PrintCreamy Tofu Sauce for Sweet Potatoes and Konnyaku
The following recipe was provided by Serious Eater Karen Resta, as part of her essay A Modern Woman's Thanksgiving.
Creamy Tofu Sauce for Sweet Potatoes and Konnyaku
How our foods are constantly adapted from country to country and from cook to cook is shown in this example of adaptations following right along after the other in a row, with nods of thanks to and from each cook who plays a part.
After preparing the recipe for Mental Masala's Japanese Vegetable Stew (using only sweet potatoes if you wish as a solo vegetable), dress the vegetables with this sauce. It also may be served on the side.
- makes 2 cups -
Ingredients
8 ounces silken tofu
4 teaspoons sweet light miso
1/4 teaspoon salt
1/2 teaspoon mirin
Procedure
1. Add tofu to a pot of boiling water; cook 2 minutes, remove gently.
2. Place in cheesecloth-lined colander to drain. Squeeze excess water out by scrunching up edges of cheesecloth. Put tofu in food processor; pulse until smooth, adding other ingredients and blending well. Tofu sauce can be kept, covered, in refrigerator for up to 3 days.
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