Welcome back everyone to another installation of Anime Recipes. Today, we are tackling how to cook food just like they do that NoitaminA dictionary anime Fune wo Amu. This actually appeared in episode three and miso tofu is a bit of a unique and versatile dish. It can be served as a snack as well as it can be served as a side dish to meals.
When it accompanies meals, it often can serve as a major part of the meal or as a dish to be shared with everyone. That is one of the joys of Japanese cooking is that there is always variety. Rarely will the meal only be one thing such as pizza, pasta, etc. Miso Tofu, or as it is better known as Miso fermented tofu is light, refreshing, and yet, packs a good flavor.
Miso Tofu from Fune wo Amu (The Great Passage)
Miso is a traditional Japanese seasoning that is made by combining fermented soybeans with salt, koji, and sometimes other small ingredients. Miso generally has a salty, umami (savory) flavor that allows it to be paired with meats, such as katsu and ramen, or with other major things such as vegetables and soups. It is also known to sometimes have sweet or earthy flavors. Miso comes in three general varieties, white, red, and awase or mixed. White tends to have the weakest flavor of the three and is what most westerners know as Miso soup. Red, on the other hand, is rich in flavor and is where the earthy and sweet variations come from. Eastern Japan, like Tokyo, tends to favor white miso, while red miso hails from the center of the country around Nagoya. Mixed miso, which generally has s light brown color, is an even balance between the two and is sold more in stores for those who prefer it.
Miso fermented tofu is simple, easy, delicious, goes great in bento, and is all-around fantastic. It is also incredibly diet friendly for those who like to snack, or are trying to make sure that they do not load themselves up on calories. This is a cold dish, so either enjoy it with a hot meal to get the flavor, temperature, and texture compliment or as a snack.
The other main thing one should know about miso is that it has a litany of health benefits. While it is salty, which is what people with high cholesterol should be mindful of, miso is rich in Vitamin B12 and is a probiotic. If you can eat it raw, say with veggie slices, that is the best, but hot or warm miso in something still gives you some benefit so you really have nothing to miss out on.
What you will need:
Daikon/radishes into the leftover miso for another take on the whole thing.
How to Cook It:
1This is the part that is important. You need to drain and slightly dry out the tofu. So, after removing it from the packaging, place it in a strainer, and let it drain out. If you can, let it sit on some paper towels for a few hours beforehand but if not, it is not the end of the world.
2Place some plastic wrap on your countertop and spread half of the miso paste on it.
3Once that is ready, slice your tofu block in half and place the halves on top of the miso.
4Use the rest of the miso paste to coat the top of the tofu and then close the plastic wrap.
5Place it on a plate and chill it for one hour.
6Take it out, slice it into cubes, and dig in!
(Note: Be careful when cutting the tofu block. Do not cut your hand! )