Thursday, September 30, 2010

Pear Miso Glazed Tofu and 5 Spice Parsnip Carrot Pancakes

Tonight I decided to use what I had on hand to make dinner...I had lots of pears, parsnips, and carrots as well as a few scallions that I needed to use up.  I had been wanting to try making a miso pear sauce with some tofu and tonight seemed like the perfect night!  So I marinated my tofu in some tamari, rice wine vinegar and peanut oil, and made a flavorful miso pear sauce to coat it.  I added some ginger and shallots to my sauce as well as some mirin and was wonderful!  Sweet and tangy...also, almost floral from the pears and that something special from the addition of miso.  But tofu alone wouldn't make a meal, veggies are always a must on my menus.  So the carrots, parsnips and scallions became 5 spice parsnip carrot pancakes.  They were a sort of potato pancake  or latke cousin.  I don't know what possessed me to make them, just that something like hashbrowns sounded good, but wouldn't have gone as well with the asian tofu, and I wanted to use up what I had.  The 5 spice was added because I thought it would give them a more interesting flavor.  It did...they were lightly spiced, crispy and savory...especially good with the extra pear sauce that ran onto them. 

Pear Miso Glazed Tofu

Serves 2

Tofu and marinade:
10 oz firm tofu, cut into 6 triangles
2 Tbsp tamari
2 Tbsp rice wine vinegar
1 Tbsp peanut oil
1 clove garlic, minced
sea salt

Pear Miso Sauce:
2 tsp peanut oil
1/4 cup minced shallots
2 tsp grated ginger
2 cloves garlic, minced
2 medium sweet tart pear (such as a bartlett) , diced
2 tsp white miso
2 Tbsp rice wine vinegar
1 Tbsp mirin
2 tsp honey
sea salt to taste

To make tofu, combine with marinade ingredients in a shallow dish, tossing to coat. Let marinate for at least 30 minutes, flipping a few times. Meanwhile, to make the sauce, in a small saucepan, heat peanut oil over medium, and add shallots and ginger. Saute until softened, a few minutes, then add garlic, and saute for about 30 seconds. Add pears, miso, vinegar, sea salt, and cook until pears are soft, and saucy. Remove from heat, and let cool slightly. Puree in a food processor, and keep warm. Preheat the oven to 475 with the rack set at the top position. Line a baking sheet with foil, and spray with non-stick spray. Spread tofu out on sheet, and bake for about 5 minutes, or until starting to brown on first side, then flip and let brown on second side, about 5 minutes. Remove tofu from oven, and toss with sauce.

5 Spice Parsnip Carrot Pancakes
Makes 6 (serves 2)

1 1/2 cups grated parsnips
1 1/2 cups grated carrots
4 scallions, sliced
1 clove garlic, minced
1/4 cup whole wheat pastry flour
1/2 tsp sea salt
1 Tbsp chinese 5 spice
1 egg
coconut oil for frying

Combine all ingredients (except coconut oil) in a large bowl and mix well.  Heat about 2 Tbsp coconut oil in a large non-stick skillet over medium heat.  Add pancake mixture by the 1/4 cup to the pan and flatten.  Cook for about 3-4 minutes until golden brown and crispy on the first side, then flip and repeat with the second side.  Serve hot!


Island Vittles said...

What an original and delicious sounding meal -- your photos make it look fantastic! Theresa

Claudia said...

I love how you incorpated fruits and vegetables into the meal. Just stunning and delicious. Are your running on Sunday?

Amy said...

Thanks! I am not running on Sunday.