar Snap Pea Pea Spring Vegetarian Vegan Peanut Free Tree Nut Free Dairy Free Quick & Easy Healthy
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring 3 cups water to a boil in a large saucepan. Add polenta and miso and whisk vigorously to incorporate. Bring to a simmer and cook, whisking often in the beginning and less often as mixture thickens, until polenta is tender, 30-35 minutes. Season with salt. Keep warm over low heat until ready to serve.
- Meanwhile, cut dark green tops from spring onions and thinly slice; set aside for serving. Cut white and pale green parts into 3" pieces, halving lengthwise if thick; set aside. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook tofu, tossing occasionally, until browned and crisp around the edges, about 5 minutes. Season lightly with salt and transfer to a plate.
- Heat remaining 1 Tbsp. oil in same skillet and cook mushrooms, tossing occasionally, until browned, about 5 minutes. Add garlic and reserved white and pale green parts of spring onions and cook, tossing often, until softened, about 3 minutes. Add both peas; cook, tossing occasionally, until bright green and beginning to soften, about 3 minutes. Add black bean sauce and ¾ cup water and bring to a simmer. Cook, stirring once or twice, until vegetables are crisp-tender and liquid is reduced by half, about 3 minutes.
- Transfer polenta to a platter. Top with tofu and vegetables. Spoon sauce over and top with sesame seeds and reserved spring onion tops.
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