Miso is a great marinade for tofu or other protein and helps achieve that sweet, caramelized flavor we love on BBQ’d meat. This dish is very easy to do, but please note that the tofu needs to be marinated 4hrs in advance. Shirataki noodles, made from yam flour, are low in carbohydrates and contain a mere 100 calories per pack.
Traditionally used in winter broths in Japan, shirataki noodles have become popular with the Low Carb Community over the years. They usually come vacuum packed in light brine and have a very strong smell so be sure to rinse them a few times under a running tap and drain well. They have quite a firm texture, so I recommend cutting the noodles in half to make them easier to mix and eat.
Good organic tofu and shirataki noodles are available from Asian or organic food stores.
- 2 blocks of organic tofu, drained weight 260 grams
- 200 gram white miso paste
- 2 tablespoon sugar
- 2 tablespoon mirin
- 2 tablespoon sake
- 20 ml vegetable oil
- 20 ml olive oil
- 20 ml kimchee
- Sea salt and freshly ground pepper
- 200 gram alfa alfa sprouts
- 200 gram corn leaves
- 100 gram coriander
- 120 gram edamame pods
Drain the tofu, wrap in plain kitchen towel and leave to rest while making the miso marinade. Add miso paste, mirin, sake and sugar to a small sauce pan and heat over gentle heath until all melted and dissolved. Cut tofu block into squares approximately 20 centimetres by 20 centimetres. Take a shallow dish, add ¼ of the miso marinade to the base of the dish. Place all tofu pieces on top, pour miso marinate over and gently ensure all tofu is covered on all sides. Cover in cling film and leave to rest in the fridge for 4-8hrs.
On the day of making the salad gently rinse all the tofu marinate off the cubed tofu, leave tofu to dry for a few minutes in a kitchen towel. Turn the oven on to 200 degrees C and line a baking tray with a grease proof paper. Brush the tofu with the vegetable oil and bake for 8-10 minutes until just golden and caramelized on the edges.
In the meantime, bring a small saucepan to the boil and blanch edamame pods for 2 minutes and plunge straight into ice cold water to retain colour. Rinse coriander, pat dry with a kitchen towel and then pick the leaves and discarding the stalks. Rinse shirataki noodles, drain, cut and season with olive oil, kimchee, salt and pepper. Add edamame, coriander leaves, sprouts and corn lettuce, mix well and divide into 4 serving bowls and when the tofu is ready place equal amounts on top of each bowl – the salad is ready to serve.