Miso flavored silken tofu with green beans 味噌味の豆腐とインゲン

japanese cake

At our Japanese grocery store, I bought this silken tofu called “Sincere silken tofu, just right firmness” 誠実の絹 from “Otokomae tofu” 男前豆腐. This is made from Hokkaido soybeans called “Pride of snow” or “Yukihomare” ユキホマレ. Since I am originally from Hokkaido, I am partial to a product like this. Since good tofu is impossible to get at the regular grocery store (the tofu we get there is pretty bad by Japanese standards but I still make some dishes from it). In any case, I had this tofu from the Japanese grocery store for a few days in the refrigerator. I thought about what kind of dish I could make to enjoy this good tofu. Cold cubes (hiyayakko 冷や奴), warm cubes in kelp broth (yudoufu 湯豆腐) or tofu miso soup (tofu-no-misoshiru 豆腐の味噌汁) came to mind but I ended up making this impromptu tofu and green bean dish with ground pork and miso. This happened because I had blanched green beans and hand chopped pork which was a by-product of when I prepared bone-in pork shoulder for pork roast. It is remotely similar to “mapo tofu” but this is not spicy at all which suites my wife better.

The quality of green beans is really hit or miss but these were especially good. They had a nice firmness and crunch but were not tough at all.

Since the flavor was very gentle, I added Japanese red pepper flakes (iccimi tougarashi 一味唐辛子) to add some zing.

Ingredients (this made 6 small servings):

Silken tofu (320 gram), Cut into cubes

2 tbs white miso

3 tbs sake and mirin

1 tsp soy sauce

1 tsp vegetable oil (or dark sesame oil for stronger flavor)

Ground pork (amount arbitrary but I probably used about 100 grams)

1/2 tsp Ginger root, skinned and finely chopped

Blanched green beans, cut in half, about 10

Directions:

In a frying pan, add the oil and when heated, add ginger and then the pork.

Stir until the pork changes color

Add the miso, sake, mirin and soy sauce. Dissolve the miso and stir until the sauce comes to a boil.

Add the tofu and gently toss until the tofu gets warm and the sauce gets somewhat thick

Taste and add more soy sauce or salt if needed.

Serve warm with a sprinkle of Japanese red pepper flakes.

The tofu was really good. The flavoring was very gentle and really highlighted the texture and taste of the tofu. This is a good first drinking snack of the evening. The leftovers warmed up nicely in the microwave oven (requires only short time 20 seconds for two small serving together in our 600W microwave oven).

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