Miso glazed tofu, shishito peppers (another potential culinary curse word…hehe…


🌱Miso glazed tofu, shishito peppers (another potential culinary curse word…hehe🤫), broccoli, edamame🌱
🌱Shishito peppers are super easy to prepare. Just poke a hole into each one and sauté in olive oil over medium heat. Turn frequently until they blister and char in places. Toss with salt and serve.🌱
🌱Recipe miso glazed tofu: whisk 1 tbsp neutral oil, 3 tbsp rice vinegar, 2 tbsp white miso, 1 tbsp finely minced/grated ginger, 1 tbsp minced garlic, 1 tbsp reduced-sodium tamari, 1-1/2 tsp maple syrup, 1 tsp toasted sesame oil. Press 1-14oz pack extra-firm tofu between paper towels to remove excess liquid. Cut into about 1-inch cubes. Heat 1 tbsp neutral oil. Sauté until browned. Add miso mixture to pan and keep heating until warmed through and slightly more syrupy. .
.
.
.
.
#eatmoreplants #veganglutenfree #vegandinner #healthyvegan #buddhabowl #eattherainbow #glutenfreevegan #letscookvegan #veganinspo #healthyfoodshare #thrivemags #bestofvegan #feedfeedvegan #nycfoodie #foodblogfeed #wholefoodsfaves #veganfood #veganrecipes #whatveganseat #veganbowl #tofu



Source

Bette

My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

You may also like...