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Miso Glazed Tofu with Asparagus and Rice Noodles | Recipe Renovator

Miso-glazed tofu with shiitake mushrooms, asparagus, and rice noodles

Hearty dinner of miso glazed tofu with mushrooms, asparagus. Vegan and gluten-free.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine Japanese
Servings 4 servings

Ingredients
  

  • 3 tbsp rice wine vinegar rice vinegar
  • 2 tbsp miso any kind (30 g)
  • 1 tbsp ginger (fresh) peeled, minced (10 g)
  • 1 tbsp garlic peeled, minced (10 g)
  • 1 tbsp Bragg's liquid aminos (or tamari)
  • 1-1/2 tsp coconut sugar (organic) (3 g)
  • 1 tbsp dark toasted sesame oil
  • 14 ounces tofu extra-firm
  • 4 ounces rice noodles uncooked
  • 2 tbsp grapeseed oil
  • 6 ounces mushrooms shiitake or other
  • 1 pound asparagus spears
  • 2 onions (green) scallions, spring onions

Instructions
 

  • Combine the rice vinegar and all ingredients in the list through the sesame oil in a large serving bowl, stirring with a whisk.
  • Drain the tofu and pat dry with a clean towel. Slice lengthwise evenly into 16 long pieces. Add to the marinade and let sit at least 30 minutes. If possible, marinate it overnight in the refrigerator.
  • Fifteen minutes before you are ready to eat, cook noodles according to package directions; drain and rinse. For these noodles, I simply poured near-boiling water over them in a heatproof bowl and let them soak for 10 minutes, then I rinsed and drained them.
  • Carefully remove the tofu from the marinade using kitchen tongs, allowing as much marinade as possible to drip back into the bowl. Remove half of the remaining marinade to use as a glaze.
  • Combine noodles with the remaining marinade in the large serving bowl; toss to coat.
  • Heat a large nonstick skillet over medium-high heat. Add 1 T. (15 ml) sunflower or grapeseed oil to pan; swirl to coat.
  • Add tofu to pan; cook 3 minutes on each side or until browned and crispy. Remove tofu from pan; add to the noodles. Pour a little of the reserved marinade over the tofu.
  • Remove the stems from the mushrooms; clean mushrooms with a damp towel if necessary. Thinly slice.
  • Wash asparagus and trim off the tough ends. Lightly peel the stalks to help them get tender. Cut into 1-inch pieces.
  • Add remaining 1 T. (15 ml) oil to saute pan if needed; swirl to coat. Add mushrooms and cook for 3-4 minutes. Add asparagus and sauté 4 minutes or until tender.
  • Add any remaining marinade to pan; toss to coat. Sprinkle with green onions and let the heat wilt them a little.
  • Add veggie mixture to the large bowl and toss.

Notes

Per serving:
  • 264 calories
  • 15 g fat
  • 0 g cholesterol
  • 591 mg sodium (9 mg sodium with salt omitted )
  • 636 mg potassium
  • 19 g carbohydrate
  • 5 g fiber
  • 3 g sugars
  • 14 g protein
  • 7  Weight Watchers Points Plus
You can also use brown rice spaghetti if you can't find the Asian noodles. Shiitake mushrooms are delicious but very pricey. Feel free to substitute button or cremini mushrooms. While the original recipe called for light or white miso, any kind of miso you already have is just fine. They called for the tofu to be cut into only 4 pieces, making thick "steaks." In my experience, tofu is much better cut thinner and marinated as long as possible to get as much flavor into the interior as possible.
Required FTC disclosure: I am part of the Cooking Light Bloggers' Connection. I was not paid to write this post.