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June 6th
Issue #8
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Scorpion Solitaire

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Thursday 6/6/13
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Scorpion Solitaire


Miso-Glazed Tofu with Seared Mushroom Ragout

By Chef Marla - 6/6/2013

  Photo Credit: svry /

The creaminess of the tofu absorbs the marinade's flavors, and replicates the texture of cod which can also be used as a fun and healthy alternative. This dish is power-packed in both protein and potassium with mushrooms actually outranking bananas on the potassium chart.


1/2 cup light miso paste
1/2 cup light brown sugar
1/3 cup plus 1/4 cup sake
2 tablespoons canola oil
1 pound desired mixed mushroom caps
1 teaspoon freshly grated ginger
1 teaspoon soy sauce
1/2 teaspoon fresh ground pepper
1 pound firm, (not extra-firm) tofu, sliced into four 4-ounce planks


Combine miso, brown sugar and sake in a small bowl and whisk to incorporate. Place tofu in a shallow glass dish and pour marinade over the top. Marinate at least one hour.
Preheat oven to 450°F
Place tofu on a foil-lined baking sheet, and then pour about 1 tablespoon of remaining marinade on tofu to coat. Bake for 20 minutes, until coating is light brown. Remove from oven and preheat broiler.
While broiler is preheating, heat oil in a large skillet. Add mushrooms, ginger, salt and pepper and gently stir until mushrooms are tender. Remove from heat and reserve. *Place baked tofu under broiler until more deeply browned, about 1-2 minutes. Watch carefully to avoid burning.
Place 1 piece of glazed tofu on a plate and top with 1 cup mushroom ragout. Drizzle each plate with remaining reserved glaze.

Chefs Tip: *When broiling foods with a glaze, leave the door open and watch it closely to remove it at just the right moment. There's satisfaction in watching the glaze sizzle and come to life.


Scorpion Solitaire

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