Rhubarb Miso Tofu with Asparagus Fried Rice

Improvising from the garden is so much fun, and so rewarding when it turns out well.
Thinking up new ways to try rhubarb in savory dishes, I decided to try simmering it down into sauce, which I spooned over fried tofu and asparagus fried rice. Simple, unique, and indeed delicious.

I didn’t actually measure anything, so this is just my best guess at proportions, as a starting point. Feel free to adjust to what seems to work best.

Rhubarb Miso Tofu

1-2 tablespoons miso paste
2-4 tablespoons water
1 package tofu

Dissolve miso in water to form a thick sauce, adding more water and/or miso as necessary to form a thick marinade. Rinse and squeeze tofu, cut into slices or cubes, and immerse in marinade for as long as you have time to. Meanwhile, prepare the simmer sauce.

Rhubarb Simmer Sauce
4-6 stalks rhubarb, sliced
2-3 cloves minced garlic
A tablespoon or so minced ginger

Place rhubarb in the bottom of a medium pot with just a splash of water, garlic, and ginger. Cover and let steam until breaks down into a thick sauce.

Heat a little oil in a pan and fry tofu until browned and lightly seared and crispy. Then smother with sauce, turn the heat down low, and let simmer a bit. Serve over asparagus fried rice and enjoy!

Asparagus Fried Rice
3-5 stalks of asparagus
About 1 1/2 to 2 cups cooked rice (perfect use for leftover rice)
A tablespoon or so of minced ginger
A sprinkle of salt

Fry asparagus in a little oil until begins to sear, then stir in rice, ginger, and a little salt until heated through. Adjust seasoning as necessary. Yum! One of our favorite ways to enjoy asparagus.

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This entry was posted in Garden Originals, Gluten Free, Out of the Frypan, Quick and easy, Vegan and tagged , , , , , . Bookmark the permalink.

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