This recipe is adapted from one I found in Isa Chandra Moskowitz's cookbook, Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes. It was one of those situations where I had a bunch of apples, a bunch of tofu and some noodles on hand, so I flipped through the indexes of all my cookbooks to see if there was a recipe that might miraculously meld these random ingredients. And, sure enough, there was! Aren't cookbooks just so magical? I took a few liberties with the original recipe since I didn't have all of Isa's ingredients on hand, so this is my version of the recipe. I hope you will enjoy it. We sure did!
1/4 cup water
5 tablespoons white miso
1/4 cup mirin
1 tablespoon ground ginger
3 cloves garlic, minced
2 tablespoons liquid aminos
1 pound extra-firm tofu, drained and sliced into equal triangles
1 pound sweet red or pink apples; peeled, cored and sliced thin
1 10-ounce pack of Chinese rice noodles, cooked according to package
Handful of arugula, cut in chiffonade fashion
Toasted sesame seeds (for garnish)
Sriracha (for garnish)
- Preheat oven to 375 degrees.
- Stir water, miso, mirin, ginger, garlic and liquid aminos together in a small bowl until well-mixed.
- Place your tofu triangles side by side, but not touching, in a 9 x 13" baking pan.
- Pour the marinade of the top of the tofu. If you like, you can flip the tofu and jiggle the pan to make sure every side is coated, but you don't have to.
- Layer the apple slices over the top of the tofu.
- Cover with tin foil and back for 30-45 minutes.
- Garnish with arugala, sriracha and sesame seeds.