Tofu with miso-onion sauce and cheese
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 6 | tablespoons | Red, barley, or Hatcho miso |
| 1 | tablespoon | Sake or white wine |
| 2 | ounces | Grated cheese |
| 3 | tablespoons | Parmesan cheese (optional) |
| 6 | xes | Onions, thinly sliced |
| 1½ | teaspoon | Honey |
| 24 | ounces | Tofu * |
| 2 | xes | Eggs, lightly beaten |
Directions
* Cut into bite-sized cubes
Heat a large casserole or pot and coat with the oil. Add onions, cover, and cook over very low heat for 1-½ hours, stirring occasionally. Mix in miso honey and sake, then carefully add tofu cubes, covering them by spooning onion sauce over the top. Cover pot and simmer for 10 minutes. Gently mix in grated cheese and pour egg over the top. Re-cover and simmer for 5 minutes more, or until egg is firm. Sprinkle with Parmesan if desired and allow to stand, covered, overnight. Serve as is or reheated.
Source: The Book of Miso
Submitted By LINDA SHORT On 09-01-95
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