Monday, March 30, 2009

Silken Tofu with Cream of Miso

Finally, able to resolve the horrible font issue by re-do them. For the below recipe, it is nothing new, just using ingredients for making the Miso Soup and play around with the amount of ingredients used to create something slightly different.

It is not difficult at all …

Preparation: 5 mins Cooking time: 5 mins

Ingredients (serves 6)
° 1 pack silken tofu (300g), steamed or blanched, cut into 6 sections and drained well
° 250ml water or vegetable stock
° 1 slice ginger
° ¾ tablespoon miso paste or to taste
° 1 teaspoon cooking rice wine (optional)
° 1 teaspoon corn flour, mixed with 30ml water
° some roasted sesame seeds, for garnish
° few slices spring onion or coriander leaves or mint leaves (optional), for garnish


1. Place the water or vegetable stock, ginger in a pot and bring to a boil. Add miso, cooking rice wine and mix well. Stir in corn flour mixture and bring to a boil.
2. Place the tofu on a serving bowl and scoop the cream of miso onto it.
3. Garnish with spring onion or coriander leaves or sesame seeds and serve.


chow vegan said...

So beautiful and zen like! I like the addition of mint leaves.

a veg*n @ Blog*Spot said...

Thanks Chow Vegan :) I like mint leaves and mint flavour stuff ...

Your vegan food at your blog look real beautiful.

Cheers :)

Anonymous said...

wonderful. I was searching for some for tofu and find yours. SO tempting and lovely. Thank you for sharing.

a veg*n @ Blog*Spot said...


Thank you :) Have a brilliant day.


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