Spring brings a surge of new life and soon tender green shoots grow rapidly into spinach, salad greens of many hues and plump red radishes. A dressing made from sweet miso enhances the fresh tastes of spring. Miso is also great for marinating fish and meats for cookouts on the grill. In every spoonful of miso you get delicious flavor, a boost of vegetable protein, as well as natural probiotics and enzymes. May you enjoy good health in the beautiful summertime.
Order your summer supply now, as we do not ship our unpasteurized miso in the warmer months. See shipping deadlines below. Order online at southrivermiso.com.
Order by April 25th for UPS ground shipping to southern and western states (including TN, NC, all states south of these, and to all states west of the Mississippi River.)
Order by May 25th for all other states and for UPS 2nd Day Air shipments to any location.
Our regular shipping season will resume September 15th, 2017.
Celebrate the spring season with this tasty tofu stir fry.
Serves two
Ingredients:
1lb block of organic tofu
4-5 tsp olive oil
ยฝ tsp turmeric powder
ยฝ tsp dry curry powder
2 tbsp Garlic Red Pepper Miso or any of our One Year Miso varieties
1 Tbsp sliced pitted green or Kalamata olives
ยผ cup sliced pickled sweet peppers
Directions:
1. Cut block of tofu in half lengthwise. Put the two halves on a double layer of paper towels on a plate. Cover with another double layer of paper towels. Put a cast iron or other heavy object on top. Let sit for 5-10 minutes. Remove tofu and pat dry with a paper towel.
2. Cut the tofu into about 12 rectangular pieces around 3/4 inches x 3 inches. Sprinkle with salt.
3. Heat a heavy pan, then, add olive oil. Cook tofu pieces on one side until golden, around 2-3 minutes for each side.
4. Use shakers to sprinkle turmeric and curry powder on tofu and stir/flip to coat evenly.
5. Dilute miso with about 2 tbsp of water. Stir in miso, chopped olives and peppers.
6. Cook very gently on low heat for a minute or so. Turn off heat. Let sit in pan, covered for 1 minute.
7. Garnish with fresh parsley or scallions.
Enjoy with a side of fresh salad or lightly cooked mixed greens.
The Cooking Channel’s “Food Crafters” with host Aida Mollenkamp visited South River Miso in September, 2010. See the story of how our miso is made.
PH: 413.369.4057
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