Japanese Style Braised Tofu
- ¼ cup white miso paste
- ¼ cup tamari or low-sodium soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons water
- 1 tablespoon honey
- 1 pound extra-firm tofu, drained and cut into ½-inch slices
- ½ pound fresh spinach leaves
- 2 tablespoons sesame seeds, toasted, for garnish
- 1 green onion, thinly sliced, for garnish
Instructions:
It is easy and delicious and contains flavors traditionally considered typical of both Japanese-and Korean-style cooking. Serve over brown rice.
- Combine the miso paste, tamari, sesame oil, water, and honey in a soup bowl or shallow dish.
- Carefully coat each slice of tofu in the sauce and then lay it in the slow cooker insert, being careful not to break it.
- Pour the sauce over the top of the tofu.Cover and cook on low for about 4 hours, or until the tofu is hot all the way through and saturated in sauce.
- Just before serving, add the spinach to the slow cooker insert, cover, and cook for about 10 minutes more, or until the spinach is thoroughly wilted.
- Carefully remove the spinach and slices of tofu from the slow cooker and place a few slices on each plate.
- Garnish with the sesame seeds and sliced green onion and serve hot.